The recipe starts with the purest sea salt, sustainably harvested from Netarts Bay on the Oregon Coast. Then they carefully toast the sugar and butter to a perfect golden brown, before stirring in the heavy cream. The result: a creamy, chewy caramel with bright, briny sparks of sea salt.
Shelf life 6–12 months
Sugar, Glucose, Butter (Sweet Cream, Natural Flavoring, Milk), Heavy Cream, Jacobsen Sea Salt