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Beer & Pretzel Caramels


Beer and pretzels are a winning combination, especially when they are ingredients in sweet caramel candy! Score big with this new take on salted caramels.

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Rate this recipe 4.5/5 (77 Votes)


  • 1 (12 ounce) bottle brown ale
  • 2 tablespoons unsalted butter, plus more to butter the baking dish
  • 1 1/4 cups dark brown sugar, packed
  • 1/4 cup light corn syrup
  • 1 cup heavy cream
  • 1 1/2 cups thin pretzels, coarsely crushed
  • Pour the beer into a glass; let sit until flat, about 1 hour.


Servings 12
Preparation time 55mins
Cooking time 75mins
Adapted from


Step 1

Butter an 8-inch-square baking dish. Set aside.

Bring half of the beer to a boil in a small saucepan over medium heat. Cook until reduced to 2 teaspoons, about 10 minutes.

Meanwhile, combine remaining beer, brown sugar, corn syrup, cream and butter in a large saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until a candy thermometer registers 235°F, 10 to 12 minutes.

Remove from heat and stir in beer syrup and pretzels.

Spread in the prepared dish and chill until firm, 45 minutes to 1 hour.

Cut into pieces.

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