Directions:
- Make the caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until amber caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to stir in the butter. Slowly stir in the cream (it will bubble up and may splatter). Let cool slightly to thicken.
- Pour the caramel onto a well-buttered sheet pan and let cool to set up, approximately 2 hours. Cut walnut size squares of it and roll it in your hands into a ball then shove a sucker stick in the center and roll it in chopped peanuts. Place them on a plate covered with peanuts and chill 30 minutes to make them set up more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.94 Kcal (875 kJ) | ||
| Calories from fat | 96.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.69g | 16% | |
|---|---|---|---|
| Cholesterol | 14.48mg | 5% | |
| Sodium | 5.24mg | 0% | |
| Potassium | 90.88mg | 2% | |
| Total Carbs | 27.1g | 9% | |
| Sugars | 24.99g | 100% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 3.3g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 16.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 355.63 Kcal (1489 kJ) | ||
| Calories from fat | 163.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.19g | 16% | |
|---|---|---|---|
| Cholesterol | 24.65mg | 5% | |
| Sodium | 8.92mg | 0% | |
| Potassium | 154.68mg | 2% | |
| Total Carbs | 46.12g | 9% | |
| Sugars | 42.53g | 100% | |
| Dietary Fiber | 1.86g | 4% | |
| Protein | 5.61g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1mg | 3% | |
| Calcium | 28.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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