Salted Tahini Caramel Sauce
My love affair with tahini started a couple years ago when my husband decided to make hummus one day and I found the leftover can. It wasn’t long before I was adding it to every meal. In salad dressings, over grain bowls, on roasted veggies, into cookies and oatmeal.
If you’re unfamiliar, tahini is a paste made out of toasted sesame seeds. Its flavors are nutty and earthy, and it’s a chameleon ingredient, jumping from savory to sweet and back to savory again with ease and grace, sometimes all in one bite. You’ve most commonly tried it in hummus or if you’ve been lucky enough to get your hands on halva - a delicious, Mediterranean confection. Most nights when cooking or baking, I’ll say “You know what this needs?” and my husband will chime in and say “tahini?” like he can read my mind (and simultaneously mock me).
Except he’s usually right on the money, honey.
So all of that to say, you can expect to see a lot more recipes including this magic ingredient and I promise you won’t be disappointed! First up? This salted caramel sauce. You’ll want to go ahead and buy some vanilla ice cream ahead of time, because if you’re left with just a spoon and your own devices, the caramel will most certainly be gone in no time.
At least that’s been my experience.
Salted Tahini Caramel
1 cup white sugar
1.5 cups heavy cream (or full-fat coconut milk if vegan)
2 tbsp unsalted butter (or Earth Balance if vegan)
4 tbsp tahini
1 tsp kosher salt
Pour sugar into heavy bottom pan and let sit until melted and amber in color. Do not stir!
Turn heat to low/simmer and add heavy cream and unsalted butter, stirring until blended.
Turn heat up to medium/medium-low if caramel seizes and stir until combined.
Turn off heat and whisk in tahini and caramel.
Pour into glass container and let cool before adding lid or spoon.
Serve over ice cream (or directly into mouth)!