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Beer and Pretzel Caramels

 Beer and Pretzel Caramels
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. —Taste of Home Test Kitchen
81 ServingsPrep: 1 hour + cooling Cook: 50 min. + standing


  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 2 cups miniature pretzels
  • 1 tablespoon canola oil
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 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


  • 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

2 of 2

Beer and Pretzel Caramels (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 piece equals 90 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 91 mg sodium, 12 g carbohydrate, trace fiber, trace protein.