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Dessert
Recipe

Chewy Peanut Caramel

The whimsical and theatrical desserts at Melbourne's Om Nom from Executive Pastry Chef Jo Ward are decadently delicious intricate works of art designed to engage more than just one sense.

Chewy Peanut Caramel

  • Serves
  • Cooks in 30 minutes

Ingredients

200 ml cream

80 gr glucose

150 gr castor sugar

50 gr butter

200 gr roasted peanutsĀ 

1/4 tsp sea salt

Method

 

Combine cream and glucose in a pot and boil. Allow to scald and set aside. Put a medium sized heavy based pot on stove and allow to get hot.

To test the pot to know when its ready sprinkle a small amount of sugar and and when you see the sugar start to dissolve that’s when you gradually rain in the sugar and shake the pot to caramelise the sugar evenly.

Continue this gradual process until all sugar has a dark brown caramelisation. It is important to take the sugar far enough or the caramel will be too sweet. When the caramel is at this point, deglaze the pan with the hot cream and slowly incorporate.

Finally add the roasted peanuts and sea salt then stir in butter. Allow mixture to cool and store in airtight jars.

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