Butterscotch Ramen

Warm, sticky butterscotch coats crunchy ramen clusters, like candy bark from a dream diner menu.

Ingredients

• 2 cups instant ramen noodles, crushed (seasoning packets discarded)
• 3 tablespoons unsalted butter
• 1/2 cup packed brown sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 1/4 cup chopped pecans (plus more for topping, optional)
• 1/4 cup toffee bits
• 1/4 cup chocolate chips (milk or dark, optional)
• Caramel sauce, for drizzling (optional)

Preparation

1. In a dry skillet over medium heat, toast crushed ramen noodles until lightly golden and aromatic, stirring often to avoid burning. Remove from heat.
2. In a saucepan, melt butter over medium heat. Stir in brown sugar and heavy cream, whisking constantly. Simmer 2–3 minutes until thick and glossy.
3. Remove from heat and stir in vanilla and a pinch of salt. Quickly mix in toasted ramen, pecans, toffee bits, and chocolate chips if using. Stir to coat evenly.
4. Drop clusters of mixture onto parchment-lined baking sheet. Sprinkle with toppings: pecans, toffee, chocolate chips, sea salt, and caramel drizzle as desired. Let cool and set before serving.