I made this shortbread recipe for Christmas and fell in love these beauties. After baking my Simple Scotch Shortbread recipe in a 13"x9" pan that was lined with parchment paper I topped it off with this addition:
Caramel Topping
1/2 C unsalted butter
1/2 C packed brown sugar
6 T light corn syrup
1 t. salt
2 t. granulated sugar
2 T heavy cream
Combine above ingredients in a heavy saucepan cooking over medium-high heat, stirring until sugar dissolves. Bring to a boil, then stir constantly until thickened for about 5-7 minutes. Remove from heat and stir in 1/2 t. vanilla extract. Pour over shortbread in the pan.
Once the caramel topping is cool, add sea salt flakes and cut into 1"x1" squares and enjoy!
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