Perfect for gifts or parties, these Peanut Caramel Clusters are an irresistible treat! Easy to make and oh-so-delicious, they’re crunchy, sweet, and satisfying!
These Peanut Caramel Clusters are a rich, indulgent candy that combines crunchy roasted peanuts with soft, buttery caramel and a smooth chocolate coating. Each bite delivers the perfect balance of salty and sweet, with the peanuts adding texture and the gooey caramel creating a chewy center. The chocolate shell ties everything together, making these clusters feel like a homemade version of your favorite candy bar. You won’t be able to get enough!
If you want more salted caramel treats to enjoy during the holiday season, try my salted caramel hot cocoa or our salted caramel cookie dough cups.
Table of Contents
Why I Love These Candies
- They’re fun to make, and if you have kids, they’ll love helping out in the kitchen with these simple steps.
- These are perfect for holiday gifts or a treat to bring to a party.
- Peanut Caramel Clusters are super easy to make with just a few simple ingredients you probably already have in your pantry.
Recipe Ingredients
Milk or Dark Chocolate Melting Wafers – Smooth and creamy, the chocolate adds a rich, sweet layer.
Unsalted Dry Roasted Peanuts – These give a crunchy, salty bite that balances the sweetness.
Heavy Cream – Creamy and luscious, it makes the caramel softer and more decadent, so it’s chewy without being too hard.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Nuts – You can, of course, use other nuts like cashews or walnuts, or even pecans and almonds, depending on what you have on hand. Mixed nuts work well too for extra variety.
Pre-made caramels – We like making our own caramel to control the ingredients, but if you’re pressed for time, melt 15-20 packaged caramels with a couple of tablespoons of heavy cream or butter until smooth. You can also use caramel sauce as a shortcut.
Chocolate – We prefer milk chocolate wafers, but you can use dark, white, or semi-sweet chocolate. You can even mix chocolates for a layered effect or add a drizzle of white chocolate on top.
How to Make Peanut Clusters
Step 1: Heat the sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn brown. Once the sugar has melted completely, add the butter. The mixture will bubble; continue stirring for 1-2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute, then remove from the heat and add the salt. Allow the caramel to cool completely before using (about 20 minutes at room temperature + 1 hour in the refrigerator).
Step 2: In a medium mixing bowl, combine the salted caramel and peanuts. Using a standard-size cookie scoop, scoop mounds of peanuts and caramel onto a lined baking sheet (you can use wax, parchment, or a silicone baking mat). Place in the freezer for 15 minutes to firm up.
Step 3: Using a double boiler or microwave, melt the chocolate until smooth. Using a fork, dip each cluster into the chocolate, then gently shake the fork to remove any excess chocolate before returning the cluster to the lined baking sheet. Sprinkle with sea salt, if desired. Repeat until all clusters have been dipped. Place in the refrigerator to set for 15-20 minutes.
Expert Tips
Use a Cooling Rack for Draining – After dipping the clusters in chocolate, place them on a cooling rack over parchment paper. This way, any extra chocolate drips off easily, giving you a neat and smooth finish without the mess.
Don’t Overheat the Chocolate – Be sure to stir the chocolate often while melting. If it thickens or seizes, no worries—just add a little butter or cream to smooth it out and keep going.
FAQs
Absolutely! You can sprinkle sea salt, crushed nuts, or even festive sprinkles on top of the clusters right after dipping them in chocolate.
Yes, you can use dairy-free chocolate and replace the cream with a non-dairy alternative like coconut cream to make the clusters vegan-friendly.
Storage Info
STORE these Salted Caramel Peanut Clusters in an airtight container or freezer bag. They will last 2-3 weeks at room temperature, 2-3 months in the refrigerator, and up to 6 months in the freezer.
For best results, thaw frozen clusters at room temperature for about 10-15 minutes before serving.
More Homemade Candies to Try
Peanut Caramel Clusters Recipe
Ingredients
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/2 tsp coarse kosher sea salt
- 2 1/4 cup unsalted dry roasted peanuts
- 2 cup milk chocolate melting wafers - OR dark chocolate*
- 1 tsp sea salt flakes - optional
Instructions
- Heat the sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn brown. Once the sugar has melted completely, add the butter. The mixture will bubble; continue stirring for 1-2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute, then remove from the heat and add the salt. Allow the caramel to cool completely before using (about 20 minutes at room temperature + 1 hour in the refrigerator).
- In a medium mixing bowl, combine the salted caramel and peanuts. Using a standard-size cookie scoop, scoop mounds of peanuts and caramel onto a lined baking sheet (you can use wax, parchment, or a silicone baking mat). Place in the freezer for 15 minutes to firm up.
- Using a double boiler or microwave, melt the chocolate until smooth. Using a fork, dip each cluster into the chocolate, then gently shake the fork to remove any excess chocolate before returning the cluster to the lined baking sheet. Sprinkle with sea salt, if desired. Repeat until all clusters have been dipped. Place in the refrigerator to set for 15-20 minutes.
I made these and loved how the salty peanuts balanced out the rich caramel and chocolate.
O-M-G! These are heavenly!! I’m not even big on sweets but THESE are amazing. Definitely making again…and again….and again. Thanks for sharing!
Added some macadamia nuts as well. So good!
Hi Diane, thanks for sharing your changes and for the 5 star review!