Caramels with Salted Peanuts Recipe

1. Line a 23 cm x 23 cm (9 inch x 9 inch) tin with non-stick baking paper. Sprinkle the base with half the peanuts and set aside.
2. Place the sugar, cream, golden syrup, and butter in a large saucepan over high heat and stir with a metal spoon until the butter and sugar have melted. Reduce the heat to medium and cook, stirring, for 35-40 minutes or until the temperature reaches 122ºC (251ºF).
3. Working quickly, pour the caramel into the tin and carefully sprinkle with the remaining peanuts and fleur de set. Allow to cool completely at room temperature for 4 hours. Refrigerate for 25-30 minutes or until firm.
4. Turn the caramels out onto a board and, using a large sharp knife, cut into pieces, we like cut it in 3.5 cm (1.4 inch) squares. If the caramel becomes too soft to cut, simply return it to the refrigerator for 5 minutes.
5. Wrap each caramel in brown wax paper, twisting the ends to seal. Keep refrigerated and bring to room temperature to serve.

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