Caramel Splits with Peanuts

Ingredients

• 225 g sugar
• 125 g light beet syrup
• 150 g unsalted roasted peanut kernels
• 0.5 tsp Salt
• 25 g butter
• 0.5 tsp Baking soda
• oil (for 1 baking sheet)

Instructions

1. 1.

   Bring sugar and beet syrup with 125 ml water to a boil in a pot while stirring.

2. 2.

   Cook the sugar mixture without further stirring over high heat until it turns light caramel (145° on the thermometer). Roughly chop nuts and mix with salt.

3. 3.

   When the caramel reaches the right temperature, add the nuts, bring to a boil, and cook for another 2-3 minutes. Remove from heat and stir in butter and baking soda.

4. 4.

   Pour caramel onto the greased baking sheet and spread thinly with a lightly oiled spatula. Let cool and break into small pieces. Store airtight.