Salted Peanut Caramel Squares
After you make these - lock the pan away so you don't eat them all in one sitting... they are that good.
Ingredients
| Pretzel crumbs | 1 Cup (16 tbs) | |
| Granulated sugar | 1/2 Cup (8 tbs) | |
| Butter | 1/2 Cup (8 tbs) , melted | |
| Roasted salted peanuts | 1/2 Cup (8 tbs) | |
| For caramel | ||
| Packed brown sugar | 1 Cup (16 tbs) | |
| Butter | 1 Cup (16 tbs) | |
| Corn syrup | 3/4 Cup (12 tbs) | |
| Granulated sugar | 1/4 Cup (4 tbs) | |
| Whipping cream | 1/4 Cup (4 tbs) ((35%)) | |
| Vanilla | 2 Teaspoon | |
| Roasted salted peanuts | 1 Cup (16 tbs) |
Directions
GETTING READY
1. For base, in a bowl, add pretzel crumbs, sugar, and butter. Mix to incorporate.
2. Line 8x8-inch baking pan with parchment paper. Transfer mixture into it and press well.
3. Preheat oven to 350 degree F or 180 degree C.
MAKING
4. Place pan in oven, and bake for 10-12 minutes or until just beginning to brown.
5. Remove pan from oven, and sprinkle peanuts on top. Allow it to cool on wire rack.
6. Meanwhile, for caramel, in a saucepan, combine brown sugar, butter, corn syrup, sugar, and cream.
7. Place the pan over high heat, stir constantly, and boil for 10 minutes or until the mixture reaches 245 degree F when measured with candy thermometer.
8. Remove pan from heat, and add vanilla. Mix well.
9. Pour caramel over crust.
10.Sprinkle peanuts and let it cool for 20 minutes.
11.Refrigerate for about 2 hours.
SERVING
12.Cut into squares and serve chilled.
Recipe Summary
Nutrition Facts
Serving size
Calories 1128Calories from Fat 612
% Daily Value*
Total Fat 71 g109.2%
Saturated Fat 34 g170%
Trans Fat 0 g
Cholesterol
Sodium 505 mg21.04%
Total Carbohydrates 122 g40.7%
Dietary Fiber 4 g16%
Sugars 76 g
Protein 10 g20%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
