Achieving Perfect Caramel with Add-ins

Making caramel with chunky additions like nuts and raisins requires timing and technique to prevent burning while achieving Paul Hollywood's praised "slight bitterness." Cook sugar and water to deep amber without stirring - stirring causes crystallization. The key is reaching the right color for complex flavor without going too dark and becoming bitter. Add warm cream slowly to prevent seizing, then incorporate butter for smooth texture. Add nuts and raisins off heat to prevent overcooking. The mixture should coat a spoon but still be pourable. Work quickly as caramel sets fast once cooled.