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Salted Peanut Caramels

Recipe by Steve Miller, Columbus, Ohio
First place, Candies (Caramels), 2018

Baking temperature: n/a
Baking time: n/a
Yield: n/a

  • ½ cup sugar
  • ¼ cup brown sugar
  • 1/8 cup light corn syrup
  • 1/8 cup honey
  • ¾ cup heavy cream
  • 2 tbsp. unsalted butter cut into 4 pieces
  • ½ unsalted roasted peanuts
  • 1/8 tsp. kosher salt
  1. Combine peanuts and salt and chop finely.
  2. Line 8 ½” x 4 ½” pan with foil. Spray foil with non-stick spray and spread evenly with chopped nuts.
  3. In a medium saucepan combine sugar, brown sugar, corn syrup, honey, heavy cream and butter.
  4. Stir until butter is melted and sugars are dissolved; insert a candy thermometer.
  5. Continue to cook stirring frequently and cleaning the sides of the saucepan until the thermometer reaches 250 degrees.
  6. Once at 250 degrees, remove from heat and stir in vanilla. Pour caramel into prepared pan. Allow to set at room temperature for 3 hours, or until cool and firm.
  7. Remove the caramel from the pan using the foil as handles.
  8. Flip it upside down and peel foil off the back.
  9. Spray a large knife with non-stick spray, and cut into small squares or bars.
  10. Wrap the caramels in squares of wax paper to prevent them from sticking together.
  11. Store wrapped caramels in an airtight container for up to 2 weeks.
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