salted peanuts

The ultimate chocolate chip cookies made with brown butter, chunks of caramel, salted peanuts and lots of chocolate

Brown Butter Salted Peanut Caramel Chocolate Chip Cookies

caster sugar

unsalted butter

light brown sugar

eggs

vanilla bean paste

plain flour

tsp baking powder

tsp bicarbonate of soda

tsp fine sea salt

dark chocolate

roughly chopped salted peanuts

To make the caramel line a baking tray with either parchment paper or a silicon matt. Place the caster sugar into a saucepan set over medium heat and cook until the sugar has fully melted and the caramel is a deep brown colour, that of an old penny. Immediately pour it out onto the prepared baking tray, spreading out a little so thats it not too thick. Set aside for 30 minutes or until it hardens like glass.

To make the cookie dough place the butter into a saucepan and over low/medium heat cook until the butter has melted and then, stirring occasionally, cook until the butter has browned. At first the butter will bubble and splatter, this is the water cooking out from the fat, and then it will foam. When it foams stir the butter more frequently and look for signs the browning has happened. You should be able to smell the change, the aroma will become nutty and toasty. The milk solids will also turn a golden brown. Remove from the heat and pour into a large bowl and set aside for 10 minutes to cool. When browning the butter be careful as this process happens very quickly and if you don’t keep an eye on the pan the butter can go from perfectly browned to burnt in the matter of seconds.

Once the butter has cooled add the sugars and using an electric mixer with the beater attached beat together for a couple minutes to combine. Add the eggs and yolks and beat on medium speed for about 3-4 minutes or until the mixture is pale. Add the vanilla and mix in briefly to combine.

In a separate bowl whisk together the flour, baking powder, bicarbonate of soda and salt. Add this mixture to the butter mixture and mix on low speed just until a dough if formed. Add the peanuts and chocolate. Take a wooden spoon and bash the caramel into little pieces a cm or two wide. Tip this into the bowl with the chocolate and peanuts and mix briefly until everything is evenly distributed. Refrigerate the dough for two hours.

Just a quick note on refrigeration, these cookies contain hard caramel and excessive refrigeration or freezing will cause issues, the caramel will start to liquify and so whilst I would normally encourage you to freeze the dough for future use, with these its more of a case of make, bake and share.

Once the dough is chilled form into cookies about 70g in size. One word of caution when shaping these is that the caramel can be a little sharp. You can roll these into balls, just be careful not to stab yourself with caramel, or you can use a cookie scoop so you don’t have to touch the dough itself. Place the cookies onto parchment lined baking trays, leaving plenty of space for spread (6 cookies per tray is good for regular sized baking trays). Sprinkle with a little salt, leave off of course if you prefer, and bake for about 14-16 minutes or until golden brown around the edges and just a touch paler in the middle. You may find when baking these that they come out of the oven an unusual shape and this is down to the caramel. When the cookies bake the caramel liquifies and sets again on cooling but the melting can mean it makes the cookies spread a little randomly. To correct this I take the cookies out a few minutes before they’re done baking and use large round cookie cutter to scoot them back into shape, and then I repeat this once the cookies are baked.

Remove the cookies from the oven and allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

Kept in a sealed container the cookies will keep for 4 days.

Make this easy prawn stir-fry for a speedy midweek meal. Our pad Thai recipe uses simple ingredients such as prawns, rice noodles and beansprouts, but you could also add chicken or tofu.

Pad Thai

pack medium rice noodle

tamarind paste

tbsp fish sauce

tsp sugar

garlic

spring onions

vegetable oil

pack large cooked prawn

beansprout

lime wedges,

Tip the noodles into a large bowl and pour over a <a href="https://www.bbcgoodfood.com/content/top-five-clever-kettles">kettle</a> of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time – then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.

Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> or large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> over a high heat. When it’s really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they’re moving all the time. Cook for 30 secs, just until they begin to soften.

Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.

Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates. Serve with some chopped peanuts sprinkled over and wedges of lime.

Quick, comforting and above all delicious, this rice dish will brighten up any meal.

Pork and egg dan dan rice

(80 milliliters) sunflower oil

Sichuan peppercorns (from Asian food shops), coarsely ground

pork mince

tbs light soy sauce

red chillies, seeds removed, torn

spring onions, chopped, plus extra finely chopped spring onion

garlic cloves, crushed

tbs tahini

tbs dark soy sauce

Chinese black (chinkiang) vinegar (from Asian food shops)

tbs chilli oil (from Asian food shops)

packet microwave jasmine rice

eggs & salted peanuts,

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Tom Kime's prawn salad make a great starter for a summer dinner party

Prawn & melon salad

coriander

golden caster sugar

red chilli

2cm/¾in piece of root ginger

juice of 3 limes and 1½ oranges

watermelon

large cooked and peeled tiger prawns

lemongrass

4cm/1½in root ginger

lime

lime leaves

coriander and mint leaves, chopped

peanuts

Three hours before serving: make the dressing. Put the garlic and coriander in a food processor with 1 tsp salt and the sugar, then pulse to a pulp. Add the chilli, ginger and citrus juices and pulse until smooth. Cover and chill.

Two hours before serving: cut the watermelon into segments, remove the skin and seed the flesh. Cut into lozenges about 3cm wide.

Mix the melon and prawns and add the spring onions, lemongrass, ginger, lime zest and lime leaves. Chill.

To serve: toss the dressing and herbs into the salad and scatter with chilli and peanuts.

Whilst Massaman Beef Curry with Red Onion and Tamarind is a hugely popular classic Thai curry; it is actually a wonderful fusion of flavours from Thailand and India. It showcases all the classic Thai flavours and aromatics, such as lemongrass, galangal, fish paste, fish sauce and palm sugar, mixed with a range of traditional Indian spices, such as coriander, cumin, cinnamon, star anise and cloves.

Massaman Beef Curry with Red Onion and Tamarind

vegetable, coconut oil

new potatoes

braising steak, fat removed,

1½ red onions,

grams/6 large cloves of garlic, peeled and chopped

coconut milk

grams/5 tablespoons Massaman Curry Paste, homemade or shop bought

smooth peanut butter, to taste (optional)

grams/2½ tablespoons palm sugar

fish sauce

coconut rice

Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat the oven to Fan Oven 180°C /200°C/400°F/Gas 6

Make the curry: heat ½ tablespoon oil in a cast iron casserole over a moderately hot heat. Add half the beef and sear on all sides. Remove from the pan. If necessary add a little more oil and sear the remaining half of the beef. Return all the beef to the pan.

Finely chop the onion and garlic – I do this in a food processor.

Add the onion and garlic to the pan and just cover with water, ensuring all the ingredients are covered.

Bring to a gentle simmer, cover and cook for 2 hours. The beef should be falling apart.

Meanwhile cook the potatoes: toss the potatoes in ½ tablespoon oil on a baking tray. Cook in a preheated oven for 20 – 40 minutes until the skin has browned and the inside of the potato is soft. Cooking time will depend on the size of your potatoes.

Back to the beef: strain the stock from the beef.

Bring the stock to the boil and reduce to approximately 100ml.

Meanwhile, open 1 tin of coconut milk and spoon the coconut cream off the surface. This is likely to be about half the can. Put it into your cast iron casserole along with the Massaman Curry Paste. Cook over a moderate heat, stirring, for 2 minutes until fragrant.

Slice the roast potatoes into 5mm disks.

Return the beef and onions to the pan along with the peanut butter, (if using) palm sugar, fish sauce, tamarind paste, sliced roast potatoes and 1 whole tin of coconut milk.

Bring to the boil and add the reduced beef stock.

Ensure everything is piping hot and serve over plain or coconut rice garnished with chopped peanuts or cashews (if using) and some chopped coriander.

The crust on these is just like a crunchy peanut butter cookie, and it’s a great way to use up any leftover spreads (you could even use Nutella instead of jam, if that’s what you have open), says delicious. Food Director, Phoebe Wood.

Peanut butter and jam muffins

(260 grams) self-raising flour, sifted

(165 grams) caster sugar

sour cream,

(185 milliliters) sunflower oil

(95 grams) crunchy peanut butter

strawberry jam

(35 grams) salted peanuts, roughly chopped

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Your summer lunch is sorted with this flavourful and fulfilling banh mi.

Peanut butter and hoisin banh mi recipe

chicken thigh fillets, cut into 4 pieces each, room temperature

white long crusty (but fluffy) bread rolls

(150 grams) Kewpie mayonnaise

Lebanese cucumbers, thinly sliced

baby gem lettuce leaves

Sriracha, & quickles (recipe below), to serve

(250 milliliters) hoisin sauce

(60 milliliters) rice wine vinegar

carrot,

daikon radish,

(55 grams) caster sugar

tbs sea salt flakes

(125 milliliters) rice wine vinegar

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Top 8 salted peanuts recipes from across the web

The most viewed salted peanuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Brown Butter Salted Peanut Caramel ...

Brown Butter Salted Peanut Caramel ...

Pad Thai

Pork and egg dan dan rice

Prawn & melon salad

Massaman Beef Curry with Red Onion ...

Peanut butter and jam muffins

Peanut butter and hoisin banh mi re...

Top 8 salted peanuts recipes from across the web

The most viewed salted peanuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brown Butter Salted Peanut Caramel ...

Brown Butter Salted Peanut Caramel ...

Pad Thai

Pork and egg dan dan rice

Prawn & melon salad

Massaman Beef Curry with Red Onion ...

Peanut butter and jam muffins

Peanut butter and hoisin banh mi re...

The most viewed salted peanuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine