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INGREDIENTS
- 1 (16 oz) bag pretzel snaps
- ⅔ cup butter
- 1 ¼ cup brown sugar
- ⅓ cup corn syrup
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- 1 (8 oz) bag heath bits
- ¼ cup roasted peanuts, finely chopped
PREPARATION
- Preheat oven to 200 degrees F and line a baking sheet with parchment paper.
- In a small saucepan, heat brown sugar, butter, and corn syrup until it reaches a boil. Continue boiling for 2-3 minutes, then remove from heat.
- Mix in baking soda and vanilla extract.
- Add pretzels to a large bowl and pour sauce over the top and mix until evenly coated. Stir in heath bits.
- Transfer pretzels to the prepared baking sheet and bake for 45 minutes, stirring halfway through.
- Remove pretzel from oven and sprinkle with finely chopped peanuts, toss to combine.
- Allow pretzels to cool and break into pieces. Store in an airtight container.
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