Monday, July 16, 2012

Honey-Nut-Bun Caramel


It's kind of like a Honey-Nut-Bun...without the bun.

Oooey-gooey thick caramel when it's cooler--perfect for apple dipping.  Thinner when it's warmer--perfect for sticky drizzling over dessert waffles.  This Honey-Nut-Bun Caramel blends coconut oil, muscavado sugar, maple syrup, and honey for a sweet smooth syrup accented by the crunch of chopped pecans. When cool, the coconut oil thickens but the sugars keep it from becoming completely hard and solid.
  
Honey-Nut-Bun Caramel

1/4 cup refined coconut oil
1/4 cup honey
1/4 cup maple syrup
1/4 cup muscavado (brown) sugar
1/3 cup chopped pecans
1/4 tsp vanilla

In a small saucepan, heat oil, honey, maple syrup, sugar, and pecans.  Stir constantly over medium heat just until brown sugar is mostly dissolved.  Do not boil or overcook.  Remove from heat, stir in vanilla.  Pour into a jar and store in the refrigerator.  Warm before serving, or simply serve cold!

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