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Epicurious

Peanut Caramel

What I like most about this caramel is the balance the salt provides; you taste caramel, not sugar. The key to making this is cooking the honey long enough so it just crosses from being sweet to bitter. You could use this as a crunchy topping for ice cream. Or pour it into a ring mold when you make it and use it as a layer in a cake.

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