BUTTER TOFFEE PRETZELS

BUTTER TOFFEE PRETZELS 10 cups (One 16 oz bag) mini pretzel twists 1 cup lightly packed light brown sugar 1/2 cup (1 stick) unsalted butter cubed 1/4 cup light corn syrup 1 tsp vanilla extract 1/2 tsp baking soda 1 bag Heath toffee bits Preheat oven to 200° degrees F. Lightly grease a large roasting pan with cooking spray; I use a disposable one for easy cleanup. Add the pretzels to the roasting pan; set aside. In a medium saucepan, add the brown sugar, cubed butter, and corn syrup and bring to a boil over medium heat. Boil for 5 minutes, stirring constantly. Remove from the heat and whisk in the vanilla extract and baking soda; the toffee will bubble violently - this is normal. Pour the hot toffee mixture evenly over the pretzels; sprinkle half of the bag of toffee bits over the pretzel mixture, too. Toss the pretzels to coat evenly in the toffee mixture and toffee bits. Bake for 1 hour, stirring every 15 minutes to ensure the hot toffee mixture evenly coats the pretzels. Once baked, spread the pretzel mixture onto a wax paper-lined countertop and immediately sprinkle with the remaining toffee bits. Allow the pretzels to set and harden, about 1 hour, before breaking into smaller clusters and packaging. Notes These pretzels will last about a week if stored properly in an airtight container at room temperature.