A few weeks ago I made some pumpkin pie cinnamon buns ( I know right!). I was inspired by pumpkin pie and pecan pie and couldn’t choose so their lovechild was born in a cinnamon bun version. I used some pumpkin puree and spiced it up and generously doused pecans all over those buns (inside and as a garnish). But something was missing. Salted caramel sauce obviously.
The recipe credit goes to Brown Eyed Baker (Here) !
- 2 cups (400 grams) granulated sugar
- 12 tablespoons (170 grams) unsalted butter, at room temperature, cut into pieces
- 1 cup (250 ml) heavy cream, at room temperature
- 1 tablespoon smoked Maldon salt flakes
I followed their recipe pretty much to the ‘T’, but instead of adding plain salt I dug into my pantry for the crown jewel of salts, my smoked Maldon salt. I use smoked salt in a lot of brittles and caramels, even with chocolate. It adds even more depth of flavour. Same goes with paprika. Paprika is nice but smoked paprika is much more interesting on the palate. Click on the link above for the full recipe and instructions 🙂
When people asked me what was in this sauce, I said, “You don’t want to know.”
Caramel sauce isn’t for those who are watching their waistlines, but if you want to play, just use a bit less. The consistency was beautiful on the pumpkin buns but I also dipped apple slices into it for a little nostalgia.