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Nutrition: Per serving

  • kcal96
  • fat4g
  • saturates1g
  • carbs14g
  • sugars14g
  • fibre1g
  • protein2g
  • salt0.4g
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Method

  • step 1

    Line a baking tray with baking parchment. Melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised – it should be a dark amber colour. Don’t stir, as this causes the sugar to crystallise – instead, tilt the pan slowly so the sugar melts evenly.

  • step 2

    Add the peanuts, stir with a wooden spoon, then quickly and carefully tip onto the prepared tray. Immediately sprinkle over the sea salt flakes and leave to cool until set. Will keep for several weeks in an airtight container.

Recipe tip

This can easily be halved or doubled, depending on whether you’re using it to top a dessert or giving it as a gift. Wrap in baking parchment and tie with a bow or pack in clear biodegradable gift bags tied with string.

Recipe from Good Food magazine, Homemade Christmas 2021

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.5 out of 5.7 ratings

TaniaDS

Very easy, used toasted macadamia instead. Worked beautifully.

shropshireteacher

question

Can I use salted peanuts & omit the sea salt at the end?

sophie1marshall

Okay, so I registered just so I could say that 4-5 minutes of caster sugar in a pan on medium heat does not become the caramel the recipe says! Who wrote this! My caster sugar in the pan (a professional sweet making pan) still looked like caster sugar on the ‘medium’ heat after 10 minutes! I’m…

scottbarry43eQOipbln

Mine took the same time as is in the recipe

20comradbird

It was bussin

ggggddd3847CRKTaqf

Tis bussing indeed

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