Prep Time: 30 minutes
Total Time: 30 minutes
- 1 cup light corn syrup
- 1 cup heavy cream
- 1/2 cup milk
- 1.5 cups sugar
- 1/4 tsp salt
- 2 cups roasted, salted peanuts
1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the corn syrup, cream, milk, sugar, and salt in a medium saucepan over medium heat. Stir continuously until the sugar is melted and the mixture is smooth. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.
3. Insert a candy thermometer and bring the candy to a boil. Stirring occasionally, cook the caramel to 240 degrees (soft-ball stage).
4. Once the candy has reached the proper temperature, remove it from the heat and immediately stir in the peanuts. Pour the candy into the prepared pan and smooth it into an even layer.
5. Allow the mixture to set for at least 4 hours, or overnight. Once the caramel has set, cut it into small squares to serve. To store caramels, wrap them individually in waxed paper or cellophane and store in an airtight container in the refrigerator or at cool room temperature. Caramels can be kept for several weeks.