How to make Donna Hay’s chewy caramels with salted peanuts

Step away from the Quality Street and make these chewy little caramels instead.

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Nutrition Facts

Chewy caramels with salted peanuts

Amount Per Serving

Calories 238 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 6g38%

Cholesterol 29mg10%

Sodium 46mg2%

Potassium 90mg3%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 27g30%

Protein 3g6%

Vitamin A 278IU6%

Vitamin C 1mg1%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Chewy caramels with salted peanuts

A perfect homemade Christmas gift

Cook Time25 minutes mins

Cooling Time4 hours hrs 5 minutes mins

Course: Dessert, Snack

Cuisine: British

Servings: 50

Calories: 238kcal

Author: Donna Hay

Equipment

• 20cm x 30cm slice tin
• Large saucepan
• Sugar (candy) thermometer
• Board
• Large sharp knife

Ingredients

• 3 cups salted peanuts (420g)
• 1.1 kg white sugar (granulated)
• 1.125 l single cream (pouring)
• 1 cup golden syrup (350g)
• 100 g unsalted butter chopped

Method

• Line a 20cm x 30cm slice tin with non-stick baking paper. Sprinkle the base with half the peanuts and set aside.
• Place the sugar, cream, golden syrup and butter in a large saucepan over high heat and stir with a metal spoon until the butter and sugar have melted. Reduce the heat to medium and cook, stirring, for 20–25 minutes or until the temperature reaches 122°C (251°F) on a sugar (candy) thermometer. Working quickly, pour the caramel into the tin and carefully sprinkle with the remaining 1½ cups (210g) of peanuts. Allow to cool completely at room temperature for 3–4 hours. Refrigerate for 25–30 minutes or until firm.
• Turn the caramel out onto a board and, using a large sharp knife, cut into pieces+. Wrap each caramel in brown wax paper, twisting the ends to seal. Keep refrigerated and bring to room temperature to serve.

  + If the caramel becomes too soft to cut, simply return it to the refrigerator for 5 minutes.

Notes

TIP: Store caramels, wrapped in paper, in the refrigerator for up to two weeks

Nutrition

Calories: 238kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 46mg | Potassium: 90mg | Fiber: 1g | Sugar: 27g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

Christmas Feasts And Treats by Donna Hay, photography by Chris Court, William Meppem and Hugh Stewart, is published by Fourth Estate.

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