Without salty, is sweet anything more than a vacuous cloud of pleasant sensation?
Without sorrow, can we truly know joy?
Here is joy.
Salted Caramel Sauce with Pecans
Caramel sauce is easier to make than you may have been led to believe. Be sure to use a pot that is plenty big enough, so when you add the cream, the foaming is contained within the pot and doesn’t spill over. And be sure to use caution when adding the cream; pour it deep in the pan and away from you.
Coarse (not fine) sea salt and flaked salt (such as Malden) work beautifully; table salt does not.
1/2 cup pecans
1 cup sugar
1/4 cup water
1/2 cup cream at room temperature
1 stick (4 ounces) room temperature unsalted butter, cut in bits
1 teaspoon coarse sea salt
1. Place the nuts in a large (4 quart) sauce pan over medium high heat and toast, shaking the pan occasionally, until the nuts darken slightly in color and become aromatic, about 2 minutes. Transfer to a plate to cool. Chop the cooled nuts in 1/4-inch pieces.
2. Wipe out the pot and add the sugar and water; bring to a boil. Continue boiling until the sauce is amber honey colored, about 7-8 minutes. At this point, the caramel should reach 350 degrees. Remove the pot from the heat and carefully pour in the cream. The mixture with foam and bubble. Stir and add the butter; continue stirring until the mixture is smooth. Stir in the salt and pecans and let the sauce stand until cooled to room temperature.
Makes about 1 1/2 cups of sauce