Ingredients

Preparation 15 minutes, cooking time 20 minutes

For the tart:
1 refrigerated pie crust pressed into 10-inch tart pan with removable bottom

For the filling:
1 stick (8 tablespoons) butter
3/4 cup brown sugar
2 tablespoons sugar
3 tablespoons honey
1/4 cup cream
3 cups lightly salted honey-roasted peanuts

Directions

Preheat oven to 350 F. Combine butter, brown sugar, sugar and honey in a small saucepan and bring to a simmer while stirring over medium heat. Allow mixture to simmer for about 4 minutes. It should reach 240 F to 245 F when measured with a candy thermometer (just above soft ball stage). Remove from heat and add the cream. Add the nuts and stir to coat.

Transfer the mixture to your tart shell, making sure that the nuts are spread into an even layer. The amount of caramel filling will appear scant. Bake tart at 350 F for about 15 to 20 minutes until the filling is bubbling and crust is golden. Remove from oven and cool completely before serving. Makes 8 to 10 servings. Recipe for AP developed by Karen Barker on behalf of the American Butter Institute