Friday, April 23, 2010

Caramel Peanut Blondies

Since I posted the recipe for the Blondie Brownie two days ago I thought that I would give you another way to take that base and create another new flavor.    This brownie is rich, gooey and has a bit of saltiness from the peanuts,  a decadent combination.  The first thing to do is to make the caramel sauce.

Caramel Sauce for Blondies

1 1/2  cup sugar
1/3 cup of water
1 1/4 cups of heavy cream
1/2 teaspoon pure vanilla extract

Mix the sugar and the water in a medium heavy saucepan.  Cook over low heat for 5 to 10 minutes, until the sugar dissolves without stirring.  Increase the heat to medium and boil uncovered until the sugar turns a medium brown (350 degrees on a candy thermometer) gently swirling the mixture in the pan.  This will take around 5-7 minutes.  At this point the mixture will be extremely hot.  Watch very carefully as the mixture can turn from cooked to burnt in a New York moment!.  When it is ready turn off the heat and standing at arms length from the pan slowly add the cream and the vanilla.  The cream will bubble up in the pan and for a moment change color to a light brown.  When the bubbling starts the caramel will solidify.

Simmer the caramel over low heat, stirring constantly, until the caramel dissolves into a smooth and velvety liquid.  This should take around two minutes.  Allow to cool for at least 4 hours.  Do not refrigerate.

Make the Blondie Recipe  and put into prepared pan.  Cook the brownie for 15 minutes.  At this time removed the brownie from the oven and top with a nice layer of your homemade caramel sauce and top that with enough peanuts* to cover. (approx. 2 cups)  Continuing cooking the brownies for another 15-17 minutes.  * I use salted peanuts

Remove from the oven and place on rack to cool for at least one hour.  Cut into squares and serve.

NoteL  If you are not a fan of peanuts you can substitute walnuts.

1 comment:

  1. love this salty sweet combination! can't wait to try these... in moderation of course lol