Inexperienced caramel-izer
Every year I make fabulous chocolate pecan pie for Thanksgiving. As I was digging into my second piece this year, the idea came to me to try adding a layer of salty caramel on top next time to make it more of a turtle experience. Then, lo and behold, the NY times writes about salty caramel today. I've never made caramel before and have visions of scary sugar burns dancing through my head from the one culinary class I took in college.
So, how to proceed? Follow NY times recipe, but pour it on top of finished pie? Or is there some way to bake the pie with the caramel on top?
On a side note, do you pronounce it car-mel or care-a-mel? I'm from Milwaukee so it's the former all the way
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