I love toffee. I can’t help myself. And when you pair it with salty pretzels what is not to love? I am going to plan this carefully – Florida = humidity, but I think past weekend was my time. In May that is a strange land indeed. What the hell, I will give it a go.
1 cup unsalted butter
1 cup sugar (how would this work if we changed it to brown sugar?)
1 cup chopped walnuts
2 cups of pretzels
1 cup semi-sweet chocolate chips
Line a baking pan with a Silpat. Cover with the pretzels in a single layer. Sprinkle walnuts evenly over the pretzels.
Melt butter in a heavy saucepan. Add sugar and stir until dissolved. Cook until the sugar is light amber in color, about 7 – 10 minutes. It can separate but that’s okay.
Pour sugar mixture over the pretzels with the walnuts. Top with chocolate chips then use an offset spatula to spread the chocolate over the toffee. Cool the toffee in fridge. Then break into big or middle-ish pieces. Store in an air-tight container in the fridge. Fridge = dry, and in NW Florida, at this time of year, that is a good thing for toffee.