These sweet-and-salty morsels are the perfect garnish for Brownie Sundae Ice Cream Cake.
- Total Time:
- Yield: Makes about 2 cups
Source: Martha Stewart Living, June 2015
- 1/2 cup sugar
- 1 1/4 cups salted roasted peanuts
- 1/2 teaspoon coarse salt
Bring sugar and 2 tablespoons water to a boil in a medium saucepan, stirring until sugar is dissolved. Continue to cook until a thermometer inserted in mixture registers 235 degrees.
Add peanuts and stir until sugar begins to crystallize and form a sandy coating, about 1 minute. Stir in salt and cook, stirring, until nuts darken slightly, about 3 minutes more. Pour onto a parchment-lined baking sheet and let cool completely before serving or storing at room temperature up to 1 week.