Sustainable Chef & Food Journalist
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Although Im encouraging vegan/plant-based sweet recipes this holiday season (because we already rely so much on animal products this time of year), if you have butter and other animal products at your disposal already, use them up! And next time you’re at the store, pick up the plant based stuff instead.
To a high-rimmed medium-sized saucepot, add sugar, water and syrup (do not stir).
Cook over medium-high heat until darker spots appear, bubbles move more slowly and bigger bubbles appear, making sure not to fiddle with the mixture at all (aka no stirring!)
Remove from heat and whisk in butter replacement (be careful, it’s hot and will bubble up quickly).
Once whisked in fully, stir in peanuts before adding the mixture to a parchment paper-lined pan.
Sprinkle with banana chips and a little bit of flaked salt.
Let set up for around 10 minutes before breaking (I do this by slamming the pan against a hard surface!)
Store in airtight container at room temperature.
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