Our Salted Caramels, a sweet butter caramel with a heavy sprinkling of salt, were inspired by a classicl treat from Brittany, France.

Salted Caramel

Our sweet butter caramels with a heavy sprinkling of salt were inspired by a classic treat from Brittany, France. This recipe is made the old-fashioned way using butter and real cream with a modern twist—we've used agave nectar in place of some sugar. Our recipe contrasts sweet caramel with coarse sea salt. You can also try it using other salts, such as smoked sea salt or pink Himalayan salt. Or go authentic and use fleur de sel, a flaky hand-harvested salt from the marshes of Brittany.

Makes 45 caramel squares


  • Nonstick cooking spray
  • ½ cup unsalted butter (1 stick)
  • ½ cup heavy whipping cream
  • 3 tablespoons water
  • ¼ cup agave nectar
  • 1 cup powdered sugar
  • 1 teaspoon coarse sea salt


Lightly grease an 8-inch square baking pan and line the bottom and sides with parchment paper. Lightly grease parchment paper. Cut butter into 10 pieces. Combine butter and heavy whipping cream in a microwave-safe bowl. Heat in microwave for 90 seconds or until hot and butter has melted. Set aside. In a small saucepan combine water and agave nectar. Add the sugar to the sauce pan, stirring gently to combine with the liquid. Place saucepan over medium heat until sugar comes to a boil. Cover for 60 seconds. Remove lid and insert candy thermometer. Cook until sugar reaches a temperature of 320°F. Add butter mixture in small portions, blending well after each addition. Cook until caramel reaches 235°F and immediately pour into prepared baking pan. Let cool for 15 minutes. Sprinkle salt over caramel. Let cool for an additional 2 hours before cutting into squares.