Sweet Crunch Treats (Print Version)
# Ingredients:
01 -
1/4 cup finely chopped roasted peanuts (optional).
02 -
1/3 cup corn syrup.
03 -
1/2 teaspoon baking soda.
04 -
1 (8 oz) bag of Heath toffee bits.
05 -
1 teaspoon vanilla extract.
06 -
1 1/4 cups packed brown sugar.
07 -
2/3 cup unsalted butter.
08 -
1 (16 oz) bag of pretzel snaps.
# Instructions:
01 -
Turn on your oven to 200°F (93°C). Line a big baking pan with parchment paper so nothing sticks.
02 -
Melt the butter, brown sugar, and corn syrup together in a small pot on medium heat. Stir now and then until it boils. Once boiling, stop stirring and let it cook for 2–3 minutes to caramelize.
03 -
Take the pot off the heat. Stir in the vanilla and baking soda. It'll foam and bubble up, which makes the toffee lighter.
04 -
Dump the pretzels into a big bowl. Pour the warm toffee over them and stir a bunch until they're all covered nicely.
05 -
Toss in the Heath toffee bits and mix until they spread out evenly across the coated pretzels.
06 -
Spread the pretzels out in a single layer on the baking sheet. Put them in the oven and bake for 45 minutes, stirring once halfway so they cook evenly and stay crispy.
07 -
When done baking, pull the tray out of the oven. While they’re still hot, sprinkle the chopped peanuts over and gently toss everything together.
08 -
Leave the pretzels to cool completely on the tray. Break them into smaller pieces before storing them in a sealed container to keep them fresh.
# Notes:
01 -
These pretzels are crunchy and sweet, coated with rich buttery toffee that sticks perfectly to each piece.
02 -
Bits of Heath toffee and optional peanuts add extra flavor and a nice texture boost, making them hard to resist at gatherings.
03 -
Easy to whip up, they’re great for gifting or snacking during the holidays.