Peanut Caramel

1. 1

   Line a baking sheet with a Silpat.

2. 2

   Put the honey and salt in a saucepan over medium heat.

3. 3

   Cook, swirling the pan, until the honey caramelizes and turns dark amber.

4. 4

   Stir in the butter.

5. 5

   Add the cream and cook, stirring, until smooth.

6. 6

   Stir in the nuts.

7. 7

   If the caramel is very thicktoo thick to stirthin it with a little milk.

8. 8

   Scrape out onto the Silpat and use two forks to break the caramel up into small pieces while its still warm.

9. 9

   Let cool completely.

10. 10

    Store in an airtight container for up to 1 week.

No additional tips available.