This recipe brings together salty, crunchy peanuts, buttery caramel, and rich chocolate for a treat that’s indulgent yet simple. You don’t need any fancy tools or special ingredients — just common pantry staples and a little time. The mix of textures (crisp nuts, smooth chocolate coating, chewy caramel) makes every bite deeply satisfying. These clusters are also perfect for gifting, parties, or festive occasions because they look homemade and gourmet with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon coarse kosher sea salt
2 1/4 cups unsalted dry roasted peanuts
2 cups milk-chocolate melting wafers (or dark chocolate, if preferred)
1 teaspoon sea salt flakes (optional, for sprinkling on top)
Directions
In a small saucepan over medium heat, melt the sugar, stirring constantly so it doesn’t burn. As it melts, it will clump and then turn into a smooth brown liquid.
Once the sugar is fully melted, add the butter. The mixture will bubble — keep stirring for 1–2 minutes until the butter is fully melted.
Slowly stir in the heavy cream. Bring to a boil and let boil for about 1 minute. Then remove from heat and stir in the coarse salt.
Let the caramel sauce cool completely. First leave at room temperature for about 20 minutes, then chill in the refrigerator for about 1 hour. Cooling is key so the caramel becomes thick enough to hold the nuts together.
In a mixing bowl, combine the chilled caramel with the roasted peanuts, stirring until the peanuts are evenly coated.
Use a standard cookie scoop (or tablespoon) to drop mounds of the caramel-peanut mixture onto a baking sheet lined with parchment paper or a silicone mat. Place the sheet in the freezer for about 15 minutes to firm up the clusters.
Meanwhile, melt the chocolate wafers using a double boiler or microwave until smooth.
Dip each chilled peanut-caramel cluster into the melted chocolate using a fork. Gently shake off the excess chocolate, then place the cluster back on the lined baking sheet. If desired, sprinkle a little sea salt flakes on top while the chocolate is still wet.
Refrigerate the clusters for 15–20 minutes, until the chocolate is set.
Use a different nut: try cashews, walnuts, or pecans instead of peanuts.
Swap chocolate type: you can use dark chocolate, semi-sweet, or even white chocolate for the coating.
Skip homemade caramel: if you’re short on time, melt soft caramel candies with a bit of cream, then coat the nuts — though the flavor and texture will be slightly different.
Add mix-ins: for a festive twist, mix in dried cranberries, chopped nuts, or even a sprinkle of crushed pretzels before coating for extra crunch.
Adjust saltiness: omit the sea salt flakes on top for a sweeter treat, or add a pinch more salt for a stronger sweet-salty contrast.
Storage/Reheating
Store the clusters in an airtight container or freezer bag.
They will keep about 2–3 weeks at room temperature, 2–3 months in the refrigerator, and up to 6 months in the freezer. When ready to eat frozen clusters, thaw them at room temperature for about 10–15 minutes before serving for best texture.
FAQs
What if I don’t have a candy thermometer — is it still okay?
Yes. This recipe is designed to work without a candy thermometer. You melt the sugar slowly over medium heat, watching it carefully until it liquefies and turns brown, then add butter and cream — the process doesn’t require precise temperature measurements.
Can I use salted peanuts instead of unsalted?
Yes — you can use salted dry roasted peanuts. The result will be slightly saltier, so you might adjust or skip additional salt in the caramel or sprinkled on top.
Can I make clusters without melting chocolate?
Yes. You can skip the chocolate coating — the caramel-peanut clusters will still taste great. But the chocolate adds richness and a lovely finish.
Can I make them ahead of time?
Definitely. These clusters store well. They’ll keep for weeks at room temperature (in a cool place) or months if refrigerated or frozen.
My caramel turned out too thin or runny — what happened?
Probably because it didn’t cool and set enough before adding the peanuts. Refrigerate the caramel until it’s thick and slightly firm before mixing in peanuts.
Can I use a different nut — like almonds or cashews?
Yes. Try toasted cashews, walnuts, pecans, or almonds — they’ll give a different texture and flavor but will still be delicious.
What if I don’t have “melting wafers”?
Use any good-quality chocolate — milk, dark, or semi-sweet — chopped into pieces or chips will work fine. Just melt carefully so it doesn’t seize.
Will clusters still hold together if I skip chilling in the freezer before dipping?
It’s possible but not ideal — freezing helps the caramel-peanut mixture firm up so it holds shape when dipped in chocolate. Without chilling, clusters may flatten or lose shape.
Can I make smaller or larger clusters?
Yes. Use a smaller or larger scoop (or spoon) based on desired size. Keep in mind that larger clusters may take slightly longer to set.
Can I adjust sweetness or saltiness?
Yes. You can omit the final sprinkle of sea salt to make it sweeter, or use salted peanuts and a small extra pinch of salt for a stronger salty-sweet contrast.
Conclusion
These salted caramel peanut clusters strike a wonderful balance between sweet and salty, crunchy and creamy — and yet they’re incredibly easy to make at home. With simple ingredients and no special tools, you can create a candy that feels gourmet and is perfect for gifts, holidays, or cozy sweets nights. Once you try them, they’re sure to become a favorite treat.
These salted caramel peanut clusters combine rich homemade caramel, crunchy peanuts, and smooth chocolate for a sweet-and-salty treat that’s easy to make and perfect for gifting or indulging.
Ingredients
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon coarse kosher sea salt
2 1/4 cups unsalted dry roasted peanuts
2 cups milk-chocolate melting wafers (or dark chocolate, if preferred)
1 teaspoon sea salt flakes (optional, for topping)
Instructions
In a saucepan over medium heat, melt the sugar while stirring constantly until it turns into a smooth amber liquid.
Add the butter and stir until fully melted and combined, about 1–2 minutes.
Slowly stir in the heavy cream, bring to a boil for 1 minute, then remove from heat and stir in the coarse salt.
Let the caramel cool at room temperature for 20 minutes, then refrigerate for about 1 hour until thickened.
In a bowl, mix the chilled caramel with roasted peanuts until fully coated.
Drop spoonfuls of the mixture onto a parchment-lined baking sheet and freeze for 15 minutes to firm.
Melt the chocolate wafers using a double boiler or microwave until smooth.
Dip each cluster into melted chocolate, shake off excess, and place back on the baking sheet. Sprinkle with sea salt flakes if desired.
Refrigerate for 15–20 minutes until chocolate is set.
Notes
Ensure the caramel is fully cooled and thick before mixing with peanuts or it won’t hold shape.
Use dark chocolate for a deeper, richer flavor.
Store in a cool place or refrigerate for longer shelf life.
You can substitute other nuts like cashews, pecans, or almonds.
