Peanut and caramel crunch recipe

  • Serves 6
  • 15 mins to prepare and 10 mins to cook, 10 mins to cool
  • 415 calories / serving
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Remove the fine skin from the peanuts. Make small piles of peanuts on a large sheet of nonstick baking paper, spacing them well apart and then pressing down on them so that you get small circles about 2cm in diameter.

Pour the sugar into a pan, add 4 tablespoons of water and cook over a low heat until you get a golden caramel. Add the lemon juice, mix and take off the heat. Pour the hot caramel over the peanuts very carefully so that you get little round biscuits. Leave to harden and then unstick the peanut crunch from the baking parchment and serve.


Never stir the caramel as it cooks as this will introduce air.  While it is cooking, you can also brush the sides of the pan with a damp pastry brush to prevent the sugar strands from caramelising.

  • Ingredients

  • 300g peanuts
  • 200g caster sugar
  • a dash of lemon juice
  • 4tbsp water
  • Energy 1730kj 415kcal 21%
  • Fat 23g 33%
  • Saturates 4g 20%
  • Sugars 38g 42%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 41.2g Protein 12.9g Fibre 0.5g


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