This might be the easiest chocolate candy ever. It's a simple concept of mixing melted chocolate with nuts, and maybe sea salt flakes. They're delicious, ready in 25 minutes, and the perfect treat to make with kids, for kids' birthdays, and as a holiday gift.
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Homemade chocolate candy
Peanuts or peanut butter and chocolate are a hugely popular and mouthwatering flavor combination.
I tend to pair it with dark chocolate, like the chocolate peanut butter oat bars (no-bake!) and the not-too-sweet peanut butter quick bread with chocolate sauce.
But any chocolate goes.
I use all three for this recipe: dark, milk, and white. The final flavor is different, and I love it. I highly encourage you to find your sweet chocolate spot.
This is a similar concept to chocolate bark.
The idea of making your own chocolate bar is so appealing, in my opinion, and if you also thought for years that certain flavors or candies could only be achieved by huge companies with complicated, expensive machinery, the excitement and surprise after the first bite is multiplied by a gazillion.
They taste superb, and you know exactly what the ingredient list is, which is always a big plus.
Testing notes
Paula's tips that make a difference.
Chocolate: I highly recommend using already tempered chocolate for a better finish. You can buy it as melting chocolate wafers. If using semisweet chocolate bars or chips, you might get a dull finish as they're not tempered. But the flavor will still be great. Tempering chocolate is not advisable for beginner bakers.
Type of chocolate: I mix the three types (semisweet, milk chocolate, and white chocolate), sometimes only dark and white. But this recipe works with one kind of chocolate also, as I show in this chocolate clusters reel. Whatever you love or are in the mood for.
Peanuts: I highly recommend toasted peanuts because the flavor is more pronounced. I buy them toasted (you can do it at home if you purchase natural nuts) and add some of my favorite sea salt. But to make your life easier, you can use already salted peanuts. The downside is that you can't control the amount of salt.
Easier cleaning: using parchment or wax paper makes it easy to remove once the clusters are dried, and there's no need to clean a baking sheet.
Sea salt is optional, but it adds another layer of flavor that complements the chocolate and peanuts very well. I use and love Maldon sea salt. Kosher salt also works well as it's coarser than regular, fine table salt.
How to make peanut clusters
This process is so simple, quick and easy that it's almost a 'no recipe' recipe.
Melt
Microwave. Melt chopped chocolate in 10-second spurts, stirring in between. Be careful you don't scorch it.
Stovetop. Place the bowl with the chopped chocolate over a small saucepan with a few inches of water. Make sure the bottom of the bowl doesn't touch the water and that no water gets into the bowl. If the water boils too much before the chocolate is melted, turn the heat off and let the hot vapor melt the remaining chocolate.
Stir until coated
Melted chocolate and peanuts are combined in a bowl with a spatula or spoon.
Form mounds
Use parchment paper to line the baking or cookie sheets. I use a ⅛ measuring cup, but you can use measuring tablespoons or regular ones.
Let the clusters dry
This takes me anywhere from 30 minutes to 2 hours, depending on the size of the mounds, the type of chocolate, and the temperature of the room. They are ready when completely dry and you can remove them easily from the parchment paper.
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Easy Chocolate Peanut Clusters
Ingredients
- 1 pound chocolate, tempered is best, see Notes below
- 1 ¾ cup toasted or roasted peanuts, see Notes below
- pinch of sea salt
Instructions
- Line 2 baking sheets with wax or parchment paper.
- Melt 1 pound chocolate together in the microwave, in 10-15 seconds (at the most) spurts and whisking it thoroughly until some pieces won't melt before microwaving it again. Stop when it's all mixed, don't overcook it because it goes from smooth to scorched in seconds. Or in a bowl over simmering water, being careful the chocolate doesn't touch the water.
- Add 1 ¾ cup toasted or roasted peanuts and pinch of sea salt, and mix very well, until it's all coated.
- Drop by tablespoons (or with a ⅛ measuring cup) onto the prepared sheets.
- Let dry completely at room temperature, which will take about 15 minutes. Larger mounds will take longer.
- Keep at room temperature, in a cool place. I like to use metal tins, but they disappear fast.
Video
Notes
Adapted from a very old Bon Appetit magazine
Donna Thompson says
Was an easy recipe. They turned out better than I thought they would.
Simon ola says
How long can it last.
Paula Montenegro says
Hi Simon, I've kept them for at least a week.
Simon ola says
Easy to understand.