Church Lady Butter Toffee Pretzels

How to make Church Lady Butter Toffee Pretzels (Step 1, 2, 3…)

Step 1: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and spread the mini pretzels evenly across the sheet.

Step 2: In a medium saucepan over medium heat, melt the butter and brown sugar together. Bring the mixture to a boil and stir continuously for 3-4 minutes until thickened slightly.

Step 3: Remove the saucepan from the heat and stir in the vanilla extract and baking soda. The mixture will bubble up slightly.

Step 4: Pour the hot toffee mixture over the pretzels, using a spatula to evenly coat them.

Step 5: Bake the pretzels in the oven for 8-10 minutes until the toffee is bubbly and slightly darkened.

Step 6: Remove from the oven and allow the pretzels to cool completely on the baking sheet. Once cooled, drizzle with melted white chocolate if desired.

Step 7: Break into clusters and store in an airtight container.

Recipe Variations and Possible Substitutions

• Swap mini pretzels for pretzel rods or pretzel snaps for a different texture.
• Use dark brown sugar for a richer, more molasses-forward flavor.
• Add chopped pecans or almonds to the pretzels before adding the toffee for added crunch and flavor.
• Drizzle with milk or dark chocolate instead of white chocolate, or leave off the drizzle entirely.
• Add a sprinkle of sea salt on top for extra contrast.

Storage and Reheating Tips

• Store in an airtight container at room temperature for up to 1 week.
• If they become sticky or soft, place them on a baking sheet and warm in a 250°F (120°C) oven for 5-7 minutes to crisp them up again.
• Not suitable for freezing, as the toffee coating may become tacky when thawed.