Beer And Pretzel Caramels

• 1/3 cup sugar
• 1/2 teaspoon salt
• 2 cups miniature pretzels
• 1 tablespoon canola oil
• 1 tablespoon vanilla extract
• 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

1. 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.
2. Bake at 350u0b0 for 18-22 minutes, stirring occasionally. Cool completely. Coarsely chop pretzels; set aside.
3. In a large saucepan, bring beer to a boil; cook until reduced to 2/3 cup. Set aside to cool.
4. Meanwhile, line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside.
5. 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 238u0b0, about 20 minutes. In a small bowl, combine reduced beer and remaining cream; slowly stir into sugar mixture.
6. 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 245u0b0 (firm-ball stage), about 30 minutes.
7. 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.

sugar, salt, pretzels, canola oil, vanilla, dark beer, butter, sugar, corn syrup, heavy whipping cream, water, salt, kosher salt

Taken from www.tasteofhome.com/recipes/beer-and-pretzel-caramels/ (may not work)