In 1946, Raymond and Yvonne Audebert opened La Maison D'Armorine on the coastal peninsula of Quiberon with one product in mind. Raymond invented the recipe for the caramels using the salted butter of the region and in doing so, firmly entrenched this confection in the culinary heritage of France.They've always realized the importance though, of sticking to tradition. The same copper pots are used to create the luscious, bubbling confection that is then enriched with the locally-produced Breton butter and the famous sel de Guérande.
What began as a small adventure between husband and wife has become the family business, generations later. The adorable box holds 3/4 of a pound of sweet and salty caramels - a perfect gift or secret indulgence.
One of our favorite desserts after a dinner party is a plate of bite-size treats - after cooking a whole dinner, sometimes dessert can be too much and our guests just want a few little bites. Along with espresso and tea, we'll lay out a few Ricciarelli, some Chocolate-Dipped Orange Peel from Venchi and a handful of Salted Caramels. It's a simple and delicious way to end the evening.