Pretzel English Toffee

Pretzel English Toffee takes approximately 1 hour from beginning to end. One serving contains 313 calories, 4g of protein, and 16g of fat. This recipe serves 20. For 53 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A few people really liked this hor d'oeuvre. This recipe from Sumptuous Spoonfuls has 17 fans. A mixture of vanillan extract, pecans, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 22%, this dish is rather bad. Try English Toffee, English Toffee, and English Toffee for similar recipes.

Servings: 20

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 cup butter

3/4 cup toasted pecans, roughly chopped

Salted pretzels

1/8 - 1/4 teaspoon salt

1 cup dark or semi-sweet quality chocolate chips, melted

1 cup Imperial sugar

2 teaspoons pure vanilla extract

2 tablespoons water

Equipment:

candy thermometer

baking spatula

baking sheet

kitchen thermometer

sauce pan

stove

frying pan

Cooking instruction summary:

Add the butter, sugar, water and salt in a heavy duty saucepan and heat over medium heat. As the butter melts, stir the mixture together well. Stir several times until the mixture comes to a full, rolling boil. Now that it's boiling, stop stirring and let cook over medium heat for about 10 - 11 minutes. A couple times (no more than three) during this time, you can run a rubber scraper over the bottom of the pan (a very gentle stir) to make sure nothing is sticking to the bottom. While the toffee is cooking, line a large baking sheet with a silicon baking mat and arrange pretzels in a single layer to cover. Set it close to the stove. Once the toffee starts to turn brown, don't touch it. Just watch until all the yellowness turns to brown--this will happen quite quickly. As soon as it looks like it's all a proper toffee colored brown (when the candy thermometer says 305, if you're using a thermometer), that's when you remove it from the heat and stir in the vanilla. (Be careful, it might sputter a bit!)Pour the hot brown candy mixture out over the pretzels. It's okay if you don't cover them all. Let it set for a while until it's cool and hardened.Melt the chocolate and spread over the hard toffee, then sprinkle with the toasted nuts and gently press them into the chocolate. Let cool until the chocolate is set, then break the toffee into chunks.

 

Step by step:


1. Add the butter, sugar, water and salt in a heavy duty saucepan and heat over medium heat. As the butter melts, stir the mixture together well. Stir several times until the mixture comes to a full, rolling boil. Now that it's boiling, stop stirring and let cook over medium heat for about 10 - 11 minutes. A couple times (no more than three) during this time, you can run a rubber scraper over the bottom of the pan (a very gentle stir) to make sure nothing is sticking to the bottom. While the toffee is cooking, line a large baking sheet with a silicon baking mat and arrange pretzels in a single layer to cover. Set it close to the stove. Once the toffee starts to turn brown, don't touch it. Just watch until all the yellowness turns to brown--this will happen quite quickly. As soon as it looks like it's all a proper toffee colored brown (when the candy thermometer says 305, if you're using a thermometer), that's when you remove it from the heat and stir in the vanilla. (Be careful, it might sputter a bit!)

2. Pour the hot brown candy mixture out over the pretzels. It's okay if you don't cover them all.

3. Let it set for a while until it's cool and hardened.Melt the chocolate and spread over the hard toffee, then sprinkle with the toasted nuts and gently press them into the chocolate.

4. Let cool until the chocolate is set, then break the toffee into chunks.


Nutrition Information:

Quickview
312k Calories
4g Protein
16g Total Fat
39g Carbs
1% Health Score
Limit These
Calories
312k
16%

Fat
16g
25%

  Saturated Fat
8g
51%

Carbohydrates
39g
13%

  Sugar
14g
16%

Cholesterol
24mg
8%

Sodium
476mg
21%

Caffeine
7mg
3%

Get Enough Of These
Protein
4g
8%

Manganese
0.57mg
28%

Folate
56µg
14%

Iron
2mg
12%

Vitamin B1
0.18mg
12%

Copper
0.21mg
10%

Vitamin B3
1mg
8%

Fiber
1g
8%

Magnesium
29mg
7%

Phosphorus
70mg
7%

Vitamin B2
0.11mg
7%

Vitamin A
290IU
6%

Zinc
0.85mg
6%

Selenium
2µg
4%

Potassium
110mg
3%

Vitamin E
0.47mg
3%

Vitamin K
2µg
2%

Vitamin B5
0.17mg
2%

Calcium
16mg
2%

Vitamin B6
0.02mg
1%

Vitamin D
0.17µg
1%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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