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
- 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
- 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
Want more great caramel recipes?
To see where I am linking today- visit HERE