1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
2. In a bowl, combine all of the ingredients except for the maple taffy. Spread the mixture out on the baking sheet.
3. Bake for 12 minutes, stirring halfway through. Let cool completely on the baking sheet. Coarsely crumble. Sprinkle over sticks of maple taffy. The crunch topping will keep for 2 weeks in an airtight container at room temperature.

Chef’s tip

To crush the pretzels, place in a sealable plastic bag and pound with a rolling pin.