Heat oven to 200°F. Cover a baking sheet with foil, place a cooling rack over the pan, and spray the rack with nonstick cooking spray. Set aside.

In a medium heavy saucepan, melt the butter, sugar, water, and salt over medium-low heat. Stir often with a wooden spoon.

Bring the mixture to a boil, then keep cooking over medium-low heat until the mixture reaches 305°F.

Remove the saucepan from the heat and stir in the vanilla extract.

Working quickly, pour the pretzels into the toffee mixture and stir until coated.

Transfer the pretzels a few at a time to the prepared cooling rack or baking tray using a toothpick, fork, or small tongs. Lay them side by side without touching as much as possible.

Bake at 200°F for 20 to 30 minutes to dry out the pretzels and help prevent stickiness.

Transfer the pretzels to a cooling rack and let them cool completely.

Once cooled, allow the pretzels to sit uncovered overnight on the counter.

Store in an airtight jar or bowl. The pretzels will stay fresh for up to 3 weeks.

Enjoy!