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Caramel Peanut Baklava
Syrup:
600 grams granulated sugar
400 grams water
1 ½ tsp kosher salt
½ tsp vanilla
In a heavy medium saucepan combine sugar with 150 grams water. Bring to a boil over high heat and cook until bubbles subside and syrup is amber in color. Remove from heat.
Bring remaining 250 grams water to a boil, and carefully pour into the hot caramel. It will sputter and bubble violently. Stir to combine, and add salt. Allow to cool completely to room temperature. Add vanilla to cooled syrup.
Baklava:
½ package filo dough
400 grams chopped honey roasted peanuts
2 sticks melted unsalted butter
8oz semi sweet chocolate, melted.
Assemble baklava, cut into squares, bake 40 minutes @ 350°F,pour cool syrup over hot baklava, cool, drizzle with melted chocolate, serve @room temp.