Salted Peanut Caramel

That oozing, creamy, dark salted peanut caramel taste balances out the sundae with its saltiness, making every mouthful a mellow and flavorful treasure.
Salted peanut caramel in a bowl of ice cream.

When you eat something and the taste of it stays in your memory for 2 days straight, you know you want to share that experience with the world. This is what happened with a gorgeous sundae that was enjoyed this weekend. There was beautiful glass filled with a divine coffee ice cream, another scoop of Vanilla ice cream, slices of bananas, whipped cream, candied walnuts, and the best thing about this glassful of creamy deliciousness, the salted peanut caramel running through it and poured over it.

That oozing, creamy, dark caramel taste balances out the sundae with its saltiness, making every mouthful a mellow and flavorful treasure.

That salted caramel needed to be recreated and here’s the perfect recipe for it. Make some, use some straight away over a fanciful ice cream creation or pour some over a scoop of plain vanilla ice cream and experience pure pleasure.

Salted Peanut Caramel

Ingredients

450 g (2 cups) granulated Sugar
170 g Butter, chopped
250 ml (1 cup) Cream
1/2 tbs Salt 100g Salted Peanuts, coarsely chopped

Directions

Using a very large and heavy bottomed sauce pan, add the sugar evenly. Heat over a medium-high heat. Whisk until all the sugar melts. The sugar then has to cook until it reaches a deep reddish-brown color and starts to smell nice and toasted. While cooking, keep shaking the pan swirling the caramel around. It’s very easy to burn caramel so watch over it closely when it starts turning dark.

Add the butter and look out. The sugar and butter will boil up quite furiously. Whisk until the butter is melted. Remove the pan from the heat and slowly pour the cream into the caramel while whisking and look out for some serious bubbling again. Keep whisking until you have a smooth sauce. Whisk in the salt and add the peanuts. You can use the sauce warm or let it cool and store it in a jar in the fridge for up to two weeks.

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