Beer and Pretzel Caramels Recipe

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Beer and Pretzel Caramels Recipe
Beer and Pretzel Caramels Recipe photo by Taste of Home
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Beer and Pretzel Caramels Recipe

Read Reviews
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Publisher Photo
Beer and pretzels are a natural combination—mix them with smooth caramel and you have an awesome candy. The guys will go wild over these crunchy, chunky chews. —Jenni Sharp, Milwaukee, WI
MAKES:
81 servings
TOTAL TIME:
Prep: 1 hour + cooling Cook: 50 min. + standing
MAKES:
81 servings
TOTAL TIME:
Prep: 1 hour + cooling Cook: 50 min. + standing

Ingredients

  • 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

Directions

In a small bowl, combine sugar and salt; set aside. In a large bowl, combine the pretzels, oil and vanilla. Add sugar mixture; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. foil-lined baking pan coated with cooking spray.
Bake at 350° for 18-22 minutes, stirring occasionally. Cool completely. Coarsely chop pretzels; set aside.
In a large saucepan, bring beer to a boil; cook until reduced to 2/3 cup. Set aside to cool.
Meanwhile, line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside.
In a Dutch oven, combine the sugar, corn syrup, 2/3 cup cream, water, salt and remaining 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 cream; slowly stir into sugar mixture.
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.
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. Yield: about 3 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Beer and Pretzel Caramels in Country Woman December/January 2012, p65

Nutritional Facts

1 piece: 90 calories, 5g fat (3g saturated fat), 14mg cholesterol, 91mg sodium, 12g carbohydrate (9g sugars, 0 fiber), 0 protein.

  • 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
  1. In a small bowl, combine sugar and salt; set aside. In a large bowl, combine the pretzels, oil and vanilla. Add sugar mixture; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. foil-lined baking pan coated with cooking spray.
  2. Bake at 350° for 18-22 minutes, stirring occasionally. Cool completely. Coarsely chop pretzels; set aside.
  3. In a large saucepan, bring beer to a boil; cook until reduced to 2/3 cup. Set aside to cool.
  4. Meanwhile, line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside.
  5. In a Dutch oven, combine the sugar, corn syrup, 2/3 cup cream, water, salt and remaining 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 cream; slowly stir into sugar mixture.
  6. 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. 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. Yield: about 3 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Beer and Pretzel Caramels in Country Woman December/January 2012, p65

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Reviews forBeer and Pretzel Caramels

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MY REVIEW
Bcooks User ID: 5204614 217372
Reviewed Jan. 9, 2015

"I didn't care for the taste of these. I wouldn't take the time to make them again."

MY REVIEW
Derbie User ID: 5724278 196563
Reviewed Oct. 31, 2011

"This recipe turned out great! I made these for an Oktoberfest/Halloween potluck at work and everyone was impressed! I would make this again, although it seemed to take a bit longer to get up to temperature in both steps, I found."

MY REVIEW
LinzJanan User ID: 6305200 186873
Reviewed Oct. 28, 2011

"This recipe is amazing! I left out the pretzels, and it is one of the best caramels I have ever eaten! All of my co-workers agree!"

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