Salted Peanut Caramel Squares | Glen And Friends Cooking

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After you make these - lock the pan away so you don't eat them all in one sitting... they are that good.

Ingredients
1 cup (250 mL) pretzel crumbs
½ cup (125 mL) granulated sugar
½ cup (125 mL) butter, melted
½ cup (125 mL) roasted salted peanuts
Caramel:
1 cup (250 mL) packed brown sugar
1 cup (250 mL) butter
¾ cup (175 mL) corn syrup
¼ cup (60 mL) granulated sugar
¼ cup (60 mL) whipping cream, (35%)
2 tsp (10 mL) vanilla
1 cup (250 mL) roasted salted peanuts


Method:
Preheat oven to: 350ºF (180ºC)
In bowl, combine pretzel crumbs with sugar; mix in butter until combined.
Press into parchment paper--lined 8"x8" (2 L) cake pan.
Bake in oven until just beginning to brown, 10 to 12 minutes.
Sprinkle with peanuts.
Let cool on rack.

Caramel: Meanwhile, in saucepan, bring brown sugar, butter, corn syrup, sugar and cream to boil over high heat; boil, stirring constantly, until candy thermometer registers 245°F (118°C), about 10 minutes. Remove from heat.
Stir in vanilla.
Pour caramel over crust.
Sprinkle with peanuts.
Let cool for 20 minutes.
Refrigerate about 2 hours.
Cut into squares.

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