The cast iron pan really does make all the difference. It gives the edges a nice buttery crispness. Make sure you give the oven and the pan plenty of time to preheat. If the butter doesn't sizzle when you lube up the pan, the pan isn't hot enough. Recipe from Alton Brown, but I've reduced the salt by 1/2 a teaspoon from his version.
My favorite caramel recipe so far. The sugar gets hot enough to develop its full potential complexity, and the texture is creamy, but without so much dairy taste that it overwhelms the sugary goodness. I also like that it makes a smaller amount than other recipes I've seen. Having too much of this stuff around is dangerous!
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