(recipe adapted from recipe by Julia at www.pecanbread.com)
4 T Organic Butter
¾ Cup Honey
4 t Vanilla
¼ t Sea Salt
1 Cup Almond Butter (or nut butter of your choice)
Combine all of the ingredients in a saucepan and cook on medium heat, stirring constantly until the butter is melted, ingredients are well blended, and the honey no longer has a grainy consistency.
Pour into a lightly buttered 8” square glass baking dish. Put the dish in the freezer for 15-20 minutes or until the caramel is firm, but still soft enough to cut with a buttered knife or spatula. Cut caramel into bite-size pieces and serve. Store caramel in the fridge.