Homemade Chocolate Caramel Peanut Clusters Recipe
User Reviews
5
Homemade Chocolate Caramel Peanut Clusters Recipe
Description
The Homemade Chocolate Caramel Peanut Clusters recipe centers on coating dry roasted peanuts in a rich caramel sauce made by melting caramels with butter, heavy cream, vanilla extract, and a bit of kosher salt. This caramel mixture is kept smooth with careful stirring and whisking before peanuts are mixed in, ensuring each cluster is evenly coated. After dropping the mixture onto parchment-lined trays and chilling to set, the clusters are dipped or topped with a mix of milk and semi-sweet chocolate chips melted separately. The combination of chewy caramel, crunchy nuts, and creamy milk and semi-sweet chocolate creates interesting texture and flavor contrasts. The addition of finishing sea salt adds a subtle savory note that balances the sweetness.
The method requires patience while melting and whisking the caramel to the right consistency, then chilling the clusters thoroughly before adding chocolate. The clusters firm up in the fridge and can be stored in an airtight container layered with parchment or wax paper to prevent sticking. This treat can be customized by adjusting the butter and cream for firmer or softer caramel or substituting different chocolates or nuts.
The recipe notes also suggest variations like using bourbon vanilla, making caramel peanut turtles with pecans or replacing peanuts, and opting for dairy-free chocolates. Storage options include keeping the clusters for up to a week at room temperature or refrigerating/freezing for longer storage. These clusters provide a textured, layered candy that blends nutty, sweet, and creamy elements suitable for a homemade confection.
Ingredients
- 2 ½ cups peanuts not quite a whole jar, dry roasted
- 60 caramels about 1 ½ packages (unwrapped of course)
- 3-4 tablespoons heavy cream less for firmer consistency
- 2 tablespoons butter Use less for firmer consistency
- 1-2 teaspoons vanilla extract
- ¼ teaspoon kosher salt or flaky sea salt
- 11.5 ounce milk chocolate chips (about 2 cups)
- ¾ cup semi sweet chocolate chips Or use all one or the other of your favorite chocolate
- sea salt optional, but so good! or fleur de sel, Maldon flaky
Instructions
- Line two baking sheets with parchment paper, if not a non-stick parchment, then spray lightly with a little oil.
- In a microwave-safe medium bowl, combine the unwrapped caramels (60), heavy cream (3-4 tablespoons), butter (2 tablespoons), vanilla extract (1-2 teaspoons) and sea salt (¼ tsp). Heat caramels in 30 second bursts, stirring well between each heating, I only needed to heat about 2 minutes. Keep stirring, it will continue to melt and come together. Towards the end, use a whisk to make the caramel smooth. Allow to cool for about 5 minutes, then stir in peanuts until well coated.
- Drop by a small cookie scoop or teaspoon onto the prepared baking sheets. Spray or rub a rubber spatula with oil and flatten the peanut clusters if necessary. Place baking sheets in fridge for 30 minutes.
- Meanwhile, pour milk chocolate chips (2 cups) and semi-sweet chocolate chips (¾ cup) into a medium microwave safe bowl. Heat in 30 second bursts, stirring very well between heatings, stopping when the chocolate is almost melted. Chocolate chips continue to melt and it will prevent the chocolate from seizing (breaking). If it gets grainy or clumpy, whisk in a little pat of butter or a little heavy cream until smooth.
- Allow the chocolate to cool for about 5 minutes, stirring well occasionally. Drop and spread a full teaspoon of chocolate over the top of each chilled peanut caramel cluster. Repeat with the balance of the candies. If desired, sprinkle with a little flaky sea salt (adds great salted caramel flavor). Tip: Sprinkle the salt as you go along, so that it sticks to the warm chocolate.
- Refrigerate for 30 minutes before removing and storing.
Notes
- Store clusters airtight with parchment or wax paper between layers to prevent sticking.
- Keep clusters at room temperature up to one week or refrigerate/freezer for up to three months.
- Adjust butter and heavy cream amounts to achieve desired caramel firmness.
- Try substituting pecans or other nuts to make caramel peanut turtles.
- Bourbon vanilla can be used instead of regular vanilla for a different flavor.
- Use all milk chocolate chips or all semi-sweet chocolate chips based on preference.
- Homemade caramel can replace store-bought if desired.
- Confirm ingredients are gluten-free if needed, as the recipe can be naturally gluten-free.
- Swap dairy chocolate chips with dairy-free options for a dairy-free version.
- Consider coconut milk-based caramels as an alternative caramel option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 38-30 servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 191kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 4mg | 1% |
| Sodium | 100mg | 4% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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