Vegan Pretzel Toffee (Edit recipe)

This toffee is salty, crunchy, sweet and irresistible! It’s easy to make and easily customize-able with different toppings if desired. This treat makes a great gift as it can be stored at room temperature. Only a few simple ingredients and it’s sure to become a holiday favorite. It's gluten free and dairy free.

5 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	227
Fat:	16 g
Carbohydrates:	22 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	514 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Real Food with Jessica

Serves: 12

Ingredients

5 oz Pretzels, gluten free if needed
1 cup Vegan Buttery Spread, sticks
1 cup Maple Sugar
2 cups Pascha Semi-Sweet Dark Chocolate Chips (Bulk)
1 Salt, if desired

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375° and line a sheet tray with parchment paper. Line the pretzels in a single layer on the parchment paper.
In a small sauce pan, melt the butter over medium/low heat.
Once melted, add in the sugar and stir well using a wooden spoon. Stir constantly until the mixture comes together and starts boiling. Insert a candy thermometer and boil until mixture reaches 270°, stirring regularly. This took exactly 5 minutes for me every time.
Take off the heat and quickly pour over the pretzels, covering as much as possible. Place the pan in the oven for 5 minutes.
Remove from the oven and stir with the wooden spoon to coat all the pretzels and try to arrange them in a single layer again. Sprinkle the chocolate chips on top evenly and place back in the oven for 1 minute. Remove and use the spoon to spread all over the pretzel/toffee mixture.
Sprinkle with flaky salt if desired. Place in the fridge for an hour to set.
Remove and break into pieces.
Store covered at room temperature. Share with friends, or savor these delightful treats on your own.

Notes

Coconut oil cannot be used in place of the vegan butter, it will not mix properly. Use the sticks of vegan butter as they don’t have a high water percentage.

This is not a treat to make with kids. The mixture gets extremely hot and is best to make while kids are out of the kitchen.