Amaretto Caramel

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Submitted by Hotel Yountvilleamarettocaramel.jpg
Executive Chef David Frakes

Makes: A little less than 1 Cup (About 8 servings)


  • ¼ C Butter, Unsalted (half stick)
  • ½ C Sugar (Granulated)
  • Pinch Kosher Salt
  • 1-2 T Heavy Cream
  • 1 ½ oz Amaretto

Melt butter and sugar in medium-sized pan over medium heat.

Stir with wooden spoon, gradually, until sugar and butter have melted and turned a light golden brown color (about 7-9 minutes).

Add pinch of salt and cream and cook for another minute.

Carefully, add Amaretto to caramel and cook for about two more minutes (Be careful, the alcohol may flame if the pan is tilted towards the stove flame, but if not, do not worry the alcohol will still cook off).

Serve immediately, or keep warm in a small metal container, (bain marie), in a pot filled halfway with hot water on top of the stove until ready to serve.

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