Sweet Spreads: Salted Caramel Peanut Butter

Salted Caramel Dreams_peanut butter (1)
Chloe Timms Chloe Timms chloe-timms 181113 •

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Salted Caramel Dreams is one of the most beautiful book titles we've encountered, and the recipes within are as ...salted caramel-y as you're imagining (but better!) Stock way up on butter, sugar and cream and prepare to dive into a world of slightly salty sweets. This salted caramel peanut butter is the sweet, creamy spread you'll never be able to forget. 

If there's one product that causes a bun fight on my sweet stall it's this, and I don't blame them. People tell me not to give it to them as they know it's a one-way ticket to a one-pot, one-spoon love-in. Here's the recipe, dare to make it or don't...

Natural (organic) peanut butter is prone to separation, so it might need a good stir before you start.

Reprinted with permission from Salted Caramel Dreams

Sweet Spreads: Salted Caramel Peanut Butter
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Dive into a world of slightly salty sweets. This salted caramel peanut butter is the sweet, creamy spread you'll never be able to forget.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
1
7-ounce jar
Ingredients
  • Scant 1/2 cup natural (organic) peanut butter
  • Scant 1/2 cup Classic Salted Caramel Sauce
  • 1/2 teaspoon sea salt
  • Scant 1 cup double (heavy) cream
  • 3/4 teaspoon sea salt
  • 1 cup superfine sugar
  • 3 tablespoons glucose syrup
  • 4 tablespoons water
  • Generous 1/4 cup salted butter
Directions
  1. :::sauce:::
  2. In a small saucepan, warm the cream and salt over a low heat until hot but not boiling, stirring often to avoid scorching. Alternatively, warm in the microwave in a suitable jug. Cover to keep warm while you make the caramel.
  3. Following the instructions below, make a dark wet caramel with the sugar, glucose syrup and water.
  4. Once the caramel is ready, remove from the heat and, being very careful, gradually add the warmed cream and salt. It will bubble and spit ferociously. Do not stir until the bubbles have died down.
  5. Add the butter and stir well. If you have lumps of caramel, return to a low heat and stir until the lumps have dissolved. If not using immediately, pour the sauce, or any of the variations below, into sterilised jars while still hot. The sauce will keep in the fridge for up to 2 months.
  6. :::peanut butter:::
  7. Stir together the peanut butter, salted caramel sauce and sea salt until thoroughly combined.
  8. Store in an airtight container.
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