Peanut Caramel Clusters

Certainly! Here’s a recipe for Peanut Caramel Clusters, a sweet and salty treat that’s perfect for snacking or gifting:

Peanut Caramel Clusters

Yields: Approximately 24 clusters (depending on size) Prep Time: 30 minutes Chill Time: 1-2 hours

Ingredients:

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter, cut into pieces
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups roasted salted peanuts
• 1 cup semisweet chocolate chips

Equipment:

• Large saucepan
• Candy thermometer
• Parchment paper
• Baking sheet
• Double boiler or heat-safe bowl and saucepan

Instructions:

1. Prepare: Line a baking sheet with parchment paper and set aside.

2. Make the Caramel:

   • In a large saucepan, combine the sugar, corn syrup, heavy cream, and butter. Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
   • Stop stirring once the mixture comes to a boil. Clip a candy thermometer to the side of the pan, making sure it’s not touching the bottom.
   • Continue to cook, without stirring, until the mixture reaches 245°F (hard-ball stage). This will take about 10-15 minutes.
   • Once the caramel reaches 245°F, carefully remove the pan from the heat.
   • Stir in the vanilla extract and salt.

3. Add Peanuts:

   • Quickly stir in the peanuts until they are well coated with the caramel.

4. Form Clusters:

   • Working quickly, drop spoonfuls of the peanut caramel mixture onto the prepared baking sheet.
   • Leave some space between each cluster as they will spread slightly.

5. Chill: Let the clusters cool and set completely at room temperature for at least 1 hour.

6. Melt Chocolate:

   • Melt the chocolate chips in a double boiler or a heat-safe bowl set over a saucepan of simmering water. Stir until smooth.

7. Drizzle Chocolate:

   • Drizzle the melted chocolate over the cooled peanut caramel clusters.
   • If desired, sprinkle with a bit of sea salt for an extra flavor dimension.

8. Chill Again: Place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate is set.

9. Serve and Store: Once the chocolate is set, the peanut caramel clusters are ready to serve. Store any leftovers in an airtight container at room temperature for up to a week.

Tips:

• Don’t Stir the Caramel: Once the caramel mixture comes to a boil, avoid stirring it as this can cause the sugar to crystallize.
• Work Quickly: The caramel will start to set as it cools, so work quickly when adding the peanuts and forming the clusters.
• Use a Silicone Mat: If you have one, a silicone baking mat works great for this recipe as the caramel won’t stick to it.

Enjoy your delicious homemade Peanut Caramel Clusters!