Cayenne Caramels with a Pretzel Bacon Crust

Susie from Hey Grill Hey, shared a recipe that is the perfect combination of savory and sweet! For more recipes, visit heygrillhey.com.
 
Cayenne Caramels with a Pretzel Bacon Crust
 
Ingredients:
 
Caramels
  • 1 cup margarine Imperial brand
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cayenne pepper
  • Pretzel Bacon Crust
  • 1/2 lb bacon cooked, drained, and crumbled
  • 1 1/2 cups mini pretzels
  • 4 tablespoons butter melted
  • 4 tablespoons brown sugar
Directions:
 
Preheat your oven to 350 degrees.
 
In a large food processor, pour in the pretzels, bacon, brown sugar, and butter. Pulse 10-15 times until the pretzels have broken down to very small pieces. Press the crust into an even layer on the bottom of a 9 x13 inch glass pan that has been coated in non-stick spray. Bake for 15 minutes and then remove from the oven to cool.
 
While the crust is baking, begin making your caramel. In a large 3-5 quart mixing bowl combine the margarine, sugar, and corn syrup. Microwave for 5 minutes.
 
Stir the mixture with a wooden spoon and slowly add in the can of sweetened condensed milk. Continue stirring until the milk is well combined.
 
Microwave for and additional 15-18 minutes, stopping the microwave to stir the caramels every 3 minutes. Stir the mixture each time until no more bubbles appear and the color of the caramel closely resembles a brown paper sack.
 
Drizzle some of the caramel in a glass of cold water to test for doneness. You want the caramel to tighten up quickly, but still have a very soft chew. If your caramel sinks to the bottom of your glass and mostly dissolves instead of tightening, return to the microwave for an additional 3 minutes until the desired texture is achieved.
 
When the caramel is done cooking, stir in the vanilla and cayenne pepper. Carefully pour the hot caramel over the pretzel bacon crust and allow to cool for about 6 hours before slicing into 1 inch squares and wrapping in wax paper. You can let them cool in the fridge to speed up the process and have a firmer caramel, but cold caramels are harder to slice than room temperature.

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