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
- 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
Toffee base adapted from Ghirardelli