Pretzel Peanut Caramel Squares Glen And Friends Cooking


Ingredients
250 mL (1 cup) pretzel crumbs
125 mL (½ cup) granulated sugar
125 mL (½ cup) butter, melted
125 mL (½ cup) roasted salted peanuts
Caramel:
250 mL (1 cup) packed brown sugar
250 mL (1 cup) butter
175 mL (¾ cup) corn syrup
60 mL (¼ cup) granulated sugar
60 mL (¼ cup) whipping cream, (35%)
10 mL (2 tsp) vanilla
250 mL (1 cup) roasted salted peanuts


Method:
Preheat oven to: 180ºC (350ºF)
In bowl, combine pretzel crumbs with sugar; mix in butter until combined.
Press into parchment paperlined 8"x8" (2 L) cake pan.
Bake in oven until just beginning to brown, 10 to 12 minutes.
Sprinkle with peanuts.
Let cool on rack.

Caramel: Meanwhile, in saucepan, bring brown sugar, butter, corn syrup, sugar and cream to boil over high heat; boil, stirring constantly, until candy thermometer registers 245°F (118°C), about 10 minutes. Remove from heat.
Stir in vanilla.
Pour caramel over crust.
Sprinkle with peanuts.
Let cool for 20 minutes.
Refrigerate about 2 hours.
Cut into squares.


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