From Jacobsen Salt Co:
The very first caramel recipe dates back over 1000 years. We have the French to thank for the addition of salt, and now we think we’ve landed a pretty great version of our own. Our recipe starts with the purest sea salt, sustainably harvested from Netarts Bay on the Oregon coast. We carefully toast the sugar and butter to a perfect golden brown before stirring in the heavy cream. The result is a creamy, chewy caramel with bright & briny sparks of sea salt.
Net weight 6.5oz
Small batch made on the Oregon coast by Jacobsen Salt Co