Description
Sweet and crunchy toffee pretzel clusters perfect for snacking.
Ingredients
Scale
- 16 ounces mini pretzels
- 2 cups salted cashews
- 1 cup brown sugar
- 1/2 cup butter
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 8 ounces Heath toffee bits (not chocolate-coated)
Instructions
- Preheat the oven to 200 degrees F. Line a large baking sheet with parchment paper and set aside.
- Add the pretzels and cashews to a large bowl, mix to combine, and set them nearby.
- In a medium saucepan, combine the brown sugar, butter, and corn syrup. Heat over medium, stirring occasionally, until the mixture comes to a boil.
- Continue cooking for about 5 minutes, stirring constantly, until the mixture is smooth and glossy.
- Remove from the heat and stir in the vanilla and baking soda. The mixture will bubble and lighten in color.
- Quickly pour the hot toffee mixture over the pretzel mixture and toss until everything is evenly coated.
- Sprinkle in about half of the toffee bits and mix again to distribute.
- Spread the pretzels out in an even layer on the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes to keep the coating even.
- Remove from the oven and immediately sprinkle the remaining toffee bits over the warm pretzels.
- Allow them to cool completely, then break into small clusters once the coating has set.
- Pack and store in an airtight container.
Notes
- These clusters make a great treat for parties or gifts.
- Store in an airtight container to keep them fresh.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 20
- Sodium: 200
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 30