Have you noticed how “salty caramel” everythin’ is so popular right now? I have! I think I’m so happy about that because forever people always want to bake or treat themselves to chocolate. I am NOT a chocolate lover! Weird, I know but it’s true. So since salty caramel has invaded bakeries, kitchens, eateries and stores… I have not minded. Two combinations that I can handle!
My son-in-law, “L”, has a tradition with his dad and every year around Christmas-time they get together and make homemade caramels. How awesome is that? So each year I count on and anticipate getting those wonderful little morsels wrapped in waxed paper. They’re delicious! Each year I go in search of some wonderful recipe that I can use some of them in. This winter I used some of them for a caramel topping on mini cheesecakes I made for dessert when we had friends over. Sadly…they’re all gone now!
In a couple of days, the girls (the bff’s) and I are goin’ on a trip. It’s been a tradition the last several years to bring along homemade treats for the road. Of course, I generally stay away from makin’ anythin’ chocolate cause you can bet someone will bring some. So call me
delighted HAPPY when I came across this recipe on the back of a flour package. And, given that it had salt and caramel as ingredients, I just had to try ’em out!
DELICIOUS!!! Guys! They are easy and really addictive—that I had to store ’em up so they would be outta sight! You must try ’em! And, you can bet that come next December, I will be usin’ L’s caramels in these!!!
SALTY CARAMEL BITES
3/4 c. firmly packed brown sugar
1/4 t. salt
1/2 c. soft butter
1 t. vanilla
1 t. baking powder
1 large egg
1 1/2 c. flour
1/4 c. toasted pecan pieces
coarse sea salt
Preheat oven to 375°, then lightly grease or line mini-muffin tins.
In a large bowl, combine brown sugar, salt, butter and vanilla until well blended. Add the egg and baking powder and mix until fluffy. Mix in the flour. Use a rounded teaspoon to scoop into each muffin tin. Bake for 8 minutes until edges are brown. Remove from oven and cool in pan for 10 minutes. (At this point I placed them on the counter the I lined with wax paper)—made it easier! Drizzle caramel sauce, sprinkle with nuts and a touch of sea salt.
Next time you’re cravin’ a morsel of salt and caramel—-try these!