Some kitchen accidents are devastating (sunken souffles, overcooked roasts, flat macarons … the list goes on). Some are pure serendipity. This Cracker Jack sauce was of the serendipitous variety (as kitchen accidents involving caramel often are).
I intended to make salted caramel peanut butter sauce for my dad for father’s day (as I’ve mentioned, he’s crazy about peanut butter). I got a tad impatient waiting for my sugar to melt, so I stepped away to snap a couple photos, came back 30 seconds later, and my caramel was burnt.
I happened to be low on sugar (this happens way too often – I should really start buying in bulk!), so I decided to use the burnt caramel instead of making a new batch. The resulting sauce tasted just like Cracker Jack: sweet, salty, and completely addictive.Ingredients:
- 1/4 c white sugar
- 1/4 c brown sugar
- 1 c heavy cream
- 1/2 c peanut butter (I used chunky)
- 1 tsp vanilla
- 1 tsp salt
- Cook white and brown sugars in a dry heavy saucepan over medium heat without stirring until it begins to melt.
- When the sugar starts to melt, stir with a fork until completely melted. Continue to cook without stirring, swirling the pan until your caramel begins to smell just a teeny bit burnt (it will be a deep golden brown).
- Remove from heat and add the cream. The caramel will bubble and steam at this point – don’t worry, it’s normal.
- Return pan to a simmer and stir until caramel is dissolved.
- Add peanut butter, vanilla, and salt, and stir until the peanut butter is melted and fully incorporated.
- Store in the fridge and heat before serving. This sauce is great with ice cream, popcorn, cake, fruit, or greek yogurt (pictured).
Luckily, this recipe made a bit more than the 4 oz mason jar I filled for my dad, because I couldn’t stop sneaking spoonfuls!
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