Salted Peanut Caramel
The bottom layer of peanut butter dream bars, this caramel is filled with salted roasted peanuts.
Equipment
- thick bottomed heavy duty pot see link above for recommended pot
- high heat spatula or wooden spoon
Ingredients
- 680 grams Evaporated Milk 2 , 12 ounce cans
- 280 grams heavy cream
- 200 grams unsalted butter
- 680 grams sugar
- 570 grams standard corn syrup
- 2 grams salt
- 300 grams cocktail peanuts
Instructions
- Line your 12 x 17 " sheet pan with parchment paper, leaving 3" of overhang on each of the short sides. Set aside.
- In your heavy duty, thick bottomed pot, combine all ingredients except for cocktail peanuts.
- Over medium heat, stirring constantly, heat until butter has melted and sugar has dissolved. Continue heating and stirring over medium heat until liquid comes to a boil.
- Increase heat to medium high. Continue stirring the whole time. Do not stop stirring. It does not need to be vigorous, just constant.
- Cook until final temperature reaches 240F. Between 220F and 230F, you're going to wonder if the thermometer is broken. It isn't. Keep going. Be careful from 230F- 240F, this is where the temperature increases QUICKLY and you don't want to overshoot. Turn off heat. Pour caramel into prepared baking sheet.
- Cool uncovered for 30 minutes. Cover with an additional sheet of parchment so no caramel is showing. Allow caramel to set up for a minimum of 4 hours before layering it with nougat.
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