Beer Pretzel Caramels

INGREDIENTS:

Pretzels

• 1/3 Cup Sugar
• 1/2 Teaspoon Salt
• 2 cups Miniature Pretzels
• 1 Tablespoon Canola Oil
• 1 Tablespoon Vanilla

Caramel

• 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:

Pretzels

In a large bowl, combine the pretzels, oil, salt, sugar and vanilla and Toss Transfer to a 15"X10" foil lined cookie sheet coated with cooking spray Bake at 350 Degrees for 18-22 Minutes stirring occasionlly Cool Completely and coarsely chop pretzels

Caramel

In a large saucepan bring beer to a boil, cook until reduced to 2/3 cup, and set aside to cool Line a 9"X13" Pan with parchment paper, and lightly grease the paper with a teaspoon of butter or canola oil and set aside In a large saucepan combine sugar, corn syrup, 2/3 cup cream, water, salt and remaining butter. Cook and stir over a medium heat until a candy thermometer reads 238 degrees (about 20 minutes). In a small bowl combine reduced beer and remaining cream. Slowly stir into the sugar mixture. Cook stirring constantly until candy thermometer reads 245 degrees (firm-ball stage), about 30 minutes. Remove from heat and pour into prepared pan (DO NOT SCRAPE SAUCEPAN), sprinkle with candied pretzels and kosher salt. Let stand until firm (about 5 hours). Lift candy of of the pan, and cut into 1" squares with a buttered knife. Wrap in wax paper

Makes about 3 pounds