Beer & Pretzel Caramels

Beer & Pretzel Caramels


  • Note: candy thermometer is required
  • 2 cups brown sugar
  • 2 sticks butter
  • 1 cup corn syrup
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 12 oz. bottle of your favorite beer
  • Coarse ground sea salt
  • Snyder’s of Hanover® Pretzel Sticks (about 1 1/2 cups)


  1. Line a cookie sheet with wax paper; set aside.

  2. In a heavy bottomed saucepan, over medium heat, melt butter and brown sugar. Slowly add beer, syrup then milk, stirring constantly.

  3. Cook caramels to 240°F; continue stirring without stopping. Once 240°F is reached, remove pan from heat and stir in vanilla.

  4. Pour mixture into 9x13 pan lined with parchment paper; working quickly, line half of the poured caramel with one layer of the pretzels; quickly fold the unlined half over the half lined with pretzels;

  5. Sprinkle sea salt on top of hot caramels; let caramels set until firm enough to cut. (Hint: if the knife is pulling the caramels, spray a light coat of cooking spray on each side of the blade)