Browned Butter Caramel Sauce

1. In a small saucepan, heat butter on medium-low. Butter will melt, then foam up, then the foam will start to go away. Brown flecks will start to form at the bottom. Keep whisking or swirling the pan! Once the flecks are golden-brown and smell nutty, remove from heat and set aside.
2. In a small pan, heat the sugar over medium heat, stirring constantly. The sugar will clump up before melting down. Make sure all the clumps have melted.
3. Stir in the browned butter. Then lower the heat and stir in the cream. It will bubble like crazy, and might get lumpy, but just keep stirring until it smooths out.
4. Once it's smooth, stir in the salt and serve.

Tips and Tricks

• Serve with sliced apples!