Salted Caramel Peanut Granola
Inspired by techniques from America's Test Kitchen.
A salted caramel granola with peanuts, delivering deep butterscotch notes with a hint of sea salt and the richness of slow-roasted nuts.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
- stiff metal spatula
- medium heavy-based saucepan
- heatproof jug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 321 kcal |
| Protein | 7.2 g |
| Carbohydrate | 32 g |
| of which sugars | 13.2 g |
| of which free sugars | 12 g |
| Fat | 19.2 g |
| of which saturates | 4.3 g |
| Fibre | 3.7 g |
| Salt | 0.5 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 18 servings
Caramel
- 150 g caster sugar
- 60 ml water
- 120 ml double cream
- 28 g unsalted butter
Syrup
- 120 ml vegetable oil
- 80 ml maple syrup
- 4 tsp vanilla
- 9 g fine sea salt or table salt about 1½ tsp
Granola
- 425 g rolled oats (not instant)
- 285 g unsalted dry-roasted peanuts, roughly chopped
- 1
Caramel. In a medium heavy-based saucepan, heat 150 g caster sugar and 60 ml water over medium heat, swirling (not stirring) until deep amber, about 8-10 min; remove from the heat and slowly whisk in 120 ml double cream (it will foam up), then 28 g unsalted butter; pour into a heatproof jug and let cool for 10 min.
- 2
Preheat. Heat the oven to 165 °C (145 °C fan), shelf just above the middle, and line a large rimmed baking tray with baking paper.
- 3
Whisk. Whisk the cooled caramel, 120 ml vegetable oil, 80 ml maple syrup, 4 tsp vanilla and 1½ tsp fine salt together in a large bowl.
- 4
Fold. Fold in 425 g rolled oats and 285 g unsalted dry-roasted peanuts roughly chopped until thoroughly coated.
- 5
Spread. Tip onto the lined tray, spread thinly and press down very firmly with a stiff metal spatula into an even sheet.
- 6
Bake. Bake 40-45 min, turning the tray round after 20 min, until it is a light golden colour.
- 7
Cool. Remove and cool on a wire rack for 1 h, then break into pieces.
- 8
Store. Transfer to an airtight container.
Storage
Store in an airtight container for up to 2 weeks. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
