Salted Caramel Crunch
Salted Caramel Crunch is a delightful treat that combines the perfect balance of rich, buttery caramel with a dash of sea salt and a variety of crunchy ingredients. Whether you use popcorn, nuts, or rice cereal, this dessert offers an irresistible mix of sweet and salty flavors with a satisfying crunch. It's an easy-to-make snack that’s perfect for parties, gifting, or indulging yourself. With its quick prep time and versatile ingredients, Salted Caramel Crunch is bound to become a go-to recipe in your dessert repertoire.
Equipment
- 1 medium saucepan (for making caramel)
- 1 spatula or wooden spoon (for stirring)
- 1 baking sheet or dish (lined with parchment paper)
- 1 measuring cup (for heavy cream and other ingredients)
Ingredients
- 1 cup 200g granulated sugar
- 1/2 cup 115g unsalted butter, cut into cubes
- 1/4 cup 60ml heavy cream
- 1 tsp vanilla extract
- 1/2 tsp sea salt or to taste
- 3 cups 240g popcorn (or 2 cups nuts, rice cereal, or pretzels)
Instructions
- Prepare Crunchy Base: Choose your crunch ingredient (popcorn, nuts, rice cereal, or pretzels). Measure and set them aside.
- Make the Caramel: In a medium saucepan, melt the granulated sugar over medium heat. Stir constantly to avoid burning. Once melted and golden, add butter and continue stirring until fully incorporated. Carefully add heavy cream (it will bubble) and stir until smooth. Remove from heat and mix in vanilla extract and sea salt.
- Combine: Immediately pour the caramel over your prepared crunchy base and gently fold it in to coat evenly.
- Set and Cool: Transfer the mixture to a parchment-lined baking sheet or dish. Spread it out evenly and let it cool at room temperature for 30 minutes to allow the caramel to set.
- Break and Serve: Once the caramel has hardened, break it into pieces and enjoy!
Notes
Recipe Notes
- Crunch Variations: You can mix and match the crunchy ingredients to suit your taste—try adding chocolate chips or coconut flakes for an extra twist!
- Storage: Store in an airtight container at room temperature for up to 1 week, or refrigerate for longer shelf life.
- Dairy-Free Option: Use coconut cream or another non-dairy substitute for the heavy cream and butter to make this recipe dairy-free.
- Customizing Salt: Adjust the amount of sea salt based on your preference—more for a stronger salty flavor, or less for a subtler finish.