Salted Caramel Peanut Sauce

20.2.15


Feeling a bit meh today, Henry has just been up from Wellington for two nights and it was so lovely to have him home, but as is the way of things, he has once again flown the nest and is now back and preparing for university to start on Monday. Last night we dropped him at the airport armed with two daisy plants grown from cuttings in our garden here. I love that he has taken them to plant at his flat as it is a daisy that I have taken with me (via cuttings) from our last three houses, since he was born almost 20 years ago. Nice. Anyway, enough about daisies - finally a recipe that suits the balmy south and the arctic north at the same time!!! Today may I present  a salted caramel peanut sauce that is super easy to make, bloody delicious, and perfect slathered either hot or cold over vanilla ice cream. For grown-ups, feel free to add a a glug of bourbon to the sauce, and for the chillies (kids), omit the bourbon and add sliced banana to the ice cream for a caramel, peanut sundae...hmm might actually be quite nice for the adults too! This is another of my recipes developed and photographed for the good folk at Fairfax, and one which I will be making over and over.

PS - if you don't like peanuts, just leave them out!!! :)




 1 1/2 cups caster sugar
4 tbsp water
300ml cream
2 tablespoons butter
1/3 cup roasted peanuts, chopped
¼ teaspoon salt
Heat caster sugar and water together in a large, clean, heavy based pan over a medium/high heat until the mixture has crystallized, then turned a light golden amber colour – this will take around 3-6 minutes depending on how high the heat is. While it is cooking microwave cream for about 1 minute or so until hot. As soon as the sugar is light golden take it off the heat and immediately whisk in cream, about 1/4 cup at a time - it will froth up madly, but just whisk hard and keep adding in small amounts until it is all incorporated. Add butter, salt and nuts and whisk to combine. Cool a little before pouring into a sealable container and storing in the fridge. Sauce can be served on vanilla ice cream either cold or gently reheated in the microwave.

11 comments :

  1. Wow this sounds awesome your photos are beautiful too, love how the caramel sauce and ice cream swirl together.

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    1. Thanks so much Rebecca - they got very swirly very quickly, it was such a hot day! :)

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  2. Replies
    1. Haha - Katrina, I know the feeling - me too! :)

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  3. Looks so delicious! Beautiful photos! Regards! :-)

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  4. I am over the moon that you can make something so delicious so easily. I have a big batch in the fridge ready to whip out over the long weekend. Sarah, your recipes are making up 90% of my cooking repetoire at the moment! Thank you. :-)

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  5. Oh and forgot to say that the sauce is so so yum!

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    1. Yay Rebecca, thank you so much - having a meh morning, but that made it better, so glad you're enjoying the recipes! :)

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