Recipe

Salted peanut caramels

Salted caramel took the world by storm a few years ago, and as a go-to sweet treat, it's not going anywhere anytime soon. These salted peanut caramels are perfectly sticky, chewy, nutty and salty.

Jun 30, 2011 2:00pm
  • 30 mins cooking
  • Makes 40 Item
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Ingredients

Salted peanut caramels
  • 1 1/2 cup (330g) caster (superfine) sugar
  • 1 1/4 cup (310ml) thickened (heavy)cream
  • 1/4 cup (90g) glucose syrup
  • 2 tablespoon golden syrup
  • 1/4 teaspoon cream of tartar
  • 150 gram (4½ ounces) roasted salted peanuts, chopped coarsely
  • 1 teaspoon sea salt flakes

Method

Salted peanut caramels
  • 1
    Grease 14cm x 21cm (5½-inch x 8½-inch) loaf pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
  • 2
    Stir sugar, cream, glucose, golden syrup and cream of tartar in medium saucepan, over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until mixture reaches 128°C/262°F on a candy thermometer. Add nuts to caramel; do not stir.
  • 3
    Pour caramel mixture into pan; sprinkle with salt. Stand at room temperature until set.
  • 4
    Use a hot oiled sharp knife to cut caramel into squares.

Notes

You can use just one 300ml carton of cream for this recipe. Store caramels between layers of baking paper in an airtight container, in a cool dry place, for up to 1 week. Bring the caramel mixture to the boil, uncovered, without stirring, until it reaches 128°C/262°F on a candy thermometer. Pour the caramel and nut mixture into the greased and baking-paper-lined pan. Stand at room temperature until set. Use a hot, oiled knife to cut the caramel into pieces.

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