Pretzel toffee 3

Gluten Free Mama’s Gluten Free Pretzel Toffee with Glutino Pretzels has got to be hands down the best candy to serve, give away as gifts and eat at Christmas time!  Today I am going to share with you my updated version to this recipe.  It is featured in my second cookbook, In the Kitchen with Gluten Free Mama, but since making that cookbook I have made it even easier!  Trust me, you will love this!  Well, that is if you don’t mind a sugar treat once in a while, and if you are a toffee lover, and if you like pretzels.  If you are none of the above, consider making it as a gift, because it packages up so cute in cellophane Christmas bags or on holiday plates.  It doesn’t matter if you are gluten free or not, this is a recipe everyone will enjoy and they won’t be able to tell that it’s gluten free.

First thing you need to make this recipe.

1. Glutino Brand Gluten Free Pretzels (I make mine with the Pretzel Chips that are flat or with the Pretzel Twists.  Both work great!)  Click the link to buy them on Amazon for a great price.  Or here is a link to get a coupon to use at the supermarket.  —- Just so we are clear, yes you can use an gluten free pretzel or if you are not gluten free, you can use any regular pretzels, however, for gluten free it is my opinion that Glutino brand is the best tasting.  So that is why I recommend it.

pretzel_chips_us-250x250

2.  A Candy Thermometer.  Whenever making toffee, fudge, caramels or candy of any sort you need to have a candy thermometer, because the mixture has to reach a specific temperature, no more, no less, or it won’t turn out.  I use just a basic one, but I know there are some really cool digital ones available.  However, since I haven’t used them I can’t recommend which one of those is best.  My friend Michelle from My Gluten-Free Kitchen has one that she recommends on her blog post for gluten free Sea Salt Caramels.  So check that out if you want a digital one.

candy thermometer

3. A Large baking sheet.  I use one like this one from Wilton and Chicago Metallic is a good brand too.  Sometimes Costco sells a good quality commercial set too, but any large baking sheet or even better a commercial baking sheet will work.  Click Here

baking sheet

 

3. Wax Paper.  Any wax paper will do.  Aluminum foil will work too, but wax paper is easier to remove.

4.  Butter.  Real butter, please don’t substitute for margarine.  If you are dairy free, I am so sorry, this particular recipe can not be substituted, but I promise I will TRY to come up with a dairy free version by next year, but I can’t make any promises that it will work.

Butter

5. Brown Sugar.  You can use regular brown sugar or organic brown sugar.

6.  Chocolate Chips.  You can use Semi Sweet or Dark Chocolate for best result.

7.  Chopped Nuts.  I like to use slivered almonds as it looks the prettiest, and I just love almonds.  If you want you can keep the nuts off.  Sometimes I will do half of the pan with nuts and the other half without for the kids.

8.  You don’t NEED this, but you will WANT this.  A Silicone scraper makes stirring this toffee much more manageable, keeps the butter from sticking to the pan and you don’t have to hear the scraping metal sound as you stir with a metal spoon.  The silicone can handle the hot temperatures.  And when you get ready to spread the melted chocolate, the chocolate won’t stick to the scraper.

scraper

Okay are you ready?  The suspense is killing you isn’t it?

First, line your baking sheet with wax paper.  Then place a single layer of the gluten free pretzel on top of the wax paper, make sure every space is covered with the pretzels as possible.

Pretzel toffee 1

Then in a medium sauce pan you will add the brown sugar and the butter.  Attach the candy thermometer to the pan so that the tip is close to the bottom of the pan, but not touching the bottom.  Heat butter and sugar over medium heat, stirring frequently, until butter is melted.  Turn temperature down to just below medium heat.  Then continue stirring constantly to prevent butter from burning or sticking to pan for several minutes.  Look at the temperature on the candy thermometer several times until it reaches “soft crack”.

Once the temperature of the butter mixture reaches soft crack, pour over the pretzels.  Then with your silicone scraper, spread it evenly over the pretzels, trying to make sure each pretzel has the toffee on it.

Pretzel toffee 2

Immediately add the chocolate chips.  Wait 1-2 minutes for chocolate chips to heat up, then using your silicone scraper (which by the way is already greased from the toffee mixture), to spread the melted chocolate evenly over the toffee.  If the chocolate isn’t spreadable, wait just a minute longer to heat up more, then spread.

Immediately sprinkle with nuts, gently pressing them into the chocolate so they will stick.

Allow to cool completely.  Sometimes, I will place in the freezer after an hour or so to firm up the chocolate.  If you are in no hurry, then just allow it to cool completely.

Using a knife, careful cut into squares.  Sometimes, it is just easier to lift up from the pan and break it into pieces.

Place pieces of toffee on to decorative plates and serve.  This makes a BIG batch, so if desired, fill decorative holiday cellophane bags with 6-8 pieces and tie with a ribbon, or place on holiday paper plates and cover with saran wrap and give away as hostess gifts, gifts for neighbors or friends and family.  I guarantee you, your friends will love them.  Think about the last time you went to a gourmet chocolate bar and bought a 1-2 inch square piece of toffee and remember how much it cost.  Giving 8 squares is like giving a $15 dollar gift, and it’s homemade, and delicious to boot!

Enjoy and Merry Christmas to all my gluten free friends!

Pretzel toffee 3

 

 

Gluten Free Mama’s Gluten Free Pretzel Toffee
Recipe Type: Just Desserts, Candy, Holiday Baking
Author: Rachel Carlyle Edington – Gluten Free Mama
Prep time:
Cook time:
Total time:
Serves: 60-80 pieces
This recipe needs REAL butter, do not use margarine. You also will need a candy thermometer, an d wax paper or aluminum foil to line the pan. This recipe can be halved.
Ingredients
  • 1 bag of Glutino Pretzels, the pretzel chips or twists.
  • 2 cups butter, salted
  • 2 cups brown sugar
  • 1 bag chocolate chips, semi-sweet or dark chocolate
  • 8 oz. sliced almonds, or nut of choice
Instructions
  1. First, line your large baking sheet with wax paper. Then place a single layer of the gluten free pretzels on top of the wax paper, make sure every space is covered with the pretzels as possible.
  2. Then in a medium sauce pan you will add the brown sugar and the butter. Attach the candy thermometer to the pan so that the tip is close to the bottom of the pan, but not touching the bottom. Heat butter and sugar over medium heat, stirring frequently, until butter is melted. Turn temperature down to just below medium heat. Then continue stirring constantly to prevent butter from burning or sticking to pan for several minutes. Look at the temperature on the candy thermometer several times until it reaches “soft crack”.
  3. Once the temperature of the butter mixture reaches soft crack, pour over the pretzels. Then with your silicone scraper, spread it evenly over the pretzels, trying to make sure each pretzel has the toffee on it.
  4. Immediately add the chocolate chips. Wait 1-2 minutes for chocolate chips to heat up, then using your silicone scraper (which by the way is already greased from the toffee mixture), to spread the melted chocolate evenly over the toffee. If the chocolate isn’t spreadable, wait just a minute longer to heat up more, then spread.
  5. Immediately sprinkle with nuts, gently pressing them into the chocolate so they will stick.
  6. Allow to cool completely. Sometimes, I will place in the freezer after an hour or so to firm up the chocolate. If you are in no hurry, then just allow it to cool completely.
  7. Using a knife, careful cut into squares. Sometimes, it is just easier to lift up from the pan and break it into pieces.
  8. Place pieces of toffee on to decorative plates and serve.