Salted Cardamom Caramel Sauce
Sometimes, the smallest things in the kitchen can be complete game-changers — like this salted cardamom caramel sauce. It’s the kind of thing that quietly saves the moment, something you can drizzle on just about anything and instantly make it better. It tastes like an Arabian twist on caramel — warm, floral, and deeply comforting.
It doesn’t ask for much — no science, no waiting — just a saucepan and a few simple ingredients. And once you make it, you’ll find endless ways to use it: spooned over yogurt and granola in the morning, drizzled on a plain pound cake when guests come over, or spread on toast with peanut butter or tahini. It takes barely ten minutes to come together, but it adds that touch of sweetness and warmth that makes everything feel a little more special.
Salted Cardamom Caramel Sauce
Yield: About 2 cups (480 ml)
Ingredients
2 cups (400 g) light brown sugar, packed
8 Tbsp (115 g / 1 stick) unsalted butter
2 tsp sea salt, or to taste
½ cup (120 g) heavy cream
½ cup (120 g) full-fat milk
1 Tbsp (20 g) honey or light corn syrup
4-6 green cardamom pods, lightly crushed with a mortar and pestle
1 Tbsp (15 ml) vanilla extract
Method
Combine everything in a small or medium saucepan and set it over low heat. Whisk gently and constantly until the sauce thickens and loses its watery look — about 7 to 8 minutes. remove from the heat and add honey or corn syrup continue whisking until completely dissolved.
Remember, it will continue to thicken as it cools.
Serve it warm, at room temperature, or chilled — it’s lovely either way. Store in an airtight container in the fridge for up to two weeks, and if you’d like it a bit more drizzle-able, just warm it slightly before serving.
Notes
To substitute whole cardamom pods, use 1 teaspoon ground cardamom and add it right after you remove the pan from the heat, before stirring in the vanilla. This keeps the flavor bright and aromatic.
The honey (or corn syrup) helps prevent the caramel from crystallizing once chilled.
The sauce keeps well in an airtight jar or container in the fridge for up to one week.
