Butter Toffee Pretzels (Print Version)

# Ingredients:

01 - 16 ounces mini pretzel twists.
02 - 1 cup light brown sugar, packed.
03 - 1/2 cup (1 stick) salted butter, sliced into pats.
04 - 5 tablespoons light corn syrup.
05 - 1 teaspoon pure vanilla extract.
06 - 1/2 teaspoon baking soda.
07 - 8 ounces Heath English toffee bits, divided.

# Instructions:

01 - Preheat oven to 200°F. Line baking sheet with heavy duty foil and spray with nonstick cooking spray.
02 - Pour pretzels into extra large heat safe bowl.
03 - In 3-4 quart saucepan over medium heat, combine brown sugar, butter and corn syrup. Bring to low boil, stirring constantly, for 5 minutes.
04 - Remove from heat and carefully stir in vanilla and baking soda. Mixture will bubble up and thicken.
05 - Pour hot mixture over pretzels and stir carefully until completely coated. Spread on prepared baking sheet.
06 - Sprinkle half the Heath bits over coated pretzels.
07 - Bake for 1 hour, turning pretzels every 15 minutes.
08 - Remove from oven and sprinkle remaining Heath bits over pretzels. Let cool completely before breaking apart.

# Notes:

01 - Can use any small hard pretzels.
02 - Work quickly when adding toffee as it thickens fast.
03 - Can add chopped nuts before baking.
04 - Can substitute chopped toffee bars for Heath bits.
05 - Optional chocolate drizzle after cooling.

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