Chewy caramels with salted peanuts

Nutrition Facts

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.

A perfect homemade Christmas gift

Cook Time25

Cooling Time4 5

Course: Dessert, Snack

Cuisine: British

Servings:

Calories: 238kcal

Author: Donna Hay

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.

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