INGREDIENTS

Crust:

2 cups pretzels

2 tbsp granulated sugar

½  cup melted butter

Caramels:

1 ¼ cup cream

1 ¼ cup granulated sugar

4 tbsp butter

¾ cup light corn syrup

¼  tsp vanilla

¼  tsp salt

Mini pretzels for topping

INSTRUCTIONS

Add pretzels, sugar and melted butter to a food processor and pulse until completely crushed, then add to the bottom of a square pan lined with If You Care Parchment Paper, pressing down to form a crust.

In a medium saucepan, add cream, sugar, butter, and corn syrup.  Bring to a boil, stir occasionally and  continue until the mixture registers 235 degrees on a candy thermometer.  Once you hit the right temperature, remove from heat immediately and stir in salt and vanilla.

Carefully pour into the Parchment Paper lined pan and top in a linear pattern with pretzels, then allow to set for at least 6 hours or overnight (we do this the night before).

Cut caramels with a knife coated in oil and wrap each one in it’s own square of Parchment Paper.