Introduction

These Salted Peanut Caramel Clusters are a delightful blend of chewy caramel, crunchy peanuts, and smooth milk chocolate, finished with a touch of flaky sea salt. They make an irresistible treat that’s perfect for sharing or indulging yourself.

The image shows a cluster of chocolate-covered candies resting in white paper cups on a white marbled surface. One candy is cut in half, revealing three layers: a glossy, smooth dark brown chocolate outer shell with soft folds on top, a middle layer of golden caramel, and an inner layer filled with whole light tan peanuts. Around the candies, whole and halved peanuts are scattered along with a small square caramel piece. The overall look is rich and textured with a nice contrast between the shiny chocolate, sticky caramel, and crunchy peanuts. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

11 ounces Kraft individually wrapped caramels, unwrapped (about 40 caramels, 311g)
¼ cup heavy cream
1 tablespoon heavy cream
3 tablespoons salted butter, sliced into pats
½ teaspoon pure vanilla extract
2 ½ cups salted dry roasted peanuts
3 cups milk chocolate candy wafer melts
1 to 2 teaspoons flaky sea salt (such as Maldon), for garnish (optional)

Instructions

Step 1: Line two baking sheets with waxed paper, a Silpat baking mat, or parchment paper lightly sprayed with nonstick cooking spray.
Step 2: Place the unwrapped caramels and ¼ cup heavy cream in a microwave-safe medium bowl. Heat on full power in 30-second intervals, stirring well after each, until completely melted.
Step 3: Stir in the sliced butter and ½ teaspoon vanilla extract until the butter melts and the mixture is smooth.
Step 4: Fold in the peanuts until evenly combined. Let the mixture rest at room temperature for 30 minutes to cool slightly.
Step 5: Using a 1-tablespoon cookie scoop, drop mounded tablespoons of the caramel and peanut mixture onto the prepared baking sheets, spacing them about 2 inches apart.
Step 6: Refrigerate the clusters for 1 hour to chill completely before dipping.
Step 7: Melt the milk chocolate wafer melts in a microwave-safe bowl by heating for 45 seconds on full power. Stir, then continue heating in 30-second intervals, stirring until smooth and fully melted.
Step 8: Remove the chilled clusters from the refrigerator. Dip each cluster into the melted chocolate using a fork, gently tapping to remove excess chocolate, then place back on the baking sheets.
Step 9: While the chocolate is still wet, sprinkle the clusters with flaky sea salt. Let them sit at room temperature until the chocolate sets, then enjoy!

Tips & Variations

For a crunchier texture, toast the peanuts lightly before mixing them into the caramel.
If you prefer a darker chocolate flavor, substitute the milk chocolate wafers with dark chocolate melts.
You can swap salted peanuts for unsalted and adjust the sea salt garnish to control saltiness.
Use a candy or dipping fork for easier handling while coating clusters in chocolate.

Storage

Store the clusters in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. If refrigerated, bring them to room temperature before serving for the best texture. These clusters can also be frozen for up to 3 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut in this recipe?

Yes, you can substitute the salted dry roasted peanuts with almonds, cashews, or pecans based on your preference. Just ensure they’re roasted and salted to keep the flavor balance.

What if I don’t have caramel candies on hand?

You can make homemade caramel by heating sugar, butter, and cream together, but using store-bought caramels keeps this recipe quick and simple without sacrificing taste.