These salted caramel peanut clusters are a must for gifts, parties, or special occasions! Such an easy and delicious homemade candy!
1/2tspcoarse kosher sea salt
2 1/4cupunsalted dry roasted peanuts
2cupmilk chocolate melting wafersOR dark chocolate*
1tspsea salt flakesoptional
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 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 in the microwave, melt the chocolate until smooth. Using a fork, dip each cluster into the chocolate, then return to the lined baking sheet. Sprinkle with sea salt, if desired. Repeat until all of the clusters have been dipped. Place in the refrigerator to set for 15-20 minutes.
* I prefer using Ghirardelli melting wafers because of their availability, however, Callebaut, Guittard and Merckens are also excellent options.