Preparation Steps

• Line a baking sheet with parchment paper. Spread the crushed pretzels evenly over the prepared baking sheet.
• In a medium saucepan, combine butter, 1 cup granulated sugar, corn syrup, and salt. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
• Bring the mixture to a boil and continue to cook, stirring occasionally, for about 10-15 minutes, or until it reaches the hard-ball stage (250-265°F or 121-129°C) on a candy thermometer. Be careful not to scorch the mixture.
• Remove the saucepan from the heat and stir in the vanilla extract.
• Carefully pour the hot toffee mixture evenly over the crushed pretzels on the baking sheet. Spread it quickly with a heat-resistant spatula if needed.
• While the toffee is still warm and slightly soft, sprinkle the cinnamon sugar mixture evenly over the top. Gently press it down with the spatula.
• Let the churro toffee cool completely at room temperature, about 30 minutes to 1 hour, until hardened.
• Once cooled and hardened, break the churro toffee into pieces. Store in an airtight container at room temperature.