Ingredients:

  • 16 oz mini pretzels or pretzel snaps
  • 1 cup salted butter
  • 1 cup light brown sugar, firmly packed
  • 1/4 cup light corn syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 300°F. Line a large rimmed baking sheet with a silicone mat.
  2. Spread 16 oz mini pretzels evenly across the prepared sheet. Note: Keeping them in a single layer ensures even coating later.
  3. Melt 1 cup salted butter, 1 cup light brown sugar, and 1/4 cup light corn syrup in a heavy saucepan over medium heat.
  4. Boil the mixture for 3 minutes without stirring until the sauce is thick and foaming.
  5. Remove from heat immediately and stir in 1 tsp pure vanilla extract. Note: It will sizzle and steam, which is perfectly normal.
  6. Pour the hot toffee mixture over the pretzels on the baking sheet.
  7. Toss the pretzels gently using two spatulas until every nook is coated in gold.
  8. Bake for 10 minutes, stirring halfway through until the toffee is bubbling and fragrant.
  9. Sprinkle 1/2 tsp flaky sea salt over the top while the glaze is still tacky.
  10. Cool completely on the pan before breaking the clusters apart. Listen for the snap to know they are ready.