Today, a vey quick recipe for caramel florentines before I post the rest of the deliciousnesses I made this week :) Such caramels are and ideal proposition for the fans of hardy candies. They're enhanced with salted peanuts which gives them an edgy taste. A bit like salted caramel (what is up with this salted caramel and me?!)! They are super fun to make because you just hit a huge chunk of caramel against a table or other flat surface. So a recipe definitely for those who like to take their anger out! But the best part about them is that you can use them as so many different things! I made florentines for decorating my mini peanut butter cheesecakes. Nigella recommends making them as gift for Christmas. As you prefer! And soon on the blog, already mentioned, mini peanut butter cheesecakes for which I made today's florentines.

Recipe comes from Nigella Lawson's book "Nigella Christmas".

P.S. Bakesaurus went to see his family, particularly cousin. Not the closest one, but still, sometimes you ought to. And from what I heard, this cousin is also coming to visit him too! ;) There're going to be two dinosaurs in the house?!

Caramel florentines

about 400g


  • 200g fine sugar
  • 60ml water
  • 150g golden syrup
  • 150g salted peanuts
  • 25g unsalted butter, soft
  • 1 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt


  1. Line a large pan with silicone mat or foil greased with butter.
  2. Pour sugar, water and golden syrup into a pan. Bring to a boil and cook on high heat for about 6-7 minutes until it has an intense, amber colour.
  3. Remove the pan from the heat and using a wooden or silicone spoon stir in peanuts. Add butter, soda and salt. Stir quickly.
  4. Pour the sticky and gooey mixture onto the pan and flatten.
  5. Wait until the caramel sets, then take it and hit it against a table in order to break it into smaller pieces.



Log in to post a comment