Kelp Chili Crisp Caramel

Spice up the holidays with this sweet and spicy Kelp Chili Crisp Caramel that drizzles on just about any dessert. Leftover apple pie? Drizzle it. Brownie with ice cream? ... you get the idea. Bonus points for serving on your favorite East Fork plates.

Ingredients 

• 1 cup pure granulated cane sugar
• 6 Tbsp unsalted butter, room temp, chopped into 1 Tbsp pieces
• 1/2 cup heavy cream, room temp
• 1 Tsp salt
• 1 Tbsp Kelp Chili Crisp (less of the oil, more of the crispy bits)
• Flaky sea salt, for garnish (optional)

Preparations

1. In a medium saucepan, heat cane sugar until completely melted. This usually takes about 10-15 minutes with constant stirring (don't let it burn!)
2. Once the sugar is completely melted, add the room-temp butter. It will bubble up quickly. Whisk to fully combine.
3. Whisk in the room-temp heavy cream and let it boil, undisturbed, for 1 minute.
4. Remove from heat and stir in the salt and Kelp Chili Crisp.
5. Drizzle warm on your favorite desserts like sugar cookies, pie, brownies, ice cream... you name it. Garnish with flaky sea salt.
6. Note: the caramel will thicken as it cools. For a runnier consistency, warm it up.