Preparation Steps

• Preheat the oven to 200°F. Line a baking sheet with heavy duty aluminum foil and generously spray with nonstick cooking spray.
• Pour the pretzels into an extra large heat safe bowl.
• In a 3 to 4 quart saucepan over medium heat, add the light brown sugar, sliced butter pats and light corn syrup and bring to a low boil, stirring constantly. Allow the mixture to boil for 5 minutes.
• Remove the saucepan from the heat and carefully stir in the vanilla extract and baking soda. Be cautious, as the toffee mixture will bubble up and thicken quickly.
• Immediately pour the hot mixture over the pretzels. Use a wooden spoon or a silicone spatula to carefully stir the toffee and pretzels together until completely coated.
• Use the spoon or spatula to spread the pretzels out on the prepared baking sheet. Sprinkle 1/2 of the package of Heath toffee bits over the coated pretzels.
• Bake for 1 hour, turning the toffee pretzels in 15 minute intervals.
• As soon as the toffee pretzels are removed from the oven, sprinkle the remaining Heath toffee bits over the toffee pretzels.
• Allow the toffee pretzels to cool completely before breaking apart.