Beer Pretzel Caramels

Name: Beer Pretzel Caramels
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 75
Cuisine: Global
Ingredients: 5 grams teaspoon coarse sea salt; 600 grams cups granulated sugar; 700 grams cup heavy (whipping) cream; 150 grams 1/2 cups crushed and sifted crunchy pretzels; 79 milliliters (150 grams) barley malt syrup (available at a natural foods store, like Whole Foods); 10 grams teaspoons fine sea salt; 100 grams tablespoons unsalted butter, plus 1 teaspoon for greasing the baking sheet

Beer Pretzel Caramels might be just the beverage you are searching for. This recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 84 calories, 0g of protein, and 5g of fat. This recipe serves 75. It will be a hit at your Father's Day event. Head to the store and pick up barley malt syrup, sea salt, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 8 hours. It is a good option if you're following a vegetarian diet.

Instructions

Grease the bottom and sides of the baking sheet with the 1 teaspoon butter, and set it aside on a heatproof surface.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Combine the cream, sugar, malt syrup, fine sea salt, and the 7 tablespoons butter in a large (6- to 8-quart) stockpot. Stir a couple of times with the heatproof spatula just to make sure there aren’t any big clumps of dry sugar, and then bring to a boil over high heat.

Ingredients you will need

Fine Sea Salt

Malt Syrup

Butter

Cream

Sugar

Equipment you will use

Pot

Spatula

Reduce the heat to medium and insert the candy thermometer. Cook, stirring occasionally, until the mixture reaches 252°F/122°C (hard ball stage), about 20 minutes. (Watch it closely: once it reaches 240°F/115°C (soft ball stage), after about 15 minutes, you’ll want to stay nearby and stir it more frequently as it tends to scorch on the bottom of the pot.)

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

Pot

Remove the pot from the heat.

Equipment you will use

Pot

Stir in the Beer Reduction, then the pretzels and coarse sea salt.

Ingredients you will need

Coarse Sea Salt

Reduction

Pretzels

Beer

Mix thoroughly, scraping the bottom of the pot several times to incorporate everything.

Equipment you will use

Pot

Put on your oven mitts and carefully (seriously—please be careful!) pour the caramel onto the prepared baking sheet.

Ingredients you will need

Caramel

Equipment you will use

Baking Sheet

Oven Mitt

Spread it out with the spatula, distributing the pretzel pieces as evenly as possible. Allow it to cool until it’s firm to the touch, 1 to 2 hours.

Ingredients you will need

Pretzels

Spread

Equipment you will use

Spatula

Run the tip of a sharp chef’s knife around the edges of the baking sheet to loosen the caramel. Turn it out onto the lined cutting board, cut it into 1- by 1½-inch pieces, and wrap them in the wax twisting papers.

Ingredients you will need

Caramel

Wrap

Equipment you will use

Cutting Board

Baking Sheet

Knife

Store the caramels in an airtight container in the refrigerator for up to 3 weeks (let them come to room temperature before you eat them!).

Ingredients you will need

Caramel Candy

Beer Reduction: You'll need 6 12-ounce bottles of beer, preferably a strong dark ale.

Ingredients you will need

Reduction

Beer

Ale

Pour the contents of 3 of the bottles into a large (6- to 8-quart) pot, and place it over high heat. Stir frequently to dissipate the carbonation and prevent the liquid from boiling over. Once the beer is at a rolling boil, slowly add another bottle and, stirring constantly, bring to a boil again. Repeat until all the beer is in the pot.

Ingredients you will need

Beer

Equipment you will use

Pot

Cook the beer over high heat, stirring constantly, until all the carbonation has dissipated and it's no longer in danger of boiling over, about 20 minutes.

Ingredients you will need

Beer

Reduce the heat to medium and continue to cook, stirring occasionally, until the volume of the liquid is dramatically reduced (to about 1/2 cup) and the reduction has the consistency of fakey pancake syrup as it cools).

Ingredients you will need

Table Syrup