BUTTER TOFFEE PRETZELS
Steps:
- Preheat oven to 200° degrees F. Lightly grease a large roasting pan with cooking spray; I use a disposable one for easy cleanup. Add the pretzels to the roasting pan; set aside.
- In a medium saucepan, add the brown sugar, cubed butter, and corn syrup and bring to a boil over medium heat. Boil for 5 minutes, stirring constantly. Remove from the heat and whisk in the vanilla extract and baking soda; the toffee will bubble violently - this is normal.
- Pour the hot toffee mixture evenly over the pretzels; sprinkle half of the bag of toffee bits over the pretzel mixture, too. Toss the pretzels to coat evenly in the toffee mixture and toffee bits.
- Bake for 1 hour, stirring every 15 minutes to ensure the hot toffee mixture evenly coats the pretzels. Once baked, spread the pretzel mixture onto a wax paper-lined countertop and immediately sprinkle with the remaining toffee bits. Allow the pretzels to set and harden, about 1 hour, before breaking into smaller clusters and packaging.
TOFFEE CRUNCH PRETZEL RODS RECIPE - (4/5)
Provided by Storie
Number Of Ingredients 4
Steps:
- Place a sheet of parchment paper over a flat surface so that you have a place for your pretzels to dry. Melt the chocolate per directions and place in a coffee mug. Place pretzel rod inside the coffee mug and with a spoon, pour chocolate over one end pretzel to cover about 2/3 of the rod. Place chocolate covered pretzel on the parchment paper to dry. While chocolate is still wet, sprinkle toffee bits over the pretzel and allow to dry and harden. Package when pretzel is completely dry.
BUTTERCRUNCH TOFFEE
Fill up a tray or tin with this traditional candy topped with chocolate and nuts. It really says "Christmas" in a yummy way.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 pound.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside., In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan). , Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.
Nutrition Facts : Calories 266 calories, Fat 19g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 69mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.
TOFFEE CRUNCH PRETZELS
The sweet and salty combination of these lightly coated pretzels makes them hard to resist. Get ready to double the recipe!-bethany, TOH Online Community
Provided by Taste of Home
Categories Snacks
Time 1h20m
Yield 3-1/2 quarts.
Number Of Ingredients 6
Steps:
- Place pretzels in a greased roasting pan. In a small saucepan, combine the brown sugar, butter and corn syrup. Bring to a boil over medium heat. Boil for 5 minutes, stirring occasionally. , Remove from the heat; stir in vanilla and baking soda (mixture will foam). Pour over pretzels and mix well. , Bake, uncovered, at 200° for 1 hour, stirring every 15 minutes. Spread on waxed paper to cool. Store in an airtight container.
Nutrition Facts :
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