Directions:
- If using nuts, toast them in a small dry skillet over low heat, stirring constantly, until fragrant, 2 to 3 minutes.
- Transfer to a small bowl and set aside.
- In a 2-quart heavy saucepan, combine sugar and water.
- Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar.
- Once it starts boiling, cook without stirring until syrup turns amber, 5 to 10 minutes.
- Remove from heat and carefully pour in coffee.
- (Stand back, as caramel may sputter).
- Let stand for 2 minutes.
- Return to low heat and whisk until caramel has dissolved.
- Remove from heat.
- Swirl butter into caramel mixture.
- Gradually whisk in milk.
- Stir in vanilla and toasted nuts, if using, let cool.
- (The sauce will keep, covered, in the refrigerator for up to 1 week).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.85 Kcal (987 kJ) | ||
| Calories from fat | 82.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.21g | 14% | |
|---|---|---|---|
| Cholesterol | 5.29mg | 2% | |
| Sodium | 6.88mg | 0% | |
| Potassium | 59.82mg | 1% | |
| Total Carbs | 30.51g | 10% | |
| Sugars | 26.44g | 106% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 1.4g | 3% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 24mg | 2% | |
| Amount Per 100 g | |||
| Calories | 142.04 Kcal (595 kJ) | ||
| Calories from fat | 49.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 14% | |
|---|---|---|---|
| Cholesterol | 3.18mg | 2% | |
| Sodium | 4.15mg | 0% | |
| Potassium | 36.03mg | 1% | |
| Total Carbs | 18.37g | 10% | |
| Sugars | 15.93g | 106% | |
| Dietary Fiber | 0.53g | 4% | |
| Protein | 0.85g | 3% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.2mg | 2% | |
| Calcium | 14.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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