Maybe it’s my imagination, but it seems like pretzel toffee, Saltine cracker toffee and matzo toffee have become more popular than ever. No complaints here! As a fan of all things sweet and salty, my favorite is this version made with pretzels.
This recipe is originally from Land o’ Lakes, but I changed it a bit. I used Snyder’s “Sourdough Special” pretzels which are puffier and lighter than regular pretzels. Instead of chocolate chips, I topped the toffee with dark and milk chocolate (half on each side) and sprinkled the top with toasted pecans. The toffee is perfect and I’m already thinking about making a second batch with peanut butter cups.
UPDATE: This candy was so good it was hard to give away. Alas, I did give it away and immediately wanted to make more, but in a smaller quantity. I put a recipe for half batch pretzel toffee in the notes.
- 4 cups broken pretzels**
- 1 1/4 cup firmly packed light brown sugar
- 2 1/2 sticks (10 oz) unsalted butter, cut into chunks
- 3/4 teaspoon salt (omit if using salted butter)
- 12 oz chopped milk or dark chocolate or 6 oz of each
- 3/4 cup toasted pecans or other nuts
- Preheat oven to 400 degrees F. Line a 10x15 inch pan with nonstick foil or parchment paper.
- Spread broken pretzels evenly in the pan.
- Combine brown sugar and butter in a heavy duty saucepan and cook over medium heat until mixture comes to a full boil. Let boil without stirring for 2 minutes.
- Pour sugar mixture over pretzels, then bake on center rack for 10 minutes (check at 8 if using thin pretzels).
- Remove from oven and sprinkle the foamy, bubbly mixture evenly with chocolate chips or chopped chocolate (I like to put milk chocolate on one half and dark chocolate on the other).
- Return to oven 1 minute to soften chocolate. Remove from oven and let stand for about 10 minutes, then gently spread chocolate over candy. Sprinkle with pecans.
- Let cool for a couple of hours at room temperature, then chill just long enough to set the chocolate. Break into chunks.