I love caramel sauce and candy but I’m a bit intimidated by any recipe that requires me to use my candy thermometer. A strong craving for this combination of flavors sent me to the kitchen despite my fears and I am very pleased with the results. The pistachios are optional; I don’t think they add much more than a little crunch and color but some of my taste-testers disagree and urged me to leave the option in. A small drizzle of chocolate is also tasty and looks nice but is optional too. Inspired by Emily Luchetti’s Orange-Cardamom Ice Cream (A Passion for Ice Cream, Chronicle Books, 2006) and technique borrowed heavily from David Lebovitz Salted Butter Caramels (http://www.davidlebovitz.com/2010/01/salted-butter-caramels/). Avoid Ultra-Pasteurized whipping cream and use cultured butter if possible.

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