YOU SAID:

Place 3/4 cup granulated sugar and 1/4 cup water in a medium, heavy-bottomed saucepan over medium-high heat. Stir with a wooden spoon until the sugar is dissolved, then stop stirring and bring to a boil. Meanwhile, measure out 1 cup heavy cream, 2 tablespoons unsalted butter, and 3/4 teaspoon kosher salt. Continue to boil, swirling the pan occasionally but not stirring, until it turns a dark-amber color (380ºF to 390ºF), 3 to 6 minutes. There will be pale yellow streaks, then darker ones will appear. When you see these, pick up the pan with the handles and swirl occasionally, and be attentive. Remove the pan from the heat. While whisking continuously, immediately but slowly pour in the cream. Be very careful — it will steam and bubble up violently! It may also ball up or clump, but just keep whisking until smooth again. Add the butter and salt and whisk until smooth. Return the pan to medium-low heat and simmer until slightly thickened and reduced to about 1 1/4 cups, about 5 minutes. Transfer to a heatproof bowl or container and let cool for at least 30 minutes before using (it will thicken more as it cools). Meanwhile, make the filling and crust. MAKE THE FILLING: Peel 3 pounds Granny Smith, Honeycrisp, or Pink Lady apples. Halve and core the apples, then cut into 1/4-inch-thick slices and place in a large bowl. Add 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt, and stir to coat the apples. MAKE THE CRUST AND TOPPING: Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x13-inch baking pan with cooking spray. Cut 2 1/2 sticks cold unsalted butter into 1/2-inch cubes. Lightly beat 1 large egg in a small bowl. Place 3 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher in a large bowl and whisk to combine. Scatter the butter cubes over the flour mixture and use a pastry cutter or your hands to work together until the butter pieces are no larger than a pea. Add the egg and 1 teaspoon vanilla extract and stir to combine. The mixture should be crumbly and hold together when squeezed. Transfer 2/3 of the dough (about 4 cups) to the baking pan and press in with your hands until it covers the bottom and goes up the sides about 1/2 inch. Add 1 teaspoon ground cinnamon to the remaining dough and mix together with your hands. Transfer the apple filling onto the crust and spread into an even layer. Drizzle about 1/2 cup of the salted caramel over the apples. Crumble the cinnamon dough evenly over the top. Bake until the top is golden brown and the filling is bubbling, 52 to 55 minutes. Let cool completely in the pan, about 3 hours. Cut into 12 bars and drizzle with the remaining salted caramel sauce.

INTO JAPANESE

3/4カップのグラニュー糖と1/4カップの水を中程度の厚手の鍋に入れ、中火にかけます。砂糖が溶けるまで木のスプーンでかき混ぜ、かき混ぜるのをやめて沸騰させます。その間に、生クリーム1カップ、無塩バター大さじ2、コーシャーソルト小さじ3/4を計量します。鍋を回しながら沸騰させ続けます

BACK INTO ENGLISH

Place 3/4 cup granulated sugar and 1/4 cup water in a medium heavyweight saucepan over medium heat. Stir with a wooden spoon until sugar dissolves, stop stirring and bring to a boil. Meanwhile, measure out 1 cup heavy cream, 2 tablespoons unsalted butter, and 3/4 teaspoon kosher salt.

INTO JAPANESE

中厚手の鍋に3/4カップのグラニュー糖と1/4カップの水を入れて中火にかけます。砂糖が溶けるまで木のスプーンでかき混ぜ、かき混ぜるのをやめて沸騰させます。その間に、生クリーム1カップ、無塩バター大さじ2、コーシャーソルト小さじ3/4を計量します。

BACK INTO ENGLISH

Place 3/4 cup granulated sugar and 1/4 cup water in a medium-sized saucepan over medium heat. Stir with a wooden spoon until sugar dissolves, stop stirring and bring to a boil. Meanwhile, measure out 1 cup heavy cream, 2 tablespoons unsalted butter, and 3/4 teaspoon kosher salt.

INTO JAPANESE

中型の鍋に3/4カップのグラニュー糖と1/4カップの水を入れて中火にかけます。砂糖が溶けるまで木のスプーンでかき混ぜ、かき混ぜるのをやめて沸騰させます。その間に、生クリーム1カップ、無塩バター大さじ2、コーシャーソルト小さじ3/4を計量します。

BACK INTO ENGLISH

Place 3/4 cup granulated sugar and 1/4 cup water in a medium saucepan over medium heat. Stir with a wooden spoon until sugar dissolves, stop stirring and bring to a boil. Meanwhile, measure out 1 cup heavy cream, 2 tablespoons unsalted butter, and 3/4 teaspoon kosher salt.

INTO JAPANESE

中鍋に3/4カップのグラニュー糖と1/4カップの水を入れて中火にかけます。砂糖が溶けるまで木のスプーンでかき混ぜ、かき混ぜるのを止めて沸騰させます。その間に、生クリーム1カップ、無塩バター大さじ2、コーシャーソルト小さじ3/4を計量します。

BACK INTO ENGLISH

Place 3/4 cup granulated sugar and 1/4 cup water in a medium saucepan over medium heat. Stir with a wooden spoon until sugar dissolves, stop stirring and bring to a boil. Meanwhile, measure out 1 cup heavy cream, 2 tablespoons unsalted butter, and 3/4 teaspoon kosher salt.