August 5th, 2010 by Rosa
This NY Times Food Stuff blurb about Toffee + Pretzels + Beer is reminiscent of The Kitchn’s recipe for Ale and Pretzel Caramels. The former is probably more expensive, but you don’t have to worry about ruining your pans!
This entry was posted onThursday, August 5th, 2010 at 8:00 am and is filed under news. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.