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Beer and Pretzel Caramels

Total Time

Prep: 1 hour + cooling Cook: 50 min. + standing

Makes

about 3 pounds (81 servings)

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

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

  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 15x10x1-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.
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.

Nutrition Facts

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

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