Equipment Needed
- Large rimmed baking sheet (half-sheet pan)
- Parchment paper or a silicone baking mat
- Large mixing bowl (very large!)
- Medium heavy-bottomed saucepan
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Small microwave-safe bowl
- Fork or spoon for drizzling
Step-by-Step Instructions
First, prep your space. Line that baking sheet with parchment paper—do not grease it or use foil. The toffee will stick terribly to foil, and grease will make a mess. I learned this the messy, frustrating way so you don’t have to. Pour all your mini pretzels and the chopped nuts into the very large bowl. This bowl needs to be big enough for serious stirring later, so go bigger than you think. Now, preheat your oven to 250°F (120°C). This low-and-slow bake is the secret to getting the toffee to cling to every nook and cranny without burning.
Next, we make the toffee glue. In your heavy-bottomed saucepan, combine the butter, packed brown sugar, and corn syrup. Melt it together over medium heat, stirring constantly with your wooden spoon. Once it comes to a full, rolling boil, set a timer and let it boil undisturbed for exactly 5 minutes. Don’t stop stirring before the boil, but don’t stir during the 5-minute boil. This feels scary the first time—you’ll see bubbles erupt and think it’s going to overflow—but just keep the heat steady. This full boil is what cooks the sugar and creates the perfect toffee texture.
After the 5-minute boil, remove the pan from the heat. This is the fun part. Quickly stir in the vanilla and baking soda. Be ready—the mixture will foam up dramatically, lighten in color, and become wonderfully thick and creamy. This reaction is what gives the coating its airy, crisp bite. Immediately pour this fragrant, bubbling toffee over the pretzels and nuts in your big bowl. Now, work fast! Use your spoon or spatula to fold and stir until every single pretzel is gleaming and coated. This takes some muscle, but make sure you get down to the bottom. Spread the mixture onto your prepared baking sheet in a somewhat even layer.
Bake for 1 hour, stirring gently every 15 minutes. I set a timer for this because it’s easy to forget. Each stir redistributes the toffee and ensures even cooking and crunch. Your kitchen will smell absolutely incredible. When the hour is up, take the pan out and let the pretzels cool completely on the sheet. They’ll harden into perfect, crunchy clusters as they cool. Once cool, melt the chocolate chips with the coconut oil in 30-second bursts in the microwave, then drizzle it over everything with a fork. Finish with a delicate sprinkle of flaky sea salt. That salt cut against the sweet chocolate is a revelation.(See the next page below to continue…)