Salted Vanilla Bean Caramel
1 cup (225g) granulated sugar
1 1/4 cups heavy cream
1 vanilla bean, split in half lengthwise and seeds scraped
1/4-1/2 tsp kosher salt, depending on taste
1 tsp pure vanilla extract
- In a medium, heavy-bottom saucepan, spread the sugar in an even layer.
- In a small bowl or measuring cup, combine the cream and vanilla bean seeds; set aside.
- Heat the sugar over medium-low heat. Stir gently until all (or most) of the sugar has melted. Once it reaches a dark amber color, immediately remove it from the heat.
- Carefully pour in the cream, whisking to combine. Stir in the vanilla extract and salt. If you have any hardened clumps of sugar, stir the caramel over low heat until they have melted.