For those who like peanuts and caramel: this Peanut and Salted Caramel Pie and to you. And with more detail than salted caramelif you want of course.
One of the combinations I like most in confectionery is peanut and caramel. So, I needed to make this recipe. It is based on the traditional Pecan Pie: Pecan Nut Pie.
But as you and I know, pecans are kinda expensive. So I switched to peanuts which are easier and cheaper too. The combination was excellent, of course, if you like peanuts.
Served with whipped cream or ice cream, it’s the combo you need!
Peanut and Salted Caramel Pie
Makes: 8 pieces
Biscuit Base
- 200 g cornstarch cookie (crushed)
- 100 g butter without salt (melted)
Peanut Filling
- 55 g butter without salt
- 125 g Brown sugar
- 110 g corn syrup
- 2 g refined salt (optional)
- 5 mL vanilla extract (2-3 mL essence)
- 3 mL Apple vinegar (optional)
- 285 g roasted peanuts (without skin and without salt)
- 2 eggs
1 cup: 250mL | 1 tablespoon: 15mL.
Biscuit Base
- In a bowl mix the crushed biscuits with the melted butter, mix well. It should look like wet sand.
- Line a mold or refractory (21cm) with the biscuit mixture, both the base and the sides. Reserve in the refrigerator.
Peanut Filling
- Heat the oven to 180°C.
- In a pan, melt the butter and let it burn. It should turn into burnt butter (Beurre Noisette), about 5-6 minutes.
- Add brown sugar, corn syrup, vanilla, salt and vinegar. Cook over high heat for 1 minute and turn off the heat.
- Let cool for about 5 minutes. If you let it cool too much, the caramel will become solid. If this happens, reheat over low heat.
- Add peanuts, eggs and mix very well. Stir quickly so the eggs don’t cook.
- Transfer to the prepared base.
- Bake at 180°C for 30-35 minutes, the center should be semi-soft. If the sides of the pie start to take on too much color, cover with aluminum foil.
- Remove from the oven and let cool.
- Serve with whipped cream and honey, if desired. In the refrigerator, the pie becomes firmer: remove it a few minutes before serving.
- corn syrup: the best known is Karo, but there are other brands. I used Yoki. Not to be confused with clear liquid glucose syrup. Both are made with corn, but the composition and concentration of sugars are different, as well as the amount of water and viscosity. Some recipes use honey (the flavor may be too strong) or golden syrup.
- Sal: the amount of salt in the recipe doesn’t make it too salty, if you want more, sprinkle fleur de sel when eating.
