So, I’ve mentioned before that I’m not really a fan of caramel. Just too sweet, I’ve always said.
Well, I may have to change my tune. Apparently if it’s homemade salted caramel sauce, I can’t get enough. This stuff is so good, that my usual evening snack of a nice, healthy apple? That may have morphed into apple nachos far more often then is necessary. Those things are positively addictive. And the super annoying part of it is that if you’re going to bother slicing up an apple and drizzling salted caramel sauce on it – well then you might as well get super fancy.
I’ve been making apple nachos with salted caramel, chocolate, AND peanut butter drizzles, and then tossing on chopped pecans and raisins and sometimes dried cherries. Oh my goodness, there may not be a better snack out there. My husband informed me last night that he could get on board with fruit when it’s done that way! Of course, who couldn’t?!
And I think the best part of those “nachos” was seriously the homemade salted caramel sauce. And you can pretty much rely on the truth in that comment, because it is coming from a professed chocoholic and caramel hater. Who am I? Next I’ll find myself liking white chocolate or something. It’s actually a little irritating. Not enjoying caramel kept me from some pretty sugary treats, now I’m going to be adding salted caramel to everything. This could be bad.
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut up into 6-8 pieces
- ½ cup heavy cream
- 1½ teaspoons kosher salt
- Place the granulated sugar in a large saucepan over medium heat. Stirring constantly with a rubber spatula, allow the sugar to heat. It will clump together as it starts to melt and then will start turning to liquid. Keep stirring so it doesn’t burn, until it is completely melted into an amber coloured liquid.
- Once the sugar is melted, immediately add the pieces of butter. The liquid will bubble up when you add the butter. Stir the caramel until the butter is completely melted, about 2 minutes.
- Slowly drizzle in the heavy cream while still stirring. Be careful as the caramel will bubble up a lot when you add the cream. Allow this mixture to boil for 1 minute, stirring constantly, and then remove from the heat.
- Stir in the salt and allow it to cool down a bit before using it, or pouring it into another container as it will be extremely hot.
- Cover it tightly and store it in the refrigerator for up to 2 weeks. You can warm it up in the microwave before using it. I like to scoop the amount I’m going to use into another small bowl to heat up, as I find microwaving it multiple times will cause it to not melt quite as nicely.