Today I have some Chocolate Caramel Peanut Clusters for your tasting pleasure! This recipe is part of the #Foodie Extravaganza food group I participate in. It’s a lot of fun, and really makes me work at coming up with something different and unique that you will enjoy! Even though I use the word work, I really love the challenge!
These Chocolate Caramel Peanut Clusters are yummy and chocolatey, gooey and nutty. That is a lot to ask for from such a small piece of candy, but it delivers and you won’t be disappointed!
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2 cups Sugar 2 cups Light Corn Syrup 1 cup Half and Half 1 cup Butter 1/2 teaspoon Salt 1 cup Whipping Cream 1 teaspoon Vanilla 1-2 cups Lightly Salted Dry Roasted Peanuts 1 pound Milk Chocolate 
Use an 8×8 pan and line it with foil. Cover the foil with butter. 
Use a medium saucepan and mix together the sugar, corn syrup, half and half, and butter and salt. 
Bring to a boil over medium high heat. Stir a few times. Wash the sides of the pot down with water so there is no build up of sugar crystals. 
Place a candy thermometer in the pot. Let it boil for 25 minutes or until the thermometer reaches 244-246 degrees, also known as firm ball stage. Stir frequently. 
Remove from heat, but leave burner on. Slowly pour cream into pan. Return pan to heat. Cook for 15 minutes or until temperature comes up to 248 degrees, stirring frequently. Remove from heat, and stir in vanilla. 
Pour caramel into prepared pan. Cool at room temp for 3-4 hours. 
Cut your caramel into small squares, or scoop caramel
with a scoop. Roll into a ball that weigh approx. 1/2 an ounce.
Refrigerate.
Take the caramel ball from the fridge one by one.
Roll each one in the nuts. Then press nuts
into the spaces that are not covered. You could stop at just
rolling the nuts if you don’t want a lot of them.
Refrigerate again.
Melt the milk chocolate in a double boiler.
Dip the caramel peanut balls in the milk chocolate.
Place on wax paper and place back in refrigerator
until chocolate is set up.
Thank you for joining me today!
Enjoy your peanut treats and
check out some more below:
Thank you to Alexis Tanner for hosting this month! .png)
Enjoy!
