Agave nectar is harvested in Mexico from the Agave plant (the same plant used in making Tequila), and some of it is processed and bottled in Lyons, Colorado. Many people love it, and others think it's hype. I'm just here to show you how to use it.
1 1/2 cup agave nectar
1/2 cup Longmont Dairy heavy whipping cream
2 tablespoons butter
pinch of sea salt
Place all ingredients in a medium saucepan over medium-high heat. Cook for 10 minutes or until the mixture begins to thicken. Be sure to stir the caramel sauce occasionally. If your sauce is too thin continue cooking several more minutes. If sauce become too thick, add a spot more cream, and bring back to a boil until cream is incorporated.
Caramel will last approximately a week in the fridge if no one sees it...
See you at the Market.