Butter Toffee Pretzels

Instructions

1. Prep: Preheat your oven to 200°F (95°C). Line a large, rimmed baking sheet with parchment paper and set aside.

2. Make the Toffee Sauce: In a medium saucepan over medium heat, combine the butter, brown sugar, and corn syrup. Bring to a boil, stirring constantly. Once boiling, continue to cook for 2 full minutes without stirring. Remove from heat.

3. Finish the Sauce: Immediately stir in the vanilla extract and baking soda. The mixture will become light and foamy.

4. Coat the Pretzels: Place the pretzel snaps in a very large mixing bowl. Pour the hot toffee sauce over them and gently fold with a spatula until the pretzels are evenly coated. Be careful not to break them. Gently stir in the entire bag of Heath bits.

5. Bake Low & Slow: Spread the mixture evenly onto the prepared baking sheet. Bake for 45 minutes, stirring and redistributing the pretzels halfway through the baking time to ensure even cooking.

6. Add the Peanuts: Remove the baking sheet from the oven. Immediately sprinkle the finely chopped peanuts over the hot pretzels and toss gently to combine.

7. Cool Completely: Allow the pretzel mixture to cool completely on the baking sheet. As it cools, it will harden into clusters. Break into pieces once fully cooled.

8. Store: Keep your Butter Toffee Pretzels in an airtight container at room temperature.

Why the Rewrite Works:

• Clarity: Steps are broken down with clear action verbs (e.g., “Gently fold,” “Spread evenly”).

• Detail: Adds helpful notes like “packed” brown sugar, “unsalted” butter, and the visual cue of the mixture becoming “light and foamy.”

• Flow: The instructions follow a more logical narrative flow from one step to the next.

• Professional Touch: Phrases like “Bake Low & Slow” make the recipe more engaging to read.