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Ingredients
Equipment images are illustrative. Exact products may vary.
Instructions
- Line a heatproof tray with a silicone baking mat. Have the peanuts, butter and a heat-resistant spoon ready before starting.
- Put sugar and water in a heavy saucepan. Heat until dissolved, then cook the syrup to 115°C / 239°F, checking with a candy thermometer.
- Add peanuts and stir continuously over medium to medium-low heat. The sugar will turn grainy; keep stirring until it melts again and the peanuts are coated in golden caramel. Lower the heat if any patches darken too quickly.
- Remove from the heat and carefully stir in the butter. Spread on the prepared mat with the spoon or a spatula. Do not touch the hot caramel.
- Cool completely before breaking the nuts apart. Store only after the coating is fully cool and dry.
Notes
One batch uses about 188 g peanuts.
Use a candy thermometer for the syrup stage and utensils for spreading the hot coating.
