Butter Toffee pretzels

INGREDIENTS:

• 10 cups (one 16 oz bag) mini pretzel twists
• 1 cup lightly packed light brown sugar
• ½ cup (1 stick) unsalted butter, cubed
• ¼ cup light corn syrup
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• 1 bag Heath toffee bits

DIRECTIONS:

1. Preheat oven to 200°F. Lightly grease a large roasting pan with cooking spray; I use a disposable one for easy cleanup. Add the pretzels to the roasting pan; set aside.
2. In a medium saucepan, add the brown sugar, cubed
   butter, and corn syrup and bring to a boil over medium heat. Boil for 5 minutes, stirring constantly. Remove from the heat and whisk in the vanilla extract and baking soda; the toffee will bubble violently – this is normal.
3. Pour the hot toffee mixture evenly over the pretzels; sprinkle half of the bag of toffee bits over the pretzel mixture, too. Toss the pretzels to coat evenly in the toffee mixture and toffee bits.
4. Bake for 1 hour, stirring every 15 minutes to ensure the hot toffee mixture evenly coats the pretzels. Once baked, spread the pretzel mixture onto a wax paper-lined countertop and immediately sprinkle with the remaining toffee bits. Allow the pretzels to set and harden, about 1 hour, before breaking into smaller clusters and packaging.