Salted Vanilla Bean Caramel Sauce From King Arthur Flour Recipes

Steps:

• Put the brown sugar, half-and-half, butter, vanilla seeds and salt in a medium saucepan over medium-low to medium heat. Cook, whisking gently, until the mixture thickens, 5 to 7 minutes.
• Serve warm or refrigerate until cold. If the sauce is too thin, just continue cooking for a few more minutes.

Steps:

• Combine all ingredients in large saucepan set over medium heat.
• Stir frequently, conitnue to heat until caramel has liquefied and ingredients have blended together.
• Transfer to jars and cool.

Steps:

• Melt the sugar over medium to moderately high heat in a larger pot than you think you'll need - at least a two or three quart pot, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color.
• Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce.
• You can use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, it will likely have thickened a bit but 60 seconds in the microwave brings it right back to pouring consistency.

Steps:

• In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
• Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.

Steps:

• CRUST:.
• Mix and knead dough ingredients to make a smooth, shiny and just slightly sticky doug.
• Allow dough to rise, covered, while you make the topping.
• TOPPING:.
• In large skillet, heat oil.
• add onions and cook, stirring often, until translucent and browning on edges.
• Add vinegar, sugar and salt and cook until evenly browned and all liquid is evaporated.
• Remove from heat and set aside to cool.
• Place pizza stone in middle of oven and preheat to 425.
• Divide dough in half, pat and roll into two 12" pizzas on two semolina dusted pieces of parchment paper.
• Cover each dough with a layer of onions, then scatter the Brie.
• Grind a sprinkling of fresh pepper over top and scatter with almonds.
• Bake for 15 to 18 minutes, until crust is brown.
• For thicker crust, let the pizzas rise for 30 to 60 minutes before baking.
• Serve hot or at room temperature.

Steps:

• In large skillet over medium high heat, melt butter and add nuts.
• Cook, stirring occasionally for 3-4 minutes, until nuts are fragrant and beginning to toast.
• Add remaining ingredients, stirring until sugar begins to melt.
• Lower heat to medium and cook for another 3-4 minutes, until nuts are nicely caramelized around the outside.
• Transfer nuts to a parchment lined baking sheet to cool, stirring periodically so they don't clump.