Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin-stuffed crescent rolls, recipe, Ritz crackers, salted caramel, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I can’t even imagine anyone not loving salted caramel.
It is so deliciously sweet and the salt just enhances the flavor believe it or not. I remember the first time I heard of the flavor I thought, what? Why on earth would someone put salt on caramel? Little did I know that it is the perfect sprinkle for on caramels, EVER! I indulge in salted caramel goodies all fall season long, until they are discontinued until the next year. Salted caramel ice cream, coffee, cookies and more are offered at the onset of fall and usually disappear in the spring. The good news is that you can always make something from scratch like these super easy crescents that not only are drizzled with this amazing flavor but capture the essence of pecan pie!
That’s right, there are pecans too! If this isn’t a southern dream I don’t know what is!
Recipe and photo courtesy of Pillsbury.
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Quick Tip: Serve these to a breakfast or brunch crowd – they’re a hit!