Optional add-ins:
• 1 cup chopped nuts (pecans, almonds, or walnuts)
• 1 cup crushed pretzels or rice cereal for added crunch
• Sea salt flakes for garnish
Step 1: Prepare the crust
• Preheat the oven: Set your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
• Mix the crust: In a medium bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
• Press into the pan: Pour the crust mixture into the prepared baking pan. Press it down firmly with the back of a spoon or a flat-bottomed glass to create an even layer.
• Bake the crust: Bake for 8–10 minutes, or until golden and set. Remove from the oven and allow it to cool while you prepare the caramel layer.
Step 2: Make the caramel
Melt the sugar: In a heavy-bottomed saucepan over medium heat, add the granulated sugar. Stir constantly with a wooden spoon until the sugar melts and turns a deep amber color.
• Add the butter: Carefully add the butter to the melted sugar, stirring until fully incorporated. Be cautious — the mixture will bubble up!
• Incorporate the cream: Slowly pour in the heavy cream while continuing to stir. Again, the mixture will bubble up but will settle down as you stir.
• Finish the caramel: Add the corn syrup (if using) and salt, stirring until smooth. Let the caramel simmer for about 2–3 minutes until it thickens slightly. Remove from heat.
• Pour the caramel: Evenly pour the hot caramel over the cooled crust, spreading it out with a spatula.
