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–+ 1 tablespoon cookie scoop clusters
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Caramel Peanut Clusters

Salted Peanut Caramel Clusters are an easy to make homemade candy. Prepared as piles of caramel-coated peanuts and covered in melted chocolate.
Prep Time20 minutes
Cook Time8 minutes
Rest and Chill Time1 hour 30 minutes
Total Time1 hour 58 minutes
Course: Dessert
Cuisine: American
Servings: 30 1 tablespoon cookie scoop clusters
Calories: 180kcal
Author: Jennifer Fishkind

Ingredients

  • 11 ounces (or 311g) Kraft individually wrapped caramels unwrapped (There were 40 caramels in the package I used)
  • ¼ cup + 1 tablespoon heavy cream
  • 3 tablespoons salted butter sliced into pats
  • ½ teaspoon pure vanilla extract
  • 2½ cups salted dry roasted peanuts
  • 3 cups milk chocolate candy wafer melts I weighed my candy melts 18 ounces -or- 512g
  • 1-2 teaspoons flaky sea salt I used Maldon sea salt for optional garnish

Instructions

  • Line 2 baking sheets with waxed paper, silpat baking mat or parchment paper lightly sprayed with nonstick cooking spray.
  • Add the unwrapped caramels and heavy cream to a microwave safe medium size mixing bowl. Heat at full power, in 30 second intervals, stirring well after each interval until completely melted.
    11 ounces (or 311g) Kraft individually wrapped caramels, ¼ cup + 1 tablespoon heavy cream
  • Once the caramels are completely melted, stir in the sliced butter pats and ½ teaspoon of vanilla until the butter is melted and smooth.
    3 tablespoons salted butter, ½ teaspoon pure vanilla extract
  • Stir in peanuts. Allow the mixture to rest for 30 minutes at room temperature to continue cooling.
    2½ cups salted dry roasted peanuts
  • Next, use a 1 tablespoon cookie scoop to scoop up mounded tablespoons of the caramel and peanuts. Place the caramel and peanuts 2 inches apart. Repeat for the remaining caramel and peanuts. Once all clusters have been scooped, place the clusters in the refrigerator for 1 hour to chill before dipping in the chocolate.
  • Add the chocolate candy melting wafers to a microwave safe bowl. Heat on full power for 45 seconds, stir, and continue heating in 30 second intervals until the chocolate is melted and smooth.
    3 cups milk chocolate candy wafer melts
  • Remove the clusters from the refrigerator. Quickly drop the peanut caramel cluster into the melted chocolate. Using either a table fork or a candy dipping fork to roll and remove the peanut clusters. Be sure to tap the fork gently against the bowl to remove any excess chocolate before placing the chocolate covered clusters back on the baking sheet. (You can use either a toothpick or a bamboo skewer help move the chocolate covered cluster onto the baking sheet)
  • If you are wanting to sprinkle the tops of the clusters with the sea salt, you will need to do this while the chocolate is damp, as the chocolate will set up quickly. Repeat for the remaining clusters.
    1-2 teaspoons flaky sea salt