Directions

1. Bring the ale, orange zest, and ground cardamom to a gentle boil in a 2 Quart Saucier Pan over medium heat; cook, stirring, until reduced to 1 cup, about 10 minutes. Add the butter and brown sugar and cook, stirring only if the mixture looks like it might boil over, until thick and syrupy, about 10 minutes.

2. Slowly stir in the cream and cook until the sauce thickens, about 5 minutes. Remove from the heat, remove zest with tongs, and stir in the vanilla and salt.

3. Let the caramel cool slightly, top beignets with or transfer to ramekins and serve alongside beignets as a delicious dip.

4. Extra sauce will keep refrigerated for up to 2 weeks.