Tahini salted caramel

Tahini salted caramel

Middle Eastern
10 mins Prep · 15 mins Cook

Add 2 tbsp of toasted sesame seeds to the caramel sauce to give it extra nutty crunch – it is delicious served over vanilla ice cream

TOP TIP! Caramel sauce can be made two weeks ahead. Store in the refrigerator.

Created by Spinneys
Prep time 10 minutes
Cook time 15 minutes
Serves Makes 200ml
Cuisine Middle Eastern
Special Occasion Ramadan
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 240
Fat 12.5g
Saturates 6.9g
Protein 1.8g
Carbs 32.9g
Sugars 30.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Bring the sugar, water and cream of tartar to a boil in a medium saucepan placed over a medium-high heat, stirring to dissolve the sugar. Boil until the sugar begins to caramelise in spots. Continue boiling, stirring occasionally, until the caramel is a deep golden colour – approx. 10 minutes.


Remove the caramel from the heat and carefully whisk in the tahini and butter, followed by the cream and salt.


Leave to cool slightly before serving.