Flavor Trends, Strategies and Solutions for Menu Development
Dan Camp

Daniel Camp
Senior Director of Menu & Beverage Innovation
On the Border Mexican Grill & Cantina

Tamari Salted Caramel & Smoky Peanut Butter Adult Shake with Tamari Peanut Brittle

Recipe courtesy of Chef Daniel Camp
Sponsor: Kikkoman
Servings: 4


Tamari Salted Caramel (yields 8 portions):

  • 2 c granulated sugar
  • 5 Tbsp + 1 tsp water
  • 6 oz unsalted butter
  • 1 c heavy whipping cream
  • 3 ½ Tbsp Kikkoman® Gluten-Free Tamari Soy Sauce

Tamari Peanut Brittle (yields 8 portions):

  • 2 c granulated sugar
  • ½ c light corn syrup
  • ¼ c water
  • ¼ c Kikkoman® Gluten-Free Tamari Soy Sauce
  • 2 c unsalted roasted peanuts, shelled
  • 4 Tbsp unsalted butter
  • 1 tsp baking soda

Tamari Salted Caramel & Smoky Peanut Butter Shake (yields 4 servings):

  • 5 c vanilla bean ice cream, softened
  • ½ c creamy peanut butter
  • ½ c tamari salted caramel
  • ½ c your favorite Mezcal – this recipe uses Montelobos Espadin
  • 6 oz whipped cream
  • ½ c tamari salted caramel
  • 4 oz tamari peanut brittle


  1. For tamari salted caramel: Place sugar and water in small sauce pot over medium-high heat, stir to dissolve. Cook for approximately 10-12 minutes, without stirring, or until amber in color. Remove from heat and whisk in butter. Slowly whisk in heavy cream. Whisk in Kikkoman Gluten-Free Tamari Soy Sauce and set aside.
  2. For tamari peanut brittle: Line ½ sheet tray with parchment paper and spray with nonstick cooking spray. Place sugar, corn syrup, water and Kikkoman Gluten-Free Tamari Soy Sauce in a medium sauce pot and heat over medium heat, stirring to incorporate. Bring to a boil and continue to boil until it reaches 250 degrees F, approximately 10-12 minutes. Add peanuts and heat to 300 degrees F. Remove from heat and stir in butter and baking soda. Pour into baking sheet and spread smooth. Allow to cool at room temperature and break into pieces.
  3. For shakes: Place softened vanilla bean ice cream, peanut butter, salted caramel, and mezcal in a blender. Blend for approximately 30 seconds or until smooth. Drizzle inside of each frosted glass with ½ fl oz salted caramel and pour approximately 13 fl oz of milkshake in each glass. Top each shake with 1 ½ oz whipped cream and drizzle with ½ fl oz salted caramel.
    Sprinkle each glass with 1 oz peanut brittle pieces.

Chef’s Notes

The tamari is a great replacement for salt in both the caramel and peanut brittle recipes. Tamari adds the right amount of “salty” without being overkill and adds umami that really make these items unique. Key here is ensuring the caramel does not burn or scorch. Plus it is a gluten-free option.

I continue to love Mezcal more and more, and it adds a hint of smokiness to this boozy shake which is a perfect complement to peanut butter and caramel. Those are difficult flavors to stand up to, but every sip ends with a hint of smoke that is delightful.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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