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Step 1 of 7
You'll need
- 115 g unsalted butter
- 150 g light brown sugar
Melt the butter in a small pan over medium heat. Keep cooking, swirling often, for 4–6 minutes — it will foam, then the foam will subside and the milk solids at the bottom will turn deep golden and smell nutty. Immediately pour into a large bowl, scraping in every brown fleck, and let it cool for 10 minutes.