Beer and Pretzel Caramels

(Courtesy of Taste of Home)

Ingredients:
1/3 c. sugar
1/2 tsp. salt
2 c. miniature pretzels
1 Tbsp. canola oil
1 Tbsp. vanilla extract
CARAMELS:
4 c. dark beer
1 tsp. plus 1 c. butter, divided
3 c. sugar
2/3 c. corn syrup
2 c. heavy whipping cream, divided
1/3 c. water
1 tsp. salt
1/2 tsp. kosher salt

Directions:
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 15x10 inch foil-lined baking pan coated with cooking spray.

Bake at 350 degrees 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 c.  Set aside to cool.

Meanwhile, line a 9 inch square pan with foil; grease the foil with 1 tsp. butter and set aside.

In a Dutch oven, combine the sugar, corn syrup, 2/3 c. cream, water, salt and remaining butter.  Cook and stir over 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 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 254 degrees (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 inch squares using a buttered knife.  Wrap individually in waxed paper; twist ends.

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