Edible DIY: Chocolate-Covered Pretzel Toffee


[Photograph: Lucy Baker]


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Already had enough of your New Year's resolution to give up chocolate? Me too. After just one week of self-imposed deprivation, I was craving something sugary, salty, and irresistibly delicious. I also wanted to create the perfect treat for munching while drinking beer and watching the football playoffs.

This chocolate-covered pretzel toffee fits the bill. It's sort of like nut brittle, only with pretzels instead of nuts and a more intense butter flavor. Oh, and did I mention it's covered with chocolate? And then sprinkled with sea salt?

The recipe is really simple, too. Make sure to buy thin pretzel twists. The mini ones are best if you can find them. I crushed mine up by hand but you could just as easily pulse them a few times in the food processor. Keep an eye on your toffee when it's bubbling away on the stove. It tends to hover around the 240ºF mark and then spike up to 300ºF fairly quickly. From there, it's all a matter of speed.

Stir in the baking powder, vanilla, and pretzel pieces as quickly as possible, and then spread the toffee on a baking sheet.

I'm sure the pretzel-toffee would be fantastic left plain, but who ever wants plain when chocolate-covered is an option? Since I'm somewhat of a salt fiend, I couldn't resist sprinkling it with fleur de sel, either. It really enhances the flavors of the butter, vanilla, and chocolate. Of course, it also makes the toffee that much more addictive.

This recipe yields about one pound of toffee, which is enough for four generous gifts. Or make it ahead to serve at your Super Bowl party—touchdown! It will keep for two or three weeks stored in an airtight container.