Peanut Caramels

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 07/12/21
Peanut Caramels

The Spruce / Elizabeth LaBau

Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Servings: 16 servings
Nutrition Facts (per serving)
294 Calories
15g Fat
40g Carbs
5g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 294
% Daily Value*
Total Fat 15g 19%
Saturated Fat 5g 25%
Cholesterol 17mg 6%
Sodium 129mg 6%
Total Carbohydrate 40g 14%
Dietary Fiber 2g 5%
Total Sugars 37g
Protein 5g
Vitamin C 0mg 1%
Calcium 33mg 3%
Iron 0mg 2%
Potassium 141mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This peanut caramel recipe features a sweet, chewy caramel packed with salty, crunchy peanuts. These are great on their own, but our favorite way to enjoy them is to dip them in chocolate and sprinkle a bit of salt on top. They taste just like candy bars that way!

Ingredients

  • 1 cup light corn syrup

  • 1 cup heavy cream

  • 1/2 cup milk

  • 1 1/2 cups sugar

  • 1/4 teaspoon salt

  • 2 cups peanuts, roasted and salted

Steps to Make It

  1. Gather the ingredients.

  2. Prepare a 9-by-9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  3. Combine the corn syrup, cream, milk, sugar, and salt in a medium saucepan over medium heat. Stir continuously until the sugar is melted and the mixture is smooth. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

  4. Insert a candy thermometer and bring the candy to a boil. Stirring occasionally, cook the caramel to 240 F (soft-ball stage).

  5. Once the candy has reached the proper temperature, remove it from the heat and immediately stir in the peanuts.

  6. Pour the candy into the prepared pan and smooth it into an even layer.

  7. Allow the mixture to set for at least 4 hours, or overnight.

  8. Once the caramel has set, cut it into small squares to serve.

Tips

  • To store caramels, wrap them individually in waxed paper or cellophane and store in an airtight container in the refrigerator or at cool room temperature.
  • Caramels can be kept for several weeks.