Salted Caramel Peanut Pie

Imagine the amazing combination between a Salted Caramel with the crunchiness and a toasted Peanut? This Salted Caramel Peanut Pie is everything and more!

Close up of a slice of Salted Caramel Peanut Pie

The combination of caramel and peanut is a favorite of mine. I really like. Even in the candy type, those bonbons. Oh, delicious!

The filling base will have a deeper nutty flavor because we use brown butter in the caramel.

The salted part: you can add or not the salt. My suggestion: just a little bit in the caramel. But sprinkle sea salt when serving it.

Can I change the corn syrup?

To be honest, no. For this recipe, it is necessary. Other common substitutes have a different viscosity and humidity (like maple, delicious, but too runny) or a strong flavor (honey, it’ll impact the flavor profile).

Can I use other nuts?

Oh, yes, for sure! The first in mind: pecan! But it would work for walnut as well. But no so sure for hazelnut.

Peanut with caramel sauce in a pan

Salted Caramel Peanut Pie

Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 8 slices
Author: Vitor Hugo



  • 200 g graham crackers (crushed)
  • 100 g unsalted butter (melted)

Peanut filling

  • 55 g unsalted butter
  • 125 g muscovado sugar (or dark brown sugar)
  • 110 g corn syrup
  • 2 g table salt (optional)
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar (any type, optional)
  • 285 g peanuts (unsalted, toasted and skinned)
  • 2 eggs
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.



  • Crush the graham crackers in the food processor, with a rolling pin in a bag or blender. Add the melted butter, mix well.
  • Place the mixture in the bottom and sides of a round dish 9-inch (21cm). Reserve in the fridge.

Peanut filling

  • Preheat the oven to 350F/180°C.
  • Melt the butter until becomes brown butter (Beurre Noisette) over medium heat in a pan for about 5-6 minutes.
  • Add sugar, corn syrup, vanilla, salt, and vinegar. Cook over high heat for 1 minute, turn off the heat.
  • Let it cool for 5 minutes. Don't let it cool too much or the caramel will become solid. If it happens, just reheat over low heat.
  • Add peanuts, eggs and mix well. Mix as fast as possible to prevent the eggs from cooking.
  • Pour over the prepared crust.
  • Bake at 350F/180°C (no fan assisted) for 30-35 minutes or until the middle is slightly jiggly. If the side is getting too golden brown, cover with aluminum foil.
  • Remove from the oven and let it cool.
  • Serve with whipping cream, honey or ice cream. If desired, sprinkle sea salt over the pie. In the fridge, the pie will firm up.

Salted Caramel Peanut Pie sliced over a table

Oh, Hi! I'm Vitor Hugo!

Food Scientist and cook who mixed together two passions Science and Food: the best combination. Kind different, right? Read More…

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