Equipment Needed
- A medium microwave-safe bowl
- A small saucepan (if melting caramels on stovetop)
- A baking sheet
- Parchment paper or a silicone baking mat
- A fork or dipping tool
- A spoon for drizzling (optional)
Step-by-Step Instructions
My first step is always to get my assembly line ready. I line my baking sheet with parchment paper—this is non-negotiable for easy cleanup—and lay out all my Ritz crackers in neat rows. I also pour my peanuts into a shallow bowl. Doing this prep before the caramel is melted is critical because caramel waits for no one; it starts to set the moment it’s off the heat. I learned this the hard way my first attempt, frantically spreading caramel that was turning into a taffy-like glue. Having everything staged makes the process calm and enjoyable instead of a sticky panic.
Now, for the caramel. If I’m using caramel bits, I put them in my microwave-safe bowl with the heavy cream. The key is to heat in very short bursts. I do 30 seconds, stir, then another 15-20 seconds, and stir again until perfectly smooth. The first time, I microwaved for a full minute and ended up with a scorched, hard blob in the center of my bowl. Low and slow is your mantra here. If you’re using a stovetop, keep the heat on low and stir constantly. You want a lava-like consistency that ribbons off your fork.
This is the fun, slightly messy part: the assembly. Working quickly, I take a Ritz cracker, dip the top into the warm caramel, let the excess drip off for a second, and then immediately press it, caramel-side-down, into the bowl of peanuts. I give it a gentle press to make sure the peanuts adhere. The sensation is wonderful—the slight crunch of the cracker, the pull of the caramel, and the final satisfying press into the peanuts. I place each finished bite back on the parchment paper. The rhythm—dip, drip, press, place—is almost meditative.(See the next page below to continue…)