1 - 1 ¼cupscrushed pretzelsI recommend the extra dark
Instructions
In a small pot, bring the beer to a boil, then simmer until there is only about 1 ½ teaspoons left. This will be your "beer extract"
In a large pot, bring the sugars, , butter, heavy cream, and corn syrup to a boil. Stir the mixture until all the ingredients have melted, then stop stirring. Allow the mixture to boil until it reaches 244 degrees F. You will need a candy thermometer for this as visual cues will not be enough. It should reach 200 degrees pretty fast, but it takes between 30 - 40 minutes until it reaches 244.
While the mixture is boiling, cover an 8 x 8 inch baking pan with parchment paper.
Once the candy reaches 244 degrees F swiftly stir in the beer extract.
Pour the mixture into the baking pan and sprinkle over the crushed pretzels. Use the back of a spoon to push the pretzels down a bit.
Place the caramel in the refrigerator for about 4 hours, or overnight.
Lift up the parchment paper and allow the caramel to sit at room temperature for about 10 - 15 minutes.
Cut into small pieces and wrap with wax paper.
Notes
Recipes I've seen all recommend a pale ale, but I've used both a pale ale and dark stouts and they all are nice - it depends on what your personal tastes are.Prep time includes chilling time
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