Ingredients<br />1 cup (250 mL) pretzel crumbs<br />½ cup (125 mL) granulated sugar<br />½ cup (125 mL) butter, melted<br />½ cup (125 mL) roasted salted peanuts<br />Caramel:<br />1 cup (250 mL) packed brown sugar<br />1 cup (250 mL) butter<br />¾ cup (175 mL) corn syrup<br />¼ cup (60 mL) granulated sugar<br />¼ cup (60 mL) whipping cream, (35%)<br />2 tsp (10 mL) vanilla<br />1 cup (250 mL) roasted salted peanuts<br />Preparation<br />In bowl, combine pretzel crumbs with sugar; mix in butter until combined. Press into parchment paper–lined 8"x8" (2 L) cake pan. Bake in a 350ºF (180ºC) oven until just beginning to brown, 10 to 12 minutes. Sprinkle with peanuts. Let cool on rack.<br /><br />Caramel: Meanwhile, in saucepan, bring brown sugar, butter, corn syrup, sugar and cream to boil over high heat; boil, stirring constantly, until candy thermometer registers 245°F (118°C), about 10 minutes. Remove from heat. Stir in vanilla. <br /><br />Pour caramel over crust. Sprinkle with peanuts. Let cool for 20 minutes. Refrigerate about 2 hours. Cut into squares.
