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Makes
about 2 cups
Creator Notes
Wet nuts, most efficient better, in my humble concept. If you will must gild the lily, bedazzle the finish of whatever you are pouring this on with about a flakes of Maldon. —mrslarkin
Take a look at Kitchen Notes
Like a exact wine, the salt in this caramel sauce achieves a mountainous balance between notes of butterscotch and toasted nuts. It came collectively in a snap and modified into appetizing spooned over vanilla ice cream. For the rationale that recipe can with out problems be scaled up or down (I originally most efficient made half of a batch), it would make a ultimate reward for the length of the vacations, critically for chums who derive in thoughts caramel a mystery most efficient left to mavens. —chez_mere
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Take a look at Kitchen-Permitted
Ingredients
1/4 cup
water
1 cup
brown sugar
1/2 to 3/4 teaspoons
kosher salt, to fashion
2/3 cup
heavy cream
4 tablespoons
unsalted butter, divided-
Maldon salt, for garnish
1 cup
chopped toasted walnuts
Directions
- Over medium warmth, bring the water, sugar, and salt to boil in a heavy-bottomed medium saucepan. Cook dinner for 3 minutes or so.
- Walk in 2 tablespoons of butter. When butter begins to foam, pour within the cream. The combination will bubble up, so be careful. Reduce back warmth to medium-low and cook dinner for one other 3 minutes.
- Lumber pan off the warmth and roam within the final butter, then roam within the nuts. Let sauce cool a little sooner than serving.
- For storing, pour precise into a exquisite 2-cup jar and refrigerate.
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