adding salt to caramel as one component in a tart
i followed a recipe for a caramel cake adding the prescribed amount of salt in the caramel making. i had a lot of caramel left over and i will use it for a tart that has a layer of caramel and a layer of choc ganache. the recipe also calls for salted peanuts. i plan to use raw walnuts. therefore, the tart will not have the salt of the salted peanuts. i'm curious to hear from someone who has experience w caramel. this was my first time making it. i'm curious to know if i should add some salt to the caramel and if so, how much.