PEANUT CARAMELS

100g unsalted peanuts
400g can sweetened condensed milk
220g caster sugar
125g butter - chopped
115g (1/3 cup) golden syrup

1. Preheat oven to 180 degrees. Line a lightly greased 20cm x 30cm pan with 2 strips of baking paper that cover the base and extend over the sides of the pan.
2. Roast the peanuts in the oven (in another pan) for about 8 minutes or until the peanuts are fragrant and browned lightly.
3. Combined condensed milk, sugar, butter and syrup in a pan. Stir over low heat for about 35 minutes or until it turns a dark caramel colour.
4. Remove from the heat, stir in the peanuts.
5. Spread the mixture into the prepared pan. Cool.
6. Cut into small pieces.
7. Store in an airtight container at room temperature. It can be kept up to 1 week.