The Story
Halen Môn salted caramel spread is excellent drizzled over creamy gelato, golden crêpes and baked cheesecakes. The rich spread has a sprinkling of Halen Môn’s signature Anglesey sea salt, which pairs beautifully with the sweet caramel.
This versatile spread can be used in a variety of bakes, or simply enjoyed straight from the jar. Use it when making banoffee pie, drizzle over babka bread, or warm gently so that the spread loosens a little, and spoon over crumbles and ice cream. You could even try adding it to a glaze for pork or baked ham.
About Halen Môn
Husband and wife David and Alison Lea-Wilson started Halen Môn in 1997 after over a decade spent running a wholesale fish and game business. Halen Môn began in the family kitchen, when a saucepan of seawater was left to boil. When they noticed salt crystals forming, they knew they were onto something special.
Based in Anglesey, they use pure charcoal-filtered seawater drawn from the Menai Strait, naturally filtered through a mussel bed and sandtank. The sea salt crystals form in shallow crystallisation tanks, and once formed, are harvested by hand.
The salt is used in Michelin-starred restaurants including The Fat Duck and was served at the London 2012 Olympics.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Butter (milk), sugar syrup, cream (milk), water, Halen Môn Anglesey sea salt PDO (2%), caramel extract (0.5%)
Allergy advice: For allergens, see ingredients listed in bold.
Storage: After opening, keep in the fridge and use within one week. Sauce may separate. This is normal. Just give it a stir.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Halen Môn salted caramel spread is excellent drizzled over creamy gelato, golden crêpes and baked cheesecakes. The rich spread has a sprinkling of Halen Môn’s signature Anglesey sea salt, which pairs beautifully with the sweet caramel.
This versatile spread can be used in a variety of bakes, or simply enjoyed straight from the jar. Use it when making banoffee pie, drizzle over babka bread, or warm gently so that the spread loosens a little, and spoon over crumbles and ice cream. You could even try adding it to a glaze for pork or baked ham.
About Halen Môn
Husband and wife David and Alison Lea-Wilson started Halen Môn in 1997 after over a decade spent running a wholesale fish and game business. Halen Môn began in the family kitchen, when a saucepan of seawater was left to boil. When they noticed salt crystals forming, they knew they were onto something special.
Based in Anglesey, they use pure charcoal-filtered seawater drawn from the Menai Strait, naturally filtered through a mussel bed and sandtank. The sea salt crystals form in shallow crystallisation tanks, and once formed, are harvested by hand.
The salt is used in Michelin-starred restaurants including The Fat Duck and was served at the London 2012 Olympics.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Butter (milk), sugar syrup, cream (milk), water, Halen Môn Anglesey sea salt PDO (2%), caramel extract (0.5%)
Allergy advice: For allergens, see ingredients listed in bold.
Storage: After opening, keep in the fridge and use within one week. Sauce may separate. This is normal. Just give it a stir.
