Peanut Caramel

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 143 g / 5.05 oz sugar
  • 43 g / 1.52 oz water
  • 143 g / 5.05 oz heavy cream
  • 214 g / 7.55 oz peanuts, lightly toasted and ground


  1. Cook the sugar and water in a small pot over high heat until it becomes a medium-dark caramel, and reaches 178°C / 355°F. In the meantime, bring the cream to a simmer.
  2. Once the caramel has reached the desired temperature, slowly whisk in the cream. Stir in the peanuts and continue to cook for a few more minutes.
  3. Transfer to a stainless steel bowl and reserve at room temperature.