Instructions. Place everything except sea salt and vanilla extract in a 16 ounce or larger mason jar. Microwave 1 minute. Stir. Microwave 1 minute. Stir well. Microwave 1 …
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Beat butter, brown sugar and vanilla extract in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in pretzels, followed by Sea Salt Caramel Truffles.
Stir in pretzels, followed by Sea Salt Caramel Truffles. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9-11 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove and place on wire racks to cool completely.
I have another recipe for a Low Sugar Salted Caramel sauce which does not use the microwave. TO MAKE ON STOVE: Melt the butter and Sukrin syrup in a pot over low heat. Once melted, stir in remaining ingredients and bring to a boil.
Melt the butter in a small pan and let it cook until golden brown. This will give the caramel deeper flavor. Pour in heavy cream and stir until combined. Lower the heat and simmer for a minute. Add in sweetener of choice, we used erythritol. Let that dissolve for a minute. Add a pinch of salt as well.