- 1 cup heavy cream
- 1/2 cup water
- 1 cup granulated sugar
- 1 tablespoon light corn syrup
- 1/8 teaspoon coarse salt
- 3/4 cup finely chopped roasted salted peanuts
Warm the cream in a saucepan or microwave, and set it aside. Cook the water, 1 cup sugar, corn syrup, and salt to a caramel, gently swirling the pan only if necessary (to ensure it melt and cooks evenly) until it turns a nice golden brown. (How to make the perfect caramel – David Lebovitz)
Remove from heat and immediately whisk in the hot cream in a slow, steady stream.
Cool until warm and pourable, then add the chopped peanuts. Store in a tightly lidded mason jar.