4 oz butter
1/2 cup brown sugar
14 oz condensed milk
1/2 tsp fleur de sel or other salt to taste
1/2 cup roasted salted peanuts
Preheat oven to 320f. In a small frying pan, toast the peanuts (without any oil) until they become fragrant and begin to turn golden. Prepare pie crust in a pie tin, crimp edges. In a saucepan, melt the butter the add the brown sugar. Cook for 2 minutes until bubbling. Pour in the condensed milk, and whisk the whole mixture until it thickens slightly, about 5 minutes. Add the salt to the caramel mix, stir to combine. Pour the mix into the pie crust, and scatter toasted peanuts on top. Bake for 25-30 minutes until golden brown on top. Allow to cool completely before serving.