Pretzel English Toffee
It occurred to me last winter when I was in my holiday baking mode that putting salty pretzels in toffee would be a brilliant idea … an idea akin to the saltine toffee that many people make, but with more crunch. So I made it … and it was wonderful … and everyone loved it and gobbled it up.
But somehow I never got around to blogging about it. Because, after all, it is the EXACT same recipe as my English Toffee recipe … with pretzels! It’s easy and quick to make. It makes fabulous gifts for the holidays.
I made this with the Imperial Sugar that I got in a big box for #Choctoberfest and on the cool silicon mat that they sent me, but the box arrived late, so I didn’t get a chance to include the sugar photos in most of my #Choctoberfest pictures this year … so again, thank you, Imperial Sugar, for the gifts.
We all need some little indulgences now and then … right?
- 1 cup butter
- 1 cup Imperial sugar
- 2 tablespoons water
- 1/8 - 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- Salted pretzels
- 1 cup dark or semi-sweet quality chocolate chips, melted
- 3/4 cup toasted pecans, roughly chopped
- Add the butter, sugar, water and salt in a heavy duty saucepan and heat over medium heat. As the butter melts, stir the mixture together well. Stir several times until the mixture comes to a full, rolling boil.
- Now that it's boiling, stop stirring and let cook over medium heat for about 10 - 11 minutes. A couple times (no more than three) during this time, you can run a rubber scraper over the bottom of the pan (a very gentle stir) to make sure nothing is sticking to the bottom.
- While the toffee is cooking, line a large baking sheet with a silicon baking mat and arrange pretzels in a single layer to cover. Set it close to the stove.
- Once the toffee starts to turn brown, don't touch it. Just watch until all the yellowness turns to brown--this will happen quite quickly. As soon as it looks like it's all a proper toffee colored brown (when the candy thermometer says 305, if you're using a thermometer), that's when you remove it from the heat and stir in the vanilla. (Be careful, it might sputter a bit!)
- Pour the hot brown candy mixture out over the pretzels. It's okay if you don't cover them all. Let it set for a while until it's cool and hardened.
- Melt the chocolate and spread over the hard toffee, then sprinkle with the toasted nuts and gently press them into the chocolate. Let cool until the chocolate is set, then break the toffee into chunks.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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