Sea Salt Caramels

THIS is one of those recipes I'm going to keep a long, long, long, LONG time. I'm slowly getting the hang of mixing savory with sweet, but let me tell you--this recipe will get you right over that hump.

I'm pretty sure I didn't even do it absolutely right, and they were STILL crazygooddelicious. I didn't have unsalted butter, so I added 5 tablespoons (really an estimation in my mind) of salted butter and just didn't add any salt (except the grains at the end). My candy thermometer was a dud and instantly steamed up inside so I couldn't even tell if it was at the right temperature. I probably could have also cooked the mixture just a bit longer, but I didn't want to risk burning it. Regardless of my uncertainty, errors, and basic flat-out panicking in the middle of this as the caramel burbled up and almost out of the pan, I think these came out pretty freaking fantastic.

I ate so many pieces of this as I cut and experimented with shapes that I was a little burnt out on it for the rest of the night, but MAN I wish I had some more of these right now. However, I have to fit in a bridesmaid's dress come May, so I guess it's better that I don't.

YUM!