Sea salt adds a surprising savory touch to creamy caramel.
Prep time: 30 minutes
Total time: 1 hour
Makes 36 squares.
10 T unsalted butter, melted
1/4 C sugar
1/2 t salt
1 egg yolk
1 2/3 C all-purpose flour
Caramel Topping
Sea salt flakes
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1. Heat oven to 350 degrees. Line a 9 x 9″ pan with a strip of foil or parchment, allowing edges to hang over opposite sides.
2. In a bowl, stir together the butter , sugar and salt. Whisk in egg yolk, then stir in flour. Transfer dough to pan and press the mixture evenly into the bottom, building up edges slightly. Prick dough all over with a fork, than freeze 5 to 7 minutes until firm. Bake until light brown, 25 to 30 minutes.
3. Prepare topping and pour evenly over shortbread; cool in pan at least 2 hours. Carefully lift bars from pan using parchment and transfer to a cutting board. Cut into squares and top with sea salt flakes.
Caramel Topping:
In a small, heavy saucepan over medium-high heat, combine 1/2 C unsalted butter, 1/2 C light brown sugar, 6 T light corn syrup, 1 t salt, 2 T sugar and 2 T heavy cream; cook and stir until sugar is dissolved. Bring to a boil. Once mixture bubbles, stir constantly until thickened, 5 minutes. Remove from heat and mix in 1/2 t vanilla. Pour on top of warm or cooled shortbread.
