I’m sorry. I know you’ve probably reached your threshold for holiday sweets at this point. But I feel like I would be doing you a huge disservice if I didn’t share this with you.
You might already be familiar with cracker toffee. I’ve been making it every year since I first encountered it here. Crackers (saltines or matzo), swimming in brown sugar toffee and topped with dark chocolate, toasted almonds, and sea salt – it is dangerously addictive. I make at least one batch of cracker toffee every holiday season because people love the stuff. It’s the right thing to do.
I brought the matzo toffee to a Secret Santa party last week and the entire tin was empty by the end of the day, which is always the sign of a winning treat. Even though I’ve had it a million times, I had to try a piece (quality testing). As I munched, I started thinking about pretzels. I’ve had pretzels on the brain the past few months, and have been meaning to make a toffee covered pretzel of some sort. And then I realized that the matzo could very easily be swapped out for pretzels.
So that’s exactly what I did a few days later. I picked up a bag of pretzel sticks and went to town. I decided that cellophane bags filled with hunks of pretzel toffee were going to be a nice little surprise for the peeps this year. I packed up most of it, but made sure to save a few pieces for myself. Salty, sweet, crunchy, nutty, chocolatey – all the bases are covered. Just do it.
pretzel toffee with chocolate and almonds
adapted from smitten kitchen
makes one 11×17-inch sheet of toffee
1/2 pound pretzel sticks
1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
a big pinch of sea salt
1/2 teaspoon pure vanilla extract
2 cups semi- or bittersweet chocolate chips (or a combination of both)
1 cup sliced almonds, toasted
extra sea salt for sprinkling (optional)
Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.
Line the bottom of the baking sheet with pretzel sticks, covering as much of the pan as possible.
In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the pretzels. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.
Bake the caramel-covered pretzels for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.
Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted almonds and/or sea salt.
Once completely cool, break it into pieces and store in an airtight container.