Peanut Caramels

• 2 tablespoons unflavored vegetable oil, such as safflower oil
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 3/4 cup light corn syrup
• 1 cup heavy whipping cream
• 1 tablespoon unsalted butter, softened
• 2 teaspoons vanilla extract
• 1 1/2 cups toasted, salted peanuts
• 1 pound bittersweet chocolate, finely chopped

1. Line a baking sheet with aluminum foil, then place a 4 1/2 by 14-inch flan form in the center of the foil.
2. With a paper towel, coat the foil and the inside of the flan form with 1 tablespoon of the vegetable oil.
3. Set aside.
4. In a 3-quart heavy-bottomed saucepan over medium heat, combine the granulated sugar, brown sugar, corn syrup, cream, and butter.
5. Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes).
6. Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
7. Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 246F on the thermometer (15 to 20 minutes), stirring constantly.
8. Remove the pan from the heat, stir in the vanilla, then blend in the peanuts.
9. Pour the mixture into the prepared flan form and spread it out rapidly with a wooden spoon.
10. Let the caramel cool completely at room temperature (2 to 3 hours).
11. With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chef s knife.
12. With the knife, loosen and remove the flan form; invert the caramel onto the cutting board, and peel the foil off the caramel.
13. Cut the caramel into twenty-eight 1/2-inch-wide strips, then cut each strip into four pieces.
14. Line 2 baking sheets with parchment or waxed paper.
15. Melt and temper the chocolate (see pages 2530).
16. Dip a piece of the peanut caramel into the chocolate, coating it completely.
17. With a fork or dipper, remove the caramel from the chocolate, carefully shake off the excess chocolate, and turn the piece out onto the paper.
18. Repeat with the remaining pieces.
19. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
20. When the candies are set, place them in paper candy cups.
21. In a tightly covered container wrapped in several layers of aluminum foil, the caramels will keep for 1 month in the refrigerator or 2 months in the freezer.
22. They are best eaten at room temperature.
23. Substitute any nuts for the peanuts.
24. Substitute milk chocolate for the bittersweet chocolate.

vegetable oil, granulated sugar, brown sugar, light corn syrup, heavy whipping cream, unsalted butter, vanilla, peanuts, bittersweet chocolate

Taken from www.epicurious.com/recipes/food/views/peanut-caramels-393480 (may not work)