Ingredients:

  • 1 cup (227g) salted butter
  • 1 cup (200g) dark brown sugar, packed
  • 1/4 cup (60ml) light corn syrup
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp baking soda
  • 16 oz (454g) mini pretzels
  • 1/2 cup (80g) Heath Bits
  • 1/2 tsp flaky sea salt

Instructions:

  1. Preheat oven to 250°F (120°C). Line two large rimmed baking sheets with parchment paper or silicone mats. Place mini pretzels in a large, heat-safe mixing bowl.
  2. In a large heavy-bottomed saucepan, combine salted butter, dark brown sugar, and light corn syrup over medium heat. Stir constantly until melted and uniform.
  3. Attach a candy thermometer and bring the mixture to a boil. Cook, stirring frequently, until the mixture reaches exactly 290°F (Soft Crack stage).
  4. Immediately remove from heat. Quickly stir in the vanilla extract and baking soda; the mixture will foam up significantly.
  5. Pour the hot toffee mixture over the pretzels and toss gently with a heat-resistant spatula until every pretzel is evenly coated.
  6. Spread the pretzels onto the prepared baking sheets. Bake for 45 minutes, stirring every 15 minutes to ensure an even glaze and prevent sticking.
  7. Remove from oven. Immediately sprinkle with Heath bits and flaky sea salt while still warm. Allow to cool completely until the glaze is hard and shattering before breaking apart and serving.