Salty pretzels, buttery toffee and rich chocolate are layered into this easy to make candy. The combination is irresistible. I’ll be sending the rest of this toffee to my husband’s office tomorrow, because I can not stay out of it!
This will keep nicely in the refrigerator for a few weeks, provided you can resist eating it. Toffee is one of my favorite food gifts to make for the holidays.
You know what else is great about this toffee? It requires NO candy thermometer. The only special equipment you need is a brown paper bag.
- 2 cups butter
- 2 cups sugar
- 3 tablespoons water
- 1 teaspoon kosher salt
- 1 teaspoon vanilla truly optional, I forget it at least half the time and the toffee is delicious both ways
- 60 small pretzels gluten free pretzels work fine
- 2 cups semi-sweet or dark chocolate chips
- In a heavy bottomed skillet (NOT a non-stick skillet), over medium heat, combine the butter, sugar, water and salt. As the butter melts, stir a few times with a wooden spoon or spatula to combine. Bring to a boil and then don't stir or touch the mixture again until it is caramel colored. Set a brown paper bag near the stove and let the mixture boil until it matches the bag in color. This takes between 18-20 minutes and I ALWAYS set a timer. Just in case I find myself distracted, the timer prevents me from letting the candy burn. It will go from amber colored to burnt in about 30 seconds, as soon as it turns light brown, pull it off the heat.
- While the toffee is boiling, prepare a large baking sheet by lining it with parchment paper or a silpat mat. (Do not use waxed paper, it will melt.) Line the pretzels up touching each other to cover most of the baking sheet. Once the toffee is caramel colored, remove from the heat and add the vanilla. Stir to combine. Quickly pour the toffee over the pretzels. Let it cool completely. I like to set the pan in the refrigerator to speed up the process, but it will also cool at room temperature.
- When the toffee is cool, melt the chocolate in a glass bowl over a pan of simmering water. The chocolate can also be melted in a microwave at 50% power, checking and stirring every 60-90 seconds. Spread the warm chocolate across the toffee and then place in the refrigerator to cool completely. Once cooled, break into pieces. (I found it easiest to turn the whole sheet of toffee over and tap firmly on the toffee side with a wooden spoon to break it into pieces.) Store in an airtight container in the refrigerator. Enjoy!