Pretzel Toffee with Sea Salt

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Almond Toffee has always been on my list of Christmas candies to make.  But now that my youngest is severely allergic to tree nuts I came up with a great substitution.  Pretzel toffee!  The pretzels have a good crunch, just like the nuts.  And honestly, I think everyone likes this better!  While you do have to stir a pot for awhile, it does make a large batch and other than a little time is quite easy to make.  And don’t forget to play Christmas music while you cook it, it does make it taste better 🙂

PRETZEL TOFFEE WITH SEA SALT

1 pound butter
2 T water
2 cups granulated cane sugar
1/2 tsp sea salt, plus extra for sprinkling
pretzels
10 oz chocolate chips, I like dark or semi-sweet

Line a 12″ x 18″ cookie sheet with a silicone mat (or spray with nonstick spray).  Lay pretzels out in a single layer on tray.   Set aside.
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Put butter and water in a heavy 12″ pot or skillet over medium-high heat. Stir with a wooden spoon until melted, then add sugar and salt as you continue stirring.
Continue cooking, stirring constantly, to 300 degrees F.
Mixture will be a caramel color. Remove from heat. Should take about 20 minutes cook time.
Pour over pretzels in prepared pan and cool about 30 minutes.
Melt chocolate over double boiler or in microwave. Spread over cooled toffee and sprinkle with sea salt.
When chocolate is set break into pieces. Store in an airtight container at room temperature for up to 3 weeks.

VARIATION: Break the toffee into pieces and then dip each piece in melted chocolate.

Pretzel Toffee with Sea Salt

Ingredients

  • 1 pound butter
  • 2 T water
  • 2 cups granulated cane sugar
  • 1/2 tsp sea salt, plus extra for sprinkling
  • pretzels
  • 10 oz chocolate chips, I like dark or semi-sweet

Instructions

  • Line a 12? x 18? cookie sheet with a silicone mat (or spray with nonstick spray). Lay pretzels out in a single layer on tray. Set aside.
  • Put butter and water in a heavy 12? pot or skillet over medium-high heat. Stir with a wooden spoon until melted, then add sugar and salt as you continue stirring.
  • Continue cooking, stirring constantly, to 300 degrees F.
  • Mixture will be a caramel color. Remove from heat. Should take about 20 minutes cook time.
  • Pour over pretzels in prepared pan and cool about 30 minutes.
  • Melt chocolate over double boiler or in microwave. Spread over cooled toffee and sprinkle with sea salt.
  • When chocolate is set break into pieces. Store in an airtight container at room temperature for up to 3 weeks.
  • VARIATION: Break the toffee into pieces and then dip each piece in melted chocolate.
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