Not only are these chewy caramels with salted peanuts a delectable treat for the Christmas table, they’re also the ultimate little gift, wrapped up for a loved one.
3 cups (420g) salted peanuts
1.1kg white (granulated) sugar
1.125L single (pouring) cream
1 cup (350g) golden syrup
100g unsalted butter, chopped
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 five minutes.
Pro tip: Store caramels, wrapped in paper, in the refrigerator for up to two weeks.
Recipe from Christmas Feasts and Treats by Donna Hay, published by Fourth Estate.