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Spiced Apple-Caramel Sauce

Sugar will crystallize if you stir it while it cooks, so be patient and stick with using the pastry brush while you wait. From: bonappetit.com MAKES 1½ CUPS

1 cup sugar
6 tablespoons (¾ stick) unsalted butter, cut into pieces
½ cup heavy cream
2 tablespoons Calvados or other apple brandy
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice

Bring sugar and ¼ cup water to a boil in a large saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until a deep amber color, 8–10 minutes. Reduce heat to low; add butter and stir until smooth (mixture will bubble vigorously). Stir in cream, then Calvados, cinnamon, nutmeg, and allspice. Stir until smooth. Remove caramel from heat and let cool 10 minutes.

Do Ahead: Sauce can be made 1 week ahead. Let cool; cover and chill.