Line the bottom of a square springform pan (approx. 24 x 24 cm) with baking paper. Put 250 g sugar, 100 g whipped cream and 100 g butter in a wide pot. Simmer for about 45 minutes at medium heat, stirring regularly.
Put caramel mass and 200 g salted roasted peanuts alternately into the mould. Press flat immediately. Allow to set for approx. 10 minutes (the caramel should still be elastic and not too hard to cut).
Remove the caramel and peanut platter from the mould. Remove baking paper. Cut into pieces (approx. 2.5 x 4 cm). Store bonbons in a cool, dry and airtight place.