Salted Peanut Caramel Squares Recipe
- 12 years ago
Ingredients
1 cup (250 mL) pretzel crumbs
½ cup (125 mL) granulated sugar
½ cup (125 mL) butter, melted
½ cup (125 mL) roasted salted peanuts
Caramel:
1 cup (250 mL) packed brown sugar
1 cup (250 mL) butter
¾ cup (175 mL) corn syrup
¼ cup (60 mL) granulated sugar
¼ cup (60 mL) whipping cream, (35%)
2 tsp (10 mL) vanilla
1 cup (250 mL) roasted salted peanuts
Preparation
In bowl, combine pretzel crumbs with sugar; mix in butter until combined. Press into parchment paper–lined 8"x8" (2 L) cake pan. Bake in a 350ºF (180ºC) oven until just beginning to brown, 10 to 12 minutes. Sprinkle with peanuts. Let cool on rack.
Caramel: Meanwhile, in saucepan, bring brown sugar, butter, corn syrup, sugar and cream to boil over high heat; boil, stirring constantly, until candy thermometer registers 245°F (118°C), about 10 minutes. Remove from heat. Stir in vanilla.
Pour caramel over crust. Sprinkle with peanuts. Let cool for 20 minutes. Refrigerate about 2 hours. Cut into squares.
1 cup (250 mL) pretzel crumbs
½ cup (125 mL) granulated sugar
½ cup (125 mL) butter, melted
½ cup (125 mL) roasted salted peanuts
Caramel:
1 cup (250 mL) packed brown sugar
1 cup (250 mL) butter
¾ cup (175 mL) corn syrup
¼ cup (60 mL) granulated sugar
¼ cup (60 mL) whipping cream, (35%)
2 tsp (10 mL) vanilla
1 cup (250 mL) roasted salted peanuts
Preparation
In bowl, combine pretzel crumbs with sugar; mix in butter until combined. Press into parchment paper–lined 8"x8" (2 L) cake pan. Bake in a 350ºF (180ºC) oven until just beginning to brown, 10 to 12 minutes. Sprinkle with peanuts. Let cool on rack.
Caramel: Meanwhile, in saucepan, bring brown sugar, butter, corn syrup, sugar and cream to boil over high heat; boil, stirring constantly, until candy thermometer registers 245°F (118°C), about 10 minutes. Remove from heat. Stir in vanilla.
Pour caramel over crust. Sprinkle with peanuts. Let cool for 20 minutes. Refrigerate about 2 hours. Cut into squares.