If you are like me – this time of year is all about caramel. I love drizzling caramel on top of so many wonderful fall recipes. But if you are a regular reader here then you know that because I have given you a fairly healthy amount of recipes all oozing with caramel. I can’t help it. Something about seeing the dribble making it’s way down something decadent just makes me want to dive in. So it’s no surprise that I created this Hazelnut Caramel Sauce to share with you all today. You see, I was actually working on another AMAZING recipe that I will be sharing with you all tomorrow. I was ready to plate it & get it ready to photograph when I realized that it really needed a little somethin’somethin’ drizzled all over it. So I quickly whipped this up. I planned on just including it as part of the recipe tomorrow. But then I realized just how great this is as an ice cream topping or poured over a breakfast cake. It truly deserves it’s own post – it’s so GOOD!
You see – typically I would have grabbed the pecans first for a recipe like this. But then I saw this huge bag of hazelnuts staring at me from the pantry – just begging me to use them in something wonderful.
Hazelnut Caramel Sauce
Ingredients
- 1/4 cup roughly chopped hazelnuts
- 1/2 cup brown sugar
- 1/4 cup 2% milk
- 1/4 cup salted butter
- 1/4 tsp vanilla extract
Instructions
- Combine butter, brown sugar & milk in a small saucepan.
- Heat over medium & bring to a boil - stirring constantly
- Boil about 1 minute
- Remove from heat & stir in hazelnuts & vanilla.
- Cool slightly before serving immediately
- or - transfer to sterile jars & keep refrigerated until ready to use. (store up to 1 week)
- Serve warm
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Want more great caramel recipes?
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Tamar says
Whoa. Just whoa!! You are so creative in the kitchen!!
Ida P. Krause says
Man you know how to make a person drool don’t you! This looks and sounds amazing.
Gina Kleinworth says
So glad you like it Ida – been thinking about you – hope you are doing well.
Krista says
Hello Lover!
That is just begging to be poured all over a nice round of brie cheese and eaten with a bottle of wine!