Monday 22 April 2013

PASS THE SALT PLEASE - and make these gorgeous golden Fleur de Sel pecan caramels this week.

 Fleur de Sel pecan caramels
These delightful caramels are soft and chewy with a salty edge to balance against the sugary sweetness. Package them up into a tin box and wrap around some pretty ribbon and voila! You have a homemade hostess gift. You will need a candy thermometer to make these caramels; you can buy thermometers at good kitchenware stores. Image.
Makes approximately 36 pieces

• olive oil spray, for greasing
• ¾ cup cream
30g butter
1 vanilla bean, split
½ teaspoon Fleur de Sel
1 cup sugar
¾ cup honey
extra, 30g butter, diced
½ cup roasted pecans
extra, ¼ teaspoon Fleur de Sel

1. Line a 15 x 25cm loaf pan with baking paper and spray lightly with olive oil spray.
2. Combine the cream, butter, vanilla bean and Fleur de Sel in a small saucepan over medium heat until it comes to the boil, remove from the heat and cover with the saucepan lid to keep warm.
3. To make the caramel, combine the sugar and honey in a medium, heavy based saucepan. Stir gently over a low heat until the sugar has dissolved. Be careful to not let the mixture come to the boil until the sugar has dissolved or the caramel will crystalize.
4. Once the sugar has dissolved, take a pastry brush dip it in a little water and clean around the edges of the saucepan to make sure there are no sugar crystals on the sides of the saucepan.
5. Place in the candy thermometer and bring to a rapid simmer, cook until the syrup reaches 155ºC (310ºF) on the candy thermometer,
6. Remove from the heat. Carefully pour the cream mixture into the caramel, stir well and then remove the vanilla bean.
7. Return to a medium heat and cook the caramel until it reaches 127ºC (260ºF). Remove from the heat and stir through the diced butter and pecans. Mix until the butter has melted. Pour into the prepared pan, sprinkle with the extra Fleur de Sel and allow to set at room temperature.
8. Once cool remove from the pan and slice into bite size pieces.
9. Store in a cool dark place, individually wrap in wax paper to prevent sticking together.

food dept. fact: Fleur de sel is French for ‘flower of salt’. It is hand harvested from saltpans along the coast of Brittany and is available at specialty stores. If you can’t find it you can use flaked sea salt.

To buy Fleur de sel and other amazing salt mixes online try our friends at the saltbox

Recipes: Sally Courtney, Art direction: Anne Marie Cummins.


  1. Beautiful! People would pay top $ for those ;)

  2. amazing! Since I'm a decent caramel lover, I would definitely give this recipe a try! ASAP ;)

  3. Ooooh so yummy indeed! I'd pay good money for these :)

  4. Beautiful! ♥

  5. I love homemade salted caramels so much. They look superb. As always, your food styling and photography is flawless!

  6. These look and sound incredible! Love your stunning photos too.

  7. Stunning! I love salted caramels!

  8. Hey guys! Congratulations on such a stunning blog..every single post is inspirational with absolutely gorgeous pics and recipes. Spent last 45 min here looking around and still haven't gotten my fill! Love everything about this blog and look forward to the upcoming ones.