Caramel may be my favorite substance on this entire blue marble of ours.
Especially when the weather turns cold, I want it in every form, on everything.
The richness of the slightly burned sugars and butter and cream are lent a depth and complexity with the addition of a black pepper, cardamom, cinnamon and clove-infused apple cider syrup and spicy chai. Then we add a bright but earthy acidity that comes from a dash of raw and unfiltered apple cider vinegar.
All of these flavors are pricked up and made to sing with a sprinkling of mineral-rich pink Himalayan salt right at the end. In short, these caramels are probably the best thing you will put in your mouth this winter.