Sea Salted Caramel
This quick, one pan treat is done in minutes and will be gone before you know it! Each spoonful is comfortingly warm and full of feel-good, recognizable ingredients that are all refined-sugar free. With a golden-brown, luscious glow and just four ingredients, it is irresistible and bound to be a quick go-to, for satisfying a sweet tooth! Feel free to try this in my dark chocolate sea salt caramel squares or caramel macchiato, and enjoy!
Ingredients:
1 cup almond butter
1/3-1/2 cup maple syrup
1 tsp vanilla extract
1/4-1/2 tsp pink salt (if nut butter is not salted)
Directions:
In a small saucepan, mix the almond butter and maple syrup for about 1 minute, often, over low-medium heat.
Stir in the vanilla and pink salt until smooth, and mix often for another minute.
Remove the mixture from the heat, then allow to cool for 1-2 minutes.
Use in one of my recipes, by searching “caramel,” drizzle over cool ice cream, or grab some spoons and enjoy!
Store leftovers, if any, in an airtight container in the fridge for up to 2 weeks. Be sure the mixture is completely cooled, before sealing the container, to avoid excess moisture being trapped inside.
Notes:
Any type of nut/seed butter is welcome, even a combo of them! Just be sure it all adds up to one cup total.
