1. Add the sugar to a medium-sized (not small) saucepan and set over medium heat. Let the sugar start to melt and dissolve. It will begin to bubble a little bit as it cooks. Swirl the pan as necessary to help the melted sugar spread. Once most of the sugar has dissolved, stir it gently with a rubber spatula or wooden spoon to incorporate all the sugar. Continue stirring until all the sugar is completely melted and is a nice brown-amber color. (It should not smell burnt.)

2. Once the caramel has reached an amber color, remove from heat and VERY CAREFULLY drizzle the cream in a steady stream while stirring. It will bubble and sputter pretty violently as the cool cream hits the hot caramel, so watch your hands and the steam coming up to your face. Once all the cream is added, place the pot back over the medium flame and continue to stir until any caramel that siezed up is melted again and the mixture has boiled for about a minute.

3. Remove the pan from the heat and carefully stir in the cubed butter and continue stirring until it is all melted. If necessary place the pan back over the heat for a few seconds to melt it all. Then pour into a (completely dry) bowl, and stir in the salt and vanilla. Let cool to room temperature.

4. Once almost completely cool, stir in the peanuts. Taste if you want to add more salt and then let cool completely.

5. Store covered in an airtight container in the fridge for about a month or a few months in the freezer.

To assemble the sundaes:

1. Scoop some vanilla ice cream or ice cream of choice into a bowl. Drizzle the cooled salted caramel all over the ice cream. And add your toppings of choice like chocolate sprinkles, chocolate chips, mini chocolate malt pearls, maraschino cherries or whipped cream. Enjoy!