Pretzel Toffee

Pretzel Toffee
Diana Rattray
Prep: 5 mins
Cook: 22 mins
Total: 27 mins
Servings: 24 servings
Nutrition Facts (per serving)
185 Calories
12g Fat
21g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 185
% Daily Value*
Total Fat 12g 16%
Saturated Fat 7g 37%
Cholesterol 20mg 7%
Sodium 63mg 3%
Total Carbohydrate 21g 7%
Dietary Fiber 1g 4%
Total Sugars 15g
Protein 1g
Vitamin C 0mg 0%
Calcium 15mg 1%
Iron 1mg 4%
Potassium 76mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pretzel toffee candy is ridiculously easy to fix, and it's the perfect quick treat to make for weekends and holidays.

Sprinkle the toffee with a little sea salt if you like, and use peanuts or pecans in the toffee or leave the nuts out.


  • 3 to 4 ounces small pretzels, or enough to fit in a pan in a single layer

  • 1/4 cup peanuts, more to taste, optional

  • 8 ounces (1 cup) unsalted butter

  • 1 cup packed light brown sugar

  • 1 teaspoon pure vanilla extract

  • 1 1/2 to 2 cups semisweet chocolate chips

  • Flaky sea salt, optional

Steps to Make It

  1.  Line a 10-by-15-inch jelly roll pan with foil. Heat the oven to 375 F.

  2. Break the pretzels into smaller pieces and arrange them in a single layer over the bottom of the pan. Sprinkle the peanuts in and around the pretzels, if using.

  3. In a deep saucepan over medium heat, combine the butter and brown sugar. Cook, stirring until the butter has melted. Bring the mixture to a boil. Continue boiling without stirring for 3 minutes.

  4. Remove the hot butter and brown sugar mixture from the heat and stir in the vanilla. Pour it evenly over the pretzel layer in the pan.

  5. Transfer the pan to the preheated oven and bake for about 5 to 6 minutes. It should be bubbling all over.

  6. Remove the pan from the oven and immediately sprinkle with the chocolate chips. Use 1 1/2 cups or more for a thicker chocolate layer.

  7. Let the chocolate chips soften and then spread gently to cover the candy.

  8. If you like the salted caramel taste, sprinkle lightly with flaky sea salt. 

  9. Let the mixture cool completely. Break up and store in an airtight container (put wax paper or parchment between layers) for up to 2 weeks.

Recipe Variation

  • Switch from peanuts to pecans, if you like.