Salted Caramel Hazelnut Butter

1. 1

   Pour the white sugar into a saucepan and cook over medium-high heat, whisking until the sugar is completely dissolved.

2. 2

   Once the sugar is completely dissolved, stop whisking and do not stir.

3. 3

   Cook until the caramel is a deep amber color (350F, if using a candy thermometer).

4. 4

   Add the butter, whisking vigorously until smooth.

5. 5

   Remove from heat, and add the cream and fleur de sel.

6. 6

   Whisk until the caramel is smooth and has stopped bubbling.

7. 7

   Let the caramel cool for at least 15 minutes before proceeding.

8. 8

   Process the hazelnuts in a food processor for 5-10 minutes, or until completely smooth, scraping down the sides with a spatula as necessary.

9. 9

   Add 2/3 cup of the caramel sauce to the hazelnut butter, and either process again or use a spoon to fold and mix together.

10. 10

    Add salt as needed for taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.