Butter Toffee Pretzels

Butter Toffee Pretzels 4 cups miniature pretzel twists 1 cup unsalted butter 1 cup granulated sugar 2 tablespoons water ½ teaspoon coarse salt 1/2 teaspoon vanilla extract Cover a baking sheet with foil, and place a cooling rack over the pan. Spray the rack with cooking spray. In a medium heavy saucepan, melt the butter, sugar, water and salt over MED-LOW heat. Stir often with a wooden spoon. Bring the mixture to a boil and turn the heat down to MED-LOW. Bring the mixture to 305°F, remove from the heat and stir in the vanilla. Working quickly, pour the pretzels into the toffee mixture and stir. Transfer the pretzels, a few at a time (with a toothpick or fork), to the prepared cooling rack, laying them side-by-side without touching. Place the rack with the pretzels in the fridge to cool and harden. Once the toffee pretzels have cooled, remove them from the refrigerator. Allow the pretzels to sit uncovered, overnight, on the counter. Place in an airtight jar or bowl. The pretzels will stay fresh up to 3 weeks.