What I like most about this caramel is the balance the salt provides; you taste caramel, not sugar. The key to making this is cooking the honey long enough so it just crosses from being sweet to bitter. You could use this as a crunchy topping for ice cream. Or pour it into a ring mold when you make it and use it as a layer in a cake.
Recipe information
Yield
makes about 2 1/2 cups
Ingredients
Preparation
Step 1
Line a baking sheet with a Silpat.
Step 2
Put the honey and salt in a saucepan over medium heat. Cook, swirling the pan, until the honey caramelizes and turns dark amber. Stir in the butter. Add the cream and cook, stirring, until smooth. Stir in the nuts. If the caramel is very thick—too thick to stir—thin it with a little milk.
Step 3
Scrape out onto the Silpat and use two forks to break the caramel up into small pieces while it’s still warm. Let cool completely. Store in an airtight container for up to 1 week.
