Beer and Pretzel Caramels |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 81 |
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Beer and pretzels are a natural combination 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 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.
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