Salted Peanut Caramels

1. 1

   Grease an 8x5 inch loaf pan and line base and long sides with baking paper, extending paper 2 inches over sides.

2. 2

   Combine sugar, cream, glucose, honey and cream of tartar in a medium saucepan. Stir over high heat, without boiling, until sugar has dissolved. Bring to a boil. Boil, without stirring, until mixture reaches 262u00b0F on a sugar thermometer. Add nuts to saucepan; do not stir.

3. 3

   Carefully pour caramel mixture into prepared pan and sprinkle with salt. Let stand at room temperature until set.

4. 4

   Use a hot, oiled, sharp knife to cut caramel into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.