Description
Deliciously sweet and salty Peanut Caramel Clusters made with smooth melted caramels, roasted salted peanuts, and dipped in rich milk chocolate, finished with a sprinkle of flaky sea salt for the perfect bite-sized treat.
Ingredients
Scale
Caramel Base
- 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
Nuts
- 2 ½ cups salted dry roasted peanuts
Chocolate Coating
- 3 cups milk chocolate candy wafer melts
Garnish
- 1 to 2 teaspoons flaky sea salt (such as Maldon sea salt)
Instructions
- Prepare baking sheets: Line two baking sheets with waxed paper, silpat baking mats, or parchment paper lightly sprayed with nonstick cooking spray to prevent sticking.
- Melt caramels: Place the unwrapped caramels and ¼ cup heavy cream into a microwave-safe medium bowl. Heat at full power in 30-second intervals, stirring thoroughly after each interval until the mixture is completely smooth and melted.
- Add butter and vanilla: Stir in the sliced salted butter pats and ½ teaspoon vanilla extract into the melted caramel until the butter is fully melted and the mixture is smooth.
- Mix in peanuts and cool: Fold in the salted dry roasted peanuts evenly throughout the caramel mixture. Let the mixture rest at room temperature for 30 minutes to cool and thicken slightly.
- Scoop clusters: Using a 1-tablespoon cookie scoop, scoop out mounded tablespoons of the caramel-peanut mixture and place them 2 inches apart on the prepared baking sheets to form individual clusters.
- Chill the clusters: Refrigerate the baking sheets with the caramel clusters for 1 hour to firm up before dipping.
- Melt chocolate wafers: Place the milk chocolate candy wafer melts in a microwave-safe bowl. Heat at full power for 45 seconds, stir well, then continue heating in 30-second intervals, stirring after each, until completely melted and smooth.
- Dip clusters in chocolate: Remove the chilled clusters from the refrigerator. Using a table fork or candy dipping fork, carefully dip each cluster into the melted chocolate, rolling to coat completely. Tap the fork lightly against the bowl edge to remove excess chocolate, then place coated clusters back on the prepared baking sheets.
- Garnish and set: While the chocolate is still wet, sprinkle each cluster with flaky sea salt. Allow the clusters to set at room temperature until the chocolate firms up before serving and enjoying.
Notes
- Use salted dry roasted peanuts for a perfect balance of sweet and salty flavors.
- If you don’t have candy dipping forks, a regular fork works fine for dipping and draining the chocolate.
- For a quicker set, you can refrigerate the dipped clusters, but room temperature setting gives a better texture.
- Store any leftover clusters in an airtight container at room temperature or refrigerated for up to one week.
- Adjust the amount of flaky sea salt to your taste preference for saltiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: peanut caramel clusters, salted caramel, chocolate dipped peanuts, easy dessert, candy clusters, homemade candy
