1. Have a parchment covered cookie sheet standing at the ready. You will need this when the caramel is finished.
2. Use the smallest sauce pot you have to make the caramel. Put the water, sugar, and salt into a pot and set it over medium heat.
3. Stir only occasionally to help the sugar dissolve; once the mixture begins to simmer, stop stirring. Let the mixture cook, undisturbed, until it begins to take on a rich, amber color. If you notice any dark spots forming, or one side of the pan coloring faster than the other, give it a gentle stir.
4. When the mixture has turned a nice amber color, shut off the heat and transfer the pot to a cooling rack or a pot holder.
5. Please use caution when drizzling the caramel, it is much hotter than it looks! Use a metal or wooden spoon to scoop out a little caramel. Hold the spoon over the parchment lined cookie sheet and allow the caramel to drizzle down to the paper. Drizzle the caramel into a pattern, whatever size and shape you like. You may need to experiment with the first few to get the hang of drizzling.
6. Allow the caramel designs to cool thoroughly before using or storing. To use, simply peel the parchment away from the caramel and garnish any dessert that needs a hint of caramel and a pleasant crunch.
7. To store, cut the parchment into pieces with the caramel still attached and store, stacked, in an airtight container. The caramel will keep indefinitely.

Raspberry Truffle Dust

1. Put all of the ingredients together in a food processor and blitz until fine.
2. Use to garnish plates or to sprinkle over ice cream, custard, or just about anything.