Equipment Needed
- Large rimmed baking sheets (at least two)
- Parchment paper or silicone baking mats (non-negotiable for easy cleanup)
- Large saucepan
- Wooden spoon or heatproof spatula
- Large mixing bowl
- Microwave-safe bowl or double boiler
- Fork or spoon for drizzling
Step-by-Step Instructions
First, I preheat my oven to 250°F (120°C). This low temperature is just to keep the pretzels warm and help the toffee coating set. I line two large baking sheets with parchment paper and spread the mini pretzels out in a somewhat even layer. I don’t worry about perfection, but I try to avoid huge piles. I place these sheets in the oven to warm up. This little trick helps the toffee coating stick better and spread more easily when I pour it on.
Now, for the heart of the recipe: the toffee. In my large saucepan, I melt the two sticks of butter over medium heat. Once melted, I stir in the packed brown sugar. Here’s where patience is key. I bring the mixture to a gentle boil, stirring constantly. Once it’s bubbling, I set a timer and let it boil for exactly 3 minutes, stirring the entire time. I watch it transform from grainy to smooth and glossy. The smell is incredible—like butterscotch and heaven. After 3 minutes, I remove the pan from the heat.(See the next page below to continue…)