This peanut caramel sauce will not last very long in your house. It's absolutely wonderful on ice cream, apple slices, cookies, and tarts. I'm sure you can think of lots of other reasons to make this caramel sauce. I used some as a filling for peanut butter thumbprint cookies.
It lasts for several weeks in the refrigerator..... if you can resist it for that long.
Salted Peanut Caramel Sauce
1 C heavy whipping cream
1/4 C water
1 C granulated sugar
1 T light corn syrup
1/8 tsp salt
3/4 C (4 ounces) finely chopped roasted salted peanuts
- Heat the whipping cream in a glass measuring cup in the microwave, until just hot. Set it next to the stove top.
- Add the rest of the ingredients to a medium sauce pan (at least 2 1/2 quarts), and bring to a boil over medium, stirring occasionally with a heat proof spatula, until the sugar dissolves.
- Turn the burner to high and boil the sugar mixture until it turns a golden brown. While it is boiling, swirl the pan occasionally. The minute the mixture reaches the right color, turn off the heat.
- Slowly pour the cream into the sugar mixture, whisking constantly. The mixture will bubble up quite a bit. Continue to whisk until the cream is thoroughly incorporated.
- Pour the mixture into a heat proof bowl to cool.
- Add the peanuts when the caramel is just warm.
- Place into a jar and refrigerate.
I found this recipe in the book The Art & Soul of Bakingby Cindy Mushet and Sur la Table. I've had this book for about five years, and have been so happy with the lessons and recipes included in the book.