Caramel Peanut Clusters

a couple of Salted Peanut Caramel Clusters on the table.

No ratings yet

Salted Peanut Caramel Clusters are an easy to make homemade candy. Prepared as piles of caramel-coated peanuts and covered in melted chocolate.

Prep Time20

Cook Time8

Rest and Chill Time1 30

Total Time1 58

Course: Dessert

Cuisine: American

Servings: 1 tablespoon cookie scoop clusters

Calories: 180kcal

Author: Jennifer Fishkind

Ingredients

11 ounces (or 311g) Kraft individually wrapped caramels unwrapped (There were 40 caramels in the package I used)
¼ cup + 1 tablespoon heavy cream
3 tablespoons salted butter sliced into pats
½ teaspoon pure vanilla extract
2½ cups salted dry roasted peanuts
3 cups milk chocolate candy wafer melts I weighed my candy melts 18 ounces -or- 512g
1-2 teaspoons flaky sea salt I used Maldon sea salt for optional garnish

Instructions

Line 2 baking sheets with waxed paper, silpat baking mat or parchment paper lightly sprayed with nonstick cooking spray.
Add the unwrapped caramels and heavy cream to a microwave safe medium size mixing bowl. Heat at full power, in 30 second intervals, stirring well after each interval until completely melted.
11 ounces (or 311g) Kraft individually wrapped caramels, ¼ cup + 1 tablespoon heavy cream
Once the caramels are completely melted, stir in the sliced butter pats and ½ teaspoon of vanilla until the butter is melted and smooth.
3 tablespoons salted butter, ½ teaspoon pure vanilla extract
Stir in peanuts. Allow the mixture to rest for 30 minutes at room temperature to continue cooling.
2½ cups salted dry roasted peanuts
Next, use a 1 tablespoon cookie scoop to scoop up mounded tablespoons of the caramel and peanuts. Place the caramel and peanuts 2 inches apart. Repeat for the remaining caramel and peanuts. Once all clusters have been scooped, place the clusters in the refrigerator for 1 hour to chill before dipping in the chocolate.
Add the chocolate candy melting wafers to a microwave safe bowl. Heat on full power for 45 seconds, stir, and continue heating in 30 second intervals until the chocolate is melted and smooth.
3 cups milk chocolate candy wafer melts
Remove the clusters from the refrigerator. Quickly drop the peanut caramel cluster into the melted chocolate. Using either a table fork or a candy dipping fork to roll and remove the peanut clusters. Be sure to tap the fork gently against the bowl to remove any excess chocolate before placing the chocolate covered clusters back on the baking sheet. (You can use either a toothpick or a bamboo skewer help move the chocolate covered cluster onto the baking sheet)
If you are wanting to sprinkle the tops of the clusters with the sea salt, you will need to do this while the chocolate is damp, as the chocolate will set up quickly. Repeat for the remaining clusters.
1-2 teaspoons flaky sea salt

Notes

Storage:

Store any leftovers in an airtight container in a cool area. I do not recommend storing these candy clusters in the refrigerator unless absolutely necessary. I also do not recommend freezing the chocolate covered peanut clusters as it will cause the chocolate to “fat bloom,” or in other words, the cocoa and fat in the chocolate will separate.

Tips:

I highly recommend using waxed paper, silpat baking mat or parchment paper lined baking sheets and spraying them with nonstick cooking spray.
While they might not be traditional peanut and caramel clusters, you can replace the peanuts with pecans, cashews, almonds, or walnuts.
If you choose to sprinkle the tops of the clusters with the sea salt, you will need to do this while the chocolate is damp, as the chocolate will set up quickly.
You can double or even triple this peanut chocolate clusters recipe to make homemade candy for friends and family.
For a festive holiday flair, add some chopped dried cranberries and sprinkle some red and green sprinkles or nonpareils on top.

Nutrition