IBS Unfiltered

These are by far my favourite pretzels!! I could eat an entire bag myself!

Prep Time: 15 minutes
Cook Time: 30-40 minutes
Makes: About 4 cups

Ingredients

• 4 cups miniature pretzels
• 1 cup unsalted butter
• 1 cup granulated sugar
• 2 tablespoons water
• ½ teaspoon coarse salt
• ½ teaspoon vanilla extract

Optional FODMAP-friendly substitutions:

• Butter: Use ghee or lactose-free butter.
• Sugar: Coconut sugar or maple sugar works well.
• Pretzels: Choose gluten-free pretzels if you’re sensitive to wheat.

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Instructions

1. Prepare your pan:
   Preheat your oven to 200°F. Lightly spray a baking sheet with nonstick cooking spray and set aside.
2. Make the toffee:
   In a medium heavy saucepan, melt the butter, sugar, water, and salt over medium-low heat. Stir often with a wooden spoon until fully combined.
3. Cook the mixture:
   Bring the mixture to a boil, then reduce the heat to medium-low. Continue cooking until it reaches 305°F (use a candy thermometer). Remove from heat and stir in the vanilla extract.
4. Coat the pretzels:
   Working quickly, pour the hot toffee over the pretzels (or if you used a large enough pot add pretzels to pot) and stir to coat evenly. Using a toothpick or fork, transfer pretzels a few at a time to the prepared cooling rack. Lay them side by side without touching.
5. Bake to dry:
   Bake at 200°F for 20–30 minutes to ensure the toffee dries and won’t be sticky.
6. Cool completely:
   Transfer pretzels to a cooling rack to cool completely. For the best crunch, let them sit uncovered overnight on the counter.
7. Store:
   Keep in an airtight container for up to 3 weeks.