Best Beer Pretzel Caramels Recipes

BEER & PRETZEL CARAMELS RECIPE - (4.5/5)

Steps:

• Butter an 8-inch-square baking dish. Set aside. Bring half of the beer to a boil in a small saucepan over medium heat. Cook until reduced to 2 teaspoons, about 10 minutes. Meanwhile, combine remaining beer, brown sugar, corn syrup, cream and butter in a large saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until a candy thermometer registers 235°F, 10 to 12 minutes. Remove from heat and stir in beer syrup and pretzels. Spread in the prepared dish and chill until firm, 45 minutes to 1 hour. Cut into pieces.

BEER-PRETZEL CARAMELS

Steps:

• Pour the beer into a glass; let sit until flat, about 1 hour.
• Butter an 8-inch-square baking dish. Bring half of the beer to a boil in a small saucepan over medium heat; cook until reduced to 2 teaspoons, about 10 minutes.
• Meanwhile, combine the remaining beer, the brown sugar, corn syrup, cream and butter in a large saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until a candy thermometer registers 235 degrees F, 10 to 12 minutes. Remove from the heat and stir in the beer syrup and pretzels. Spread in the prepared dish and chill until firm, 45 minutes to 1 hour. Cut into pieces.

BEER AND PRETZEL CARAMELS

Steps:

• 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., 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.