You may have heard of Saltine Toffee before. Recently, using pretzels instead of crackers has become popular and I was eager to try this combination. Unfortunately, it was a huge flop. The brown sugar toffee did not set up, was grainy instead of crisp, and sank to the bottom of the pan instead of coating the pretzels. It was inedible. I was devastated since this was to be a last-minute Christmas gift.

Luckily, I still had pretzels and chocolate chips leftover, so shaking off the rising panic, I regrouped and decided to go with a traditional toffee instead of brown sugar toffee. This means you have to use the dreaded candy thermometer. But it turned out to be a complete breeze and the toffee was so incredible my taste-testers and I were sorry to part with it.

The toffee is so buttery and rich I decided a full layer of chocolate would detract from the star flavor and become too cloying. Instead, I opted for a drizzle. The pretzels add a crunchy, salty counterbalance to the sweetness. Warning: this toffee is highly addicting so you may want to double the recipe!

English Pretzel Toffee

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English Pretzel Toffee

Yield: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Sweet and salty English toffee with pretzels and chocolate drizzle!

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Ingredients

• 1/2 cup butter
• 1/2 cup sugar
• 1 tablespoon water
• 1/2 teaspoon pure vanilla extract
• 1 scant cup pretzels, slightly crushed
• 2 ounces chocolate

Instructions

Line a 9×9 baking pan with foil and set aside.

In a heavy-bottomed saucepan fitted with a candy thermometer, boil butter, sugar and water, whisking occasionally. Continue to cook until temperature reaches 305°F, watching carefully. The toffee will go from pale yellow to dark golden about this time. Remove from heat, stir in vanilla and pour into the lined pan. The toffee will not cover the entire pan. Quickly top with pretzels and let cool until set and hard.

Melt chocolate and drizzle over toffee. Break into chunks before serving. Store in an airtight container.

Did you make this recipe?

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Toffee base adapted from Ghirardelli