Caramel Peanut Sundae Recipes

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SALTED CARAMEL SUNDAE



Salted Caramel Sundae image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 cup roasted, salted peanuts
4 cups plain (not butter-flavored) prepared microwave popcorn, such as Newman's Own Natural
1 1/2 cups sugar
1 tablespoon light corn syrup
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
1 teaspoon fleur de sel
Chocolate Sauce, recipe follows
2 pints Talenti Sea Salt Caramel Gelato
Sweetened Whipped Cream, recipe follows
8 ounces bittersweet chocolate, roughly chopped
1 cup heavy cream
2 teaspoons light corn syrup
1 teaspoon instant coffee granules, such as Nescafe
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn, and set aside. Line the sheet pan with parchment paper.
  • Place the sugar and 1/4 cup water in a medium (10-inch) saute pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves--from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.)
  • Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
  • Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands.
  • To serve, pour puddles of Chocolate Sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn, and add a dollop of the Sweetened Whipped Cream in the middle. Serve immediately.
  • Place the chocolate, cream, corn syrup, and coffee in a bowl set over a pan of simmering water. Be sure the water doesn't touch the bottom of the bowl. Heat the mixture, stirring occasionally, until the chocolate melts and the mixture is smooth. Serve warm.
  • Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla and beat on high speed until the cream forms soft peaks.

CARAMEL PECAN SUNDAES



Caramel Pecan Sundaes image

Provided by Ina Garten

Categories     dessert

Time 4h25m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups sugar
1 1/4 cups heavy cream
1/2 teaspoon pure vanilla extract
2 pints vanilla ice cream
2 pints butter pecan ice cream
Toasted pecans

Steps:

  • For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. To assemble the sundaes, place one scoop of vanilla ice cream and one scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.

CARAMEL PEANUT FUDGE



Caramel Peanut Fudge image

This is a dessert that is just to die for! It will be a great hit at any bake sales, picnics, or just for you! Anyone ought to love it.

Provided by SKETCHETTE

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 2h20m

Yield 96

Number Of Ingredients 15

1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter
¼ cup butter
1 cup white sugar
¼ cup evaporated milk
1 ½ cups marshmallow creme
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1 ½ cups chopped salted peanuts
1 (14 ounce) package individually wrapped caramels, unwrapped
¼ cup heavy cream
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter

Steps:

  • Lightly grease a 9x13 inch dish.
  • For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
  • For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
  • For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.
  • For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 10.1 g, Cholesterol 3.8 mg, Fat 4.6 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 49.7 mg, Sugar 8.3 g

CARAMEL PEANUT SUNDAE



Caramel Peanut Sundae image

Provided by Amanda Hesser

Categories     ice creams and sorbets, dessert, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

1/2 cup sugar
2 tablespoons butter
1/4 cup heavy cream
1/4 cup milk
1/4 teaspoon fleur de sel or coarse sea salt
2 tablespoons corn syrup
1 1/2 cups milk
1 Tahitian vanilla bean, split and pulp scraped
1 tablespoon corn syrup
4 large egg yolks
1/3 cup sugar
1/2 cup chopped salted peanuts
3 square chocolate-coated wafers, cut into quarters
1 cup coarsely chopped salted peanuts
1 1/2 cups heavy cream, whipped to soft peaks

Steps:

  • To prepare caramel sauce: In a small saucepan over medium heat, stir 1/2 cup sugar until melted. Reduce heat to low, and slowly add butter, 1/4 cup heavy cream and 1/4 cup milk; be careful to avoid spattering. Remove from heat, and add salt and 2 tablespoons corn syrup. Mix until smooth. Cool, cover and refrigerate until chilled, 2 hours or overnight.
  • To prepare ice cream: In a medium saucepan, combine 1 1/2 cups milk, vanilla bean and pulp, and 1 tablespoon corn syrup. Place over medium heat until steaming; meanwhile, in a medium bowl whisk egg yolks and 1/3 cup sugar until light in color and fluffy. Whisk about 1/3 of the hot milk mixture into eggs, then whisk egg mixture back into pan. Continue to heat mixture until it is thick enough to coat the back of a spoon. Strain into a bowl set over ice water, and allow to cool.
  • Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions. When ice cream has finished churning, stir in 1/2 cup peanuts. Transfer to a plastic container, and freeze.
  • For assembly: Pour a little caramel sauce into each of 4 tall glasses. Lay a wafer in each glass, top with a scoop of ice cream, another wafer, another scoop of ice cream, and another wafer. Add more caramel sauce, and sprinkle on some chopped peanuts. Add whipped cream, top with more caramel sauce and peanuts, and serve.

Nutrition Facts : @context http, Calories 1084, UnsaturatedFat 38 grams, Carbohydrate 78 grams, Fat 80 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 36 grams, Sodium 461 milligrams, Sugar 65 grams, TransFat 0 grams

PEANUT BUTTER CARAMEL SAUCE



Peanut Butter Caramel Sauce image

Categories     Quick & Easy     Peanut     Spring     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 3

1/2 cup sugar
1 cup heavy cream
1/3 cup creamy peanut butter

Steps:

  • In a dry heavy saucepan cook sugar over moderate heat, without stirring, until it begins to melt. Continue cooking sugar, stirring with a fork, until melted and cook, without stirring, swirling pan, until a deep golden caramel. Remove pan from heat and add cream (caramel will bubble and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Add peanut butter and simmer, stirring, until smooth. Sauce may be made up to 1 week ahead and kept in an airtight container, chilled. Warm sauce before serving. Serve sauce over ice cream.

CRUNCHY PEANUT BANOFFEE SUNDAE



Crunchy peanut banoffee sundae image

The ultimate decadent dessert, this crunchy peanut banoffee sundae is sure to impress at the dinner table

Provided by Good Food team

Categories     Dessert

Time 10m

Number Of Ingredients 8

3 tbsp caramel from a can (we used Carnation)
1 tbsp smooth or crunchy peanut butter
1 tbsp milk
2 scoops toffee or caramel ice cream
2-4 scoops vanilla ice cream
1 large banana , sliced
1 heaped tbsp roughly chopped salted peanuts
1 caramel wafer , halved

Steps:

  • Heat the caramel, peanut butter, milk and a pinch of salt in a saucepan, whisking until smooth. Divide half the warm sauce between 2 sundae glasses. Layer the remaining ingredients in the glasses, finishing with another drizzle of sauce, a sprinkling of peanuts and a caramel wafer.

Nutrition Facts : Calories 733 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 72 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium

PEANUT BUTTER SUNDAES



Peanut Butter Sundaes image

This is a peanutty change of pace from traditional ice cream sundaes with chocolate sauce. It's a delicious recipe that proves even a quick meal doesn't have to go without dessert. ---Susan Mowery, Newville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/2 cups sauce.

Number Of Ingredients 5

1 cup sugar
1/2 cup water
1 cup creamy peanut butter
Vanilla ice cream
Salted peanuts, optional

Steps:

  • In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.

Nutrition Facts : Calories 191 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.

NUTTY CARAMEL & CHOC SUNDAES



Nutty caramel & choc sundaes image

Reach into your storecupboard and freezer to create this sumptuous ice cream medley with salted peanuts, biscuits and caramel

Provided by Sarah Cook

Categories     Dessert, Dinner

Time 20m

Yield Makes 6

Number Of Ingredients 8

100g dark chocolate , broken into chunks
200ml milk
300g/11oz caramel (we used Carnation)
85g crunchy peanut butter
4 crunchy biscuits , crumbled into chunks (we used Fox's butter crinkle crunch biscuits)
50g salted roasted peanut , chopped
6 big scoops vanilla ice cream
6 big scoops chocolate ice cream

Steps:

  • Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
  • Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.

Nutrition Facts : Calories 608 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 55 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium

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