Serious Eats: Sweets

Bake the Book: Beer Pretzel Caramels

20121218-beer-pretzel caramels.jpg

[Photograph Rachel Been]

Yes, it's time-consuming. Yes, it's expensive. But when you sink into one of these, you'll realize why this recipe has been chosen. Liz and Jen debated adding it to Liddabit Sweets Candy Cookbook, but it sums up what they're all about—solid, really good sweets that satisfy. The deep, sweet maltiness with a little crunch of pretzel is really something special.

Tips: Here's a tip from Liz herself: when making the beer reduction, drizzle a little vegetable oil over the surface to keep down the foam. Speaking of the reduction, it does matter what beer you use. Combining brown and pale ales is a good strategy; the idea is a balanced, dark flavor with pronounced hoppiness. When it all cooks down and gets added to the sugar, it becomes incredibly delicious.

Tweaks: Spread the work out over two days to take the stress out of the whole process. Making the reduction takes several hours; if you have an evening free, make it that night and finish the caramels the next day. It's a great weekend project, especially if you have friends over.

Get the Recipe

Beer Pretzel Caramels »

As always with our Bake the Book feature, we have five (5) copies of The Liddabit Sweets Candy Cookbook to give away.

Printed from http://sweets.seriouseats.com/2012/12/bake-the-book-beer-pretzel-caramels.html

© Serious Eats