I'm a purist

When it comes to baking or broiling or melting or fashioning food in any way, I will usually be drawn to the purest form and flavor. Whether it is bread, coffee, ice cream, candy, or well, anything I can experience, I enjoy it much more if it is in its simplest form. I like to experiment, but if I am planning on eating it, then it will probably be simple.

I had a request from a caramel lover to make her some of my caramels, but with the addition of an ingredient. I know, it seems like a no-brainer to add something to caramels. Most people like them, and some even enjoy the flavor of caramel to chocolate in desserts. So I get it when people add all sorts of stuff to their caramels just to jazz it up. I have seen most flavor under the sun, like pumpkin, bacon, and herbs. But I love my caramels just like they are. I have made many thousands of them and when I cut into them and they are so smooth and shiny and perfect, I am happy. So purposely adding a texture just bugged me. I could put all sorts of things next to it or under it, but I didn't want to put it in it. But she wanted it, so I made it. And they are absolutely delicious. But you will see if you look down the blog that the pure caramels are gorgeous and slick lookin'. With the toasted pecans, they just seem more ordinary. It just seems like you could be hiding anything in there. When it is all perfect right angles as in the plain caramels, you know it is done right. There is no guessing about what you are about to enjoy.