Ingredients
PRETZELS:1/3 cup sugar1/2 teaspoon salt2 cups miniature pretzels1 tablespoon canola oil1 tablespoon vanilla extractCARAMELS:4 cups dark beer1 teaspoon plus 1 cup butter, divided3 cups sugar2/3 cup corn syrup2 cups heavy whipping cream, divided1/3 cup water1 teaspoon salt1/2 teaspoon kosher salt
Preparation
Preheat oven to 350°. For pretzels, 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 until sugars have melted and caramelized, 10–13 minutes, stirring occasionally. Do not over-cook or sugar may burn. 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.
