In this addictive popcorn recipe, rich brown butter and maple syrup are cooked into a quick caramel, which is then used to both candy the pecans and coat freshly popped popcorn. A generous pinch of salt makes all those sweet-savory flavors pop.
'caramel' on Serious Eats
Twix have always been my favorite candy bar, but it's easy to see where there's room for improvement. This recipe replicates the familiar flavors of the chocolate-covered caramel-and-shortbread cookies, but with high quality dark chocolate, buttery homemade caramel, and crisp, flavor-packed shortbread cookies.
Crafted for the late, great Julia Child, this salty-sweet soufflé from Baked Occasions celebrates the life of a woman who found her calling at fifty, and who taught her audience the secrets of French cooking in the comfort of their own kitchens. Make this to celebrate a great woman in your life, or anyone who has achieved lofty heights and sweet success (much like a caramel soufflé).
Sure, most shortbread seems the same on the surface. But break one of these babies apart and you'll see glassy hunks of burnt sugar, and a speckling that comes from finely ground espresso. To further the freshly-roasted flavor, this recipe from Ovenly calls for two tablespoons of cold-brew coffee as well.
This extra-thick milkshake has all the flavors of a classic Snickers bar: caramel, chocolate, and peanuts. Unsweetened cocoa powder works to add a punch of chocolate flavor without amping up the sippable dessert's sweetness.
To make this salty stunner, a couldn't-be-simpler pretzel crust serves as the base for a honey-sweetened, brown-buttery filling, topped with a thick layer of melted chocolate and cream. A healthy sprinkling of flaky sea salt is the finishing touch.
This caramel pairs tangy tamarind with sugar, salt, and cayenne pepper, a twist on flavors found in tamarind candies from Thailand and Central America.
This caramel, folded with cooked down pears, has a lush, fudgy texture. Ginger and cardamom lend their herbaceous, spicy flavors which, alongside a generous pinch of salt, make for a sophisticated sweet.
This rich Latin American sauce, made by caramelizing sweetened condensed milk ,can be used to top so many sweets, but its so good that there's no shame in grabbing a spoon and just going at it all on its own.
This alternative to classic pecan pie has a salty caramel filling and a mixed cocktail nuts topping, making each bite well-balanced between salty and sweet and multi-textured.
These gooey apple caramel sticky buns can be made from start to finish in about an hour.
In these decadently delicious bars, a shortbread crust is layered with spiced apples and homemade caramel then finished with a crumb topping.
These steamed pumpkin cakes with a rich hard cider caramel sauce are a unique way to celebrate fall and would make a lovely Halloween dinner party dessert.
Apples and caramel and gouda, oh my. An open-faced pleated pie of apples nestled in an aged gouda cornmeal crust drizzled with dark caramel sauce is like a plea for fall to arrive a little sooner.
Cooking apples in a rich buttery caramel and adding a scattering of toasted pepitas ensures this dessert really screams out "autumn" on the plate.
We're going to defer to Glazed, Filled, Sugared, & Dipped author Chef Collucci to describe this one: "First you taste the warmth of the whiskey, followed by the tropical tartness of the passionfruit, and finally the smoothness of the caramel and earthy cocoa on the finish." Precisely.
Not your average bar cookie. Crunchy Twix bars, pecans, bittersweet chocolate, and a homemade caramel all set over a buttery shortbread crust.
With a mantle of superdark caramel enrobing al dente grains, Bakeless Sweets Salted Caramel Risotto is rice pudding's sexier sister.
This is a messy version of Dobos Torte. Fewer layers, with drippier frosting. But just as delicious. Yellow cake layered with chocolate and caramel is a mouthful of classic flavor, courtesy of Old School Comfort Food.
La Boulange: Cafe Cooking at Home delivers a fuss-free recipe for utterly charming meringue islands floating in pools of crème anglaise and drizzled with just-warm caramel sauce.