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If you’re going to do something wrong, make sure to do it right…you know what I mean…like if you’re going to “take a break” on your diet, do it with triple chocolate cheesecake instead of a Hershey’s bar. Or if you’re going to skip work for the day, go to the beach or shopping instead of cleaning the house. Or if you’re going to buy (another!) pair of shoes, why not make them Manolos instead of Payless? (You’d be surprised at the deals you can find on eBay! ;) ) If you’re going to indulge during the holidays, why not indulge in salted pretzel toffee?
If you haven’t done so yet, please check out Karyn’s lovely blog, French Charming. Karyn is one of the most genuinely kind people I’ve had the honor of meeting in blogland. Karyn’s company has done some amazing fundraising and food drives for the Salvation Army, and Karyn’s company is now working with Feeding America…they’ll be donating one non-perishable food item for each comment left on this post from now until Sunday…thanks so much for doing this, Karyn! You’re truly an inspiration!
If You’ve Never Made Candy Before: Don’t worry, if I can do it, you definitely can! Make sure to read the entire directions before starting, since you’ll have to work pretty quickly with the toffee later.
Nuts or No Nuts: I enjoy the nutty flavor together with the buttery toffee and the salty pretzels, but you can skip the nuts if you like. I find that if I put the chocolate on the toffee when the toffee is still hot, the chocolate can dull when it cools…this doesn’t matter unless you’re not using the nuts (since the nuts cover the chocolate), which is why I give two different methods below.
Salted Pretzel Toffee
About 2 c salted mini pretzels (just enough to cover the bottom of the pan)
1 c (2 sticks) unsalted butter
1 c white sugar
2 TB water
1/8 tsp salt
2 tsp vanilla
8 oz good quality semisweet or bittersweet chocolate, chopped (or about 1 1/3 c chips)
1/2 c pecans, walnuts, or almonds (optional)
Candy thermometer
9 by 13-inch baking dish lined with aluminum foil or parchment paper
Arrange the pretzels in an even layer on the bottom of the pan. Cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard crack stage), stirring occasionally. Stir in the vanilla and pour the mixture over the pretzels, spreading evenly (work fast because it starts to harden quickly).
If you’re not using the nuts: Cool the toffee at least to room temperature. Melt the chocolate in the top of a double boiler or in a microwave, then immediately spread it over the cooled toffee. Let the chocolate set, then break into pieces.
If you’re using the nuts: Toast the nuts, either in a dry pan on the stovetop, or in a 350F oven for oven for 6-8 minutes. Allow the nuts to cool slightly, then finely chop them. Right after spreading the toffee in the prepared pan, sprinkle the chocolate on top and let it sit for a couple minutes to melt the chocolate (you can cover the pan with a baking sheet to help the chocolate melt faster). Once the chocolate is melted, spread it in an even layer, then sprinkle with the chopped nuts, pressing lightly. Let the chocolate set, then break into pieces.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Heaven! I’m in heaven! Oh wow, I am having a serious drooling fit over here! I must, Must, MUST make some of this for the holidays this year! Wow, I’m kinda speechless.
This looks fantastic!
And I agree with you: If we are to do soemthing wrong, better to do it the right way :)
I’ll take nuts please!
~ingrid
Marvelous recipe! I love salt and sweet together.
Oh this combination sounds incredibly wonderful. I wanna grab through my screen. Delicious!
Hi Faith! I just wanted to say thankyou for this recipe. I made a batch today and it was delicious and so easy too! :D
Lorraine, Yay! I’m so glad you liked it!!!
I love love love toffee. Just wished it loved me in return =) That’s a fun twist on it. Thanks!
Oh yeah…I totally agree! If you’re gonna do something wrong, do it the right way! haha, I love this recipe!
sweet and savory…I don’t like chocolate or sweets by themselves, and I don’t like pretzels by themselves…but together? Oh, heaven, crunchy heaven!
Wow does this look really wonderful Faith! Sweet and salty is definitely one of my favorite combos – and nuts are a necessity!
Gotta have the nuts on my toffee thank you! Love that u provide 2 ways to prepare this YUMMY treat. I agree, if you are gonna go for it….GO FOR IT!! The sweet salty thing is a must have! I got a yummy chocolate giveaway coming up on FFC……..it would be great for this recipe! I will let u know when post is live.
Salty and sweet – yummy! What a perfect splurge!
Candy making does make me a bit nervous, but this toffee just looks so darn good! I’m sure it can’t have lasted long :D
Mmmm…salty toffee!!! Thanks for sharing :)
I love these! I would definitely go for the nuts on top. I love the salty/sweet combo!
I will go visit Karyn’s blog now. :0)
Yum! That is such a perfect treat for the holidays!
You have another winner here. What beautiful photos. It is a pleasure to visit your blog.
another more appropriate name for this candy is crack, because it’s absolutely addictive. truly, i think it’s my favorite thing to grace a holiday dessert buffet table. :)
Totally worth indulging on…
I totally agree with you. If you’re going to do something wrong you’d better at least make it worth it! This is the perfect sinful dessert/treat. I love sweet and salty combinations, especially pretzel-infused desserts. So delicious.
these look amazing!!! I find prettier to be too salty usually… such a great way to use them for sweet goodies! :D
“If you’re going to do something wrong, make sure to do it right” I love it!
The salty toffee looks awesome.
btw toffee doesn’t usually freeze well because it absorbs to much moisture and becomes soggy.
Mimi
What a fun twist on traditional toffee. I’m a no nuts in my toffee kind of girl!
Faith, you always come up with something so special! OK pretzels are now on the shopping list! :D
Yum…that salted toffee looks and sounds mouth watering!
And yay for Karyn donating food for comments!!!! You know I’m a fan of that one!!!
What a fabulous combo! I love that salty touch. So yummy!
Cheers,
Rosa
Oh man you were not kidding this does look awesome!!! I can assure you that I will be making this for the holidays. How long does it last? Have you tried freezing it?
Brandy, I haven’t tried freezing this, but it keeps for about a month in an airtight container at rooom temperature or in the fridge. When you make it, let me know what you think! :)
Yummalicious! This looks so good and I can’t wait to make this! Your photos are making my mouth water!
“If you’re going to do something wrong, make sure to do it right” Those are words to live by!
Thank you for your sweet words and for sending folks my way…every little bit helps. I adore you!!
Love and hugs,
Karyn
Another beauty. You are making me look bad daaaaaaaahling. LOL
*kisses* HH