This post may contain affiliate links for products that I endorse and use. If you buy from one of the links, I earn a commission at no cost to you.
I’m a fan of pumpkin
in the fall of course. But I’m also a fan of caramel apples, but the kind that you eat sliced dipped in caramel sauce. And while some things are generally perfect as is, even caramel sauce can be improved upon. Like this honey mustard salted caramel dip.
I know what you might be thinking. Caramel is sweet and mustard is, well, not.
But that’s okay, because it totally goes together. Especially when you add a spicy kick in the way of crushed red pepper flakes or my favorite replacement, Hot Roasted Garlic
seasoning. And then a sprinkle of coarse sea salt
on top. It’s perfect for dipping apples, pretzels, or anything you might want to dip in caramel (or honey mustard — like chicken tenders!)
So this is a caramel sauce, and if you’ve never made one, it’s not terribly hard, but it can definitely go wrong. First things first, you want to get all of your ingredients ready to go before turning on the heat. Because once things start happening, they don’t stop. And use a bigger pot than you think. And finally, be ready to eat hot, spicy, mustardy caramel sauce with all the things.
Honey Mustard Salted Caramel Dip
- ¼ cup honey
- ¼ cup heavy cream
- ¼ cup grainy Dijon mustard
- ½ teaspoon crushed red pepper flakes, more or less to taste
- ½ cup sugar
- 2 tablespoons butter
- Coarse sea salt, such as this
- In a small bowl, whisk the honey, cream, mustard and pepper flakes. Set near the stove.
- In a medium saucepan, add the sugar. Turn the heat on to medium low and cook the sugar until it’s liquified.
- Turn the heat off and slowly add the honey mixture. Be careful, as it will probably bubbly up.
- Turn the heat back to medium and vigorously whisk until it’s smooth and combined.
- Simmer on low heat until thickened, about 2 minutes.
- Transfer to serving container and sprinkle with salt. Serve immediately.