Immediately, I stir in the vanilla extract. Then, I quickly sprinkle in the baking soda and stir vigorously. This is the fun part! The mixture will foam up, become lighter in color, and look airy and voluminous. This foaming action is what gives the coating its delightful crisp-yet-brittle texture. I work quickly now. I pull the warm baking sheets with pretzels from the oven. I immediately pour the hot toffee mixture over the pretzels on each sheet. Using two spoons, I gently toss and stir the pretzels, trying to coat as many as possible. It’s a sticky, delicious mess.
I spread the coated pretzels out as best I can and then pop the baking sheets into the oven. I bake them for 1 hour, stirring and redistributing the pretzels every 15 minutes. This slow bake dries and sets the toffee, making it wonderfully crisp. After the hour, I take them out and let them cool completely on the sheets. Once cool, I melt my chocolate chips with the coconut oil in short bursts in the microwave. I drizzle the chocolate over the pretzel piles with a fork, or I toss a portion of the pretzels in a bowl with some of the chocolate to coat. I finish with a sprinkle of flaky sea salt before the chocolate sets.
Pro Tips for Best Results
I tested the toffee boiling time three different ways: 2 minutes, 3 minutes, and 5 minutes. Three minutes is the absolute sweet spot. At 2 minutes, the toffee stays a bit sticky and chewy. At 5 minutes, it risks becoming dark and bitter. Three minutes gives you a perfect, hard-crack stage that sets up crisp without being tooth-breaking.
Here’s what I learned the hard way about the baking soda: measure it precisely and have it ready. The first time, I wasn’t prepared, and by the time I measured it, the toffee had cooled too much and the soda didn’t foam properly. Now, I measure it out next to the stove before I even turn on the burner. That instant, vigorous foaming is crucial for the right texture.
For the most even coating and easiest process, use the biggest bowl you own. I transfer the warm pretzels from the baking sheet into a giant mixing bowl, pour the hot toffee over them, and then stir and toss. This gives me much better control than trying to mix it on the flat pan. Then I spread them back onto the parchment-lined sheets to bake.(See the next page below to continue…)