Peanut Caramel Aztec

Sea Salt Caramel

Bring the cream to the boil with the vanilla pod, seeds and salt. Make a direct caramel, gradually adding the sugar in 6 stages until a clear caramel brown, then add the glucose and the butter, stir until emulsified. Add the cream in three stages stirring well each time. Bring back to the boil and reduce by half. Pass through a fine chinois