1. Prep the Pretzels:
Spread pretzels in a single layer on a large rimmed baking sheet lined with parchment paper or a silicone mat.
2. Make the Toffee:
In a heavy-bottomed saucepan, melt the butter over medium heat. Stir in the brown sugar and bring to a boil, stirring occasionally.
3. Achieve the Right Consistency:
Lower the heat slightly and boil for 3–4 minutes, stirring constantly. The mixture will thicken and darken. This timing is key to reaching the perfect soft-crack stage for ultimate crunch.
4. Finish the Toffee:
Remove from heat. Stir in vanilla extract and baking soda. The mixture will bubble vigorously—this aerates the toffee, giving it a lighter texture.
5. Coat the Pretzels:
Immediately pour the hot toffee over the pretzels. Use a rubber spatula to fold and toss until all pretzels are evenly coated.
6. Cool and Harden:
Spread the pretzels back into a single layer. Let them cool completely at room temperature for at least 1 hour, until the toffee is fully hardened.
7. Break into Clusters:
Once cooled, break the pretzels into bite-sized clusters.
8. Optional Chocolate Drizzle:
Melt your chosen chocolate and drizzle over the cooled pretzels using a fork. Let the chocolate set completely (refrigerating for 10 minutes speeds this up).
Storage & Gifting
Store in an airtight container at room temperature for up to two weeks. These pretzels also make an impressive homemade gift—package them in cellophane bags with a ribbon for a treat that looks and tastes gourmet.