Salted Caramel Walnut Sauce

May  6, 2014
Author Notes

Wet nuts, only better, in my humble opinion. If you'd like to gild the lily, bedazzle the top of whatever you are pouring this on with a few flakes of Maldon. —mrslarkin

Test Kitchen Notes

Like a good wine, the salt in this caramel sauce achieves a great balance between notes of butterscotch and toasted nuts. It came together in a snap and was delightful spooned over vanilla ice cream. Since the recipe can easily be scaled up or down (I initially only made half a batch), it would make a perfect gift during the holidays, especially for friends who consider caramel a mystery best left to professionals. —chez_mere

  • Makes about 2 cups
  • 1/4 cup water
  • 1 cup brown sugar
  • 1/2 to 3/4 teaspoons kosher salt, to taste
  • 2/3 cup heavy cream
  • 4 tablespoons unsalted butter, divided
  • Maldon salt, for garnish
  • 1 cup chopped toasted walnuts
In This Recipe
  1. Over medium heat, bring the water, sugar, and salt to boil in a heavy-bottomed medium saucepan. Cook for 3 minutes or so.
  2. Stir in 2 tablespoons of butter. When butter begins to foam, pour in the cream. The mixture will bubble up, so be careful. Reduce heat to medium-low and cook for another 3 minutes.
  3. Move pan off the heat and stir in the remaining butter, then stir in the nuts. Let sauce cool slightly before serving.
  4. For storing, pour into a clean 2-cup jar and refrigerate.

See Reviews

See what other Food52ers are saying.

  • hardlikearmour
  • mrslarkin