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The Sweet
Apple Cider Caramels with Brown Butter & Sea Salt
Chewy, buttery caramels infused with reduced apple cider and finished with a delicate pinch of sea salt.
You’ll Need
- 2 cups fresh apple cider (not from concentrate)
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ⅓ cup heavy cream
- 1 tsp flaky sea salt (plus more for topping)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Preparation
- Reduce the cider: Pour apple cider into a medium saucepan and simmer over medium heat until reduced to ⅓ cup (about 20–25 minutes). Watch carefully toward the end to prevent scorching.
- Brown the butter: In a separate light-colored saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown and smells nutty (about 5 minutes). Remove from heat immediately.
- Make the caramel: Combine browned butter, reduced cider, granulated sugar, brown sugar, and heavy cream in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, stirring constantly.
- Cook to soft-ball stage: Continue boiling without stirring until mixture reaches 245°F (118°C) on a candy thermometer (about 10–12 minutes).
- Finish: Remove from heat; stir in cinnamon, nutmeg, and flaky sea salt. Pour into a parchment-lined 8×8 pan. Cool completely (2–3 hours).
- Cut & serve: Lift caramel from pan, cut into 1-inch squares, and sprinkle with additional sea salt. Wrap individually in wax paper if storing.
The Pairing
These chewy, buttery caramels bridge your spiced chai latte and almond pear loaf perfectly—offering a sweet-savory bite that melts on the tongue while the sea salt cuts through the richness.
