Crazy For Caramel Recipe

Brown the Butter

In a saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until the butter turns a golden brown color and has a nutty aroma. Be careful not to burn it.

Infuse the Rye

Remove the pan from heat and let the brown butter cool slightly. In a clean jar, combine the brown butter with the rye whiskey. Seal the jar and let it infuse for at least 4 hours, preferably overnight, in a cool dark place.

Prepare the Caramel

In a medium saucepan, heat the granulated sugar over medium heat. Stir constantly until the sugar melts and turns a deep amber color.

Add Cream and Miso

Once the sugar has caramelized, carefully add the heavy cream (it will bubble up). Stir until the mixture is smooth. Add the white miso paste and sea salt, stirring until fully combined.

Cool the Syrup

Remove from heat and let the caramel syrup cool to room temperature. Store in an airtight container in the refrigerator until ready to use.

Blend the Pistachios

In a blender, combine shelled pistachios and water. Blend until smooth.

Strain the Mixture

Pour the blended mixture through a fine mesh strainer into a bowl, discarding the solids. Stir in the sea salt.

Transfer to Spray Bottle

Pour the pistachio liquid into a spray bottle for easy application.

Prepare the Bitters

Simply have the walnut bitters ready to be used as a garnish. Ensure you have a dropper or a dash bottle for easy application.