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

Chewy caramels with salted peanuts from Christmas Feasts and Treats by Donna Hay, published by Fourth Estate, £20 (Chris Court/PA)
Chewy caramels with salted peanuts from Christmas Feasts and Treats by Donna Hay, published by Fourth Estate. (Chris Court/PA)
Chewy caramels with salted peanuts from Christmas Feasts and Treats by Donna Hay, published by Fourth Estate, £20 (Chris Court/PA)
Print Recipe
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 mins
Cooling Time4 hrs 5 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.

You may also be interested in…

Wise Living Magazine may receive a small commission to help support the running of this site from purchases made from links on this page, or some links may have been sponsored to be included in the article. Affiliate or sponsored links do not influence our editorial or articles published by Wise Living.

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.