Beat the butter and sugars together until the are light and fluffy (wiping down the mixing bowl as you go).

Beat in the egg.

Add the flour, bicarbonate of soda, sea salt, pecans and pretzels. Mix well, you might need to get your hands involved.

Split into 12 balls.

Squish an unwrapped (doh) toffee into the middle of each ball and seal around it.

Place on 2 baking trays lined with baking parchment, allowing room to spread.

Bake for about 15 minutes at 180C or until golden.

Eat whilst warm, or if eating later pop them in the microwave for 10 seconds. If they aren't a little warm the caramel turns to hard toffee again and is a bit too hard.