In a medium heavy saucepan over medium-low heat, melt the butter, sugar, water, and salt. Stir frequently with a wooden spoon.
Bring the mixture to a boil, then reduce the heat to medium-low. Continue cooking until the mixture reaches 305°F on a candy thermometer. Remove from heat and stir in the vanilla extract.
Quickly pour the pretzels into the toffee mixture and stir to coat evenly. Using a toothpick or fork, transfer the pretzels to the prepared cooling rack or baking sheet, ensuring they are laid out side by side without touching.
Bake at 200°F for 20-30 minutes to dry out the pretzels and prevent stickiness. Transfer the pretzels to a cooling rack to cool completely.
Once cooled, allow the toffee pretzels to sit uncovered on the counter overnight.
Store the pretzels in an airtight jar or bowl. They will stay fresh for up to 3 weeks.
Prep Time: 10 min | Cooking Time: 20-30 min | Total Time: 30 min | Kcal: 280 per serving (approx.) | Servings: 8
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