Prepare

You'll need a high-sided, heavy-bottomed saucepan for this recipe. A stainless or light-colored pan is ideal to help you see the color changes in the butter and caramel.

Brown the butter

Add butter to the saucepan and heat on MED-LOW. The butter will melt, foam up, then the foam will subside. Whisk or swirl the pan frequently as it cooks. Brown flecks (the butter solids) will form at the bottom. Once they're golden brown and the butter smells nutty, remove the pan from heat immediately. Pour the butter into a small bowl and set aside to cool. Wash and dry the saucepan.

Melt the sugar

Add sugar to the saucepan and heat over MED-LOW, stirring often with a rubber spatula. The sugar will start to melt into a whiteish, then light brown liquid and look clumpy. More clumps will appear and start to melt into a brown liquid. Stir often, breaking up clumps if needed. Ensure all sugar clumps have melted before proceeding.

Make the caramel sauce

Slowly pour in the browned butter, whisking as you pour. Turn off the burner and remove the pan from heat. Gradually add the cream while whisking continuously. It will foam and bubble up, but keep whisking until it settles down into a glossy sauce. Turn the burner back on to LOW heat and simmer for 1-3 minutes, whisking often. The sauce will thicken as it cools. Once it has cooled slightly, stir in the salt.

Serve

Use immediately or store in an airtight container in the refrigerator for 2-4 weeks.