Instructions

• Preheat oven to 200°F. Line a baking sheet with foil, place a cooling rack over the sheet, and spray the rack with nonstick cooking spray. Set aside.
• In a medium heavy saucepan combine the butter, granulated sugar, water, and coarse salt. Melt over medium-low heat, stirring often until the sugar is dissolved.
• Increase heat as needed to bring the mixture to a boil, then continue cooking, stirring frequently, until the mixture reaches 305°F on a candy thermometer.
• Remove the saucepan from the heat and stir in the vanilla extract.
• Working quickly, add the miniature pretzels to the hot toffee in the saucepan and stir until each pretzel is evenly coated.
• Using a toothpick or fork, transfer the coated pretzels a few at a time to the prepared cooling rack, arranging them side-by-side without touching.
• Bake the pretzels on the rack at 200°F for 20–30 minutes to dry them and prevent stickiness.
• Remove from the oven and let the pretzels cool completely on the rack. After they are cool, leave them uncovered on the counter overnight to fully harden.
• Store the cooled pretzels in an airtight jar or bowl. They will stay fresh up to 3 weeks.