The very first caramel recipe dates back over 1000 years. We have the French to thank for the addition of salt, and now we think we’ve found a pretty great version of our own from Jacobson. Their recipe starts with the purest sea salt, sustainably harvested from Netarts Bay on the Oregon Coast.
Then, sugar and butter is carefully toasted to a perfect golden brown, before stirring in the heavy cream. The result: a creamy, chewy caramel with bright, briny sparks of sea salt.