Salty Caramels

The very first caramel recipe dates back over 1000 years. We have the French to thank for the addition of salt, and now we think we’ve landed a pretty great version. Their recipe starts with the purest sea salt, sustainably harvested from Netarts Bay on the Oregon Coast. They then carefully toast the sugar and butter to a perfect golden brown, before stirring in the heavy cream. The result: a creamy, chewy caramel with bright, briny sparks of sea salt.