Name: Beer and Pretzel Caramels
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: PRETZELS: -; 1/3 cup sugar -; 1/2 teaspoon salt -; 2 cups miniature pretzels -; 1 tablespoon canola oil -; 1 tablespoon vanilla extract -; CARAMELS: -; 4 cups dark beer -; 1 teaspoon plus 1 cup butter, divided -; 3 cups sugar -; 2/3 cup corn syrup -; 2 cups heavy whipping cream, divided -; 1/3 cup water -; 1 teaspoon salt -; 1/2 teaspoon kosher salt -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Beer and Pretzel Caramels

1. PRETZELS: -

2. 1/3 cup sugar -

3. 1/2 teaspoon salt -

4. 2 cups miniature pretzels -

5. 1 tablespoon canola oil -

6. 1 tablespoon vanilla extract -

7. CARAMELS: -

8. 4 cups dark beer -

9. 1 teaspoon plus 1 cup butter, divided -

10. 3 cups sugar -

11. 2/3 cup corn syrup -

12. 2 cups heavy whipping cream, divided -

13. 1/3 cup water -

14. 1 teaspoon salt -

15. 1/2 teaspoon kosher salt -

How to cook deliciously - Beer and Pretzel Caramels

1. Stage

Preheat oven to 350°. For pretzels, in a small bowl, combine sugar and salt. In a large bowl, combine the pretzels, oil and vanilla. Add sugar mixture; toss to coat. Transfer to a 15x10x1-in. foil-lined baking pan coated with cooking spray.

2. Stage

Bake until sugars have melted and caramelized, 10-13 minutes, stirring occasionally. Do not overcook or sugar may burn. Cool completely. Coarsely chop pretzels.

3. Stage

In a large saucepan, bring beer to a boil; cook until reduced to 2/3 cup. Set aside to cool.

4. Stage

Meanwhile, line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter.

5. Stage

In a Dutch oven, combine the sugar, corn syrup, 2/3 cup cream, water, salt and remaining 1 cup butter. Cook and stir over medium heat until a candy thermometer reads 238°, about 20 minutes. In a small bowl, combine reduced beer and remaining 1-1/3 cups cream; slowly stir into sugar mixture.

6. Stage

Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, stirring constantly, until a candy thermometer reads 245° (firm-ball stage), about 30 minutes.

7. Stage

Remove from the heat. Pour into prepared pan (do not scrape saucepan); sprinkle with candied pretzels and kosher salt. Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.