Peanut Caramel

• 2/3 cup (200g) honey
• 1/4 teaspoon (1g) coarse salt
• 2 2/3 tablespoons (37g) unsalted butter
• 1/2 cup (120g) heavy cream
• 5 1/4 ounces (150g) unsalted peanuts, chopped and toasted
• 5 1/4 ounces (150g) hazelnuts, chopped and toasted
• Milk, if needed

1. Line a baking sheet with a Silpat.
2. Put the honey and salt in a saucepan over medium heat.
3. Cook, swirling the pan, until the honey caramelizes and turns dark amber.
4. Stir in the butter.
5. Add the cream and cook, stirring, until smooth.
6. Stir in the nuts.
7. If the caramel is very thicktoo thick to stirthin it with a little milk.
8. Scrape out onto the Silpat and use two forks to break the caramel up into small pieces while its still warm.
9. Let cool completely.
10. Store in an airtight container for up to 1 week.

honey, salt, butter, heavy cream, peanuts, hazelnuts, milk

Taken from www.epicurious.com/recipes/food/views/peanut-caramel-376862 (may not work)