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Break Me Off A Piece

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Pretzel Toffee 01
Let’s just first address the elephant in the room. Yes, I am in dire need to a manicure which became super clear to me when editing photos. 🙂

Now on to our toffee. I have wanted to make this toffee for a long time. But for the longest time I was not a candy maker. I tried toffee many years ago and it was an epic, epic fail. However, over the last couple years I have become more and more comfortable with candy making and decided okay, let’s give it another shot. Very glad I did.

Candy making is like teaching your grandma how to use her Smart phone…patience is greatly needed. Honestly, I think that’s the hardest part of candy making is the waiting. Well, that and getting the temperature right. I quit using a traditional candy thermometer years ago when MDP handed me an infrared thermometer, the joys of living with an electrician. At first I was nervous that it would not work with candy. But I have been using it for a good solid two years of candy making no problem. I think the kind I own isn’t available but this Fluke 62 MAX Infrared Thermometer, AA Battery, -20 to +932 Degree F Range is the next one they make. They make cheaper ones (not by this company) but I don’t know how those will work since I have never used them.

I love the salty/sweet of this toffee and because of all the butter in it; it just melts in your mouth. If you make this and say hey it’s not the color of Peabody’s toffee that’s because you didn’t photograph it and use Photoshop. 🙂 The toffee color in real life was way too pale for a food blog so don’t panic if yours is not the rich of a color. You know, the right way to use Photoshop. 😛

If you are wondering what to use this for…the next blog post after this one will show you how. It’s part of a great Father’s Day dessert idea.
Pretzel Toffee 02


Pretzel Toffee

2 1/3 cups sugar
2 cups unsalted butter (I used Plugra)
1/4 cup water
2 TBSP light corn syrup
¼ tsp. salt
1 1/2 cups chopped pretzel sticks

Butter 15x10x1-inch baking pan; set aside.
Combine all ingredients except pretzels in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly until butter is melted.
Reduce heat to medium-low.
Cook 25-40 minutes, stirring occasionally until candy thermometer reaches 300°F or a small amount of mixture dropped into cold water forms hard brittle strands.
Stir in the pretzel pieces.
Pour mixture into prepared pan; spread to desired thickness.
Cool at least 3 hours. Break into pieces.
Store in container with tight-fitting lid, in cool dry place, up to 3 weeks.


Pretzel Toffee 3

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candy// salty/sweet5 Comments

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Comments

  1. Erin @ The Spiffy Cookie says

    May 26, 2015 at 12:17 pm

    Ooo I would totally load this with pretzels so it would be more pretzel than toffee but I don’t care haha.

    Reply
  2. Katrina @ Warm Vanilla Sugar says

    May 26, 2015 at 1:54 pm

    This toffee looks sooooo incredible! I absolutely love the pretzels in there!

    Reply
  3. Erika says

    May 27, 2015 at 8:24 am

    yum yum yum yum yum! looks delicious!

    Reply
  4. Jen says

    May 27, 2015 at 3:01 pm

    Ohhh, pretzels and toffee! I can’t wait to see the recipe this goes in.

    Reply
  5. Nancy @ I Made This Dish says

    June 2, 2015 at 6:36 am

    OMG… I am in love…. with these pretzels and toffee. <3

    Reply

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9 shares