Organization: always read the recipe before starting and make sure you have all the ingredients measured and at the right temperature, the right pan size, utensils, and enough counter space to work comfortably. 

Chocolate: I highly recommend using already tempered chocolate for a better finish. But, since it can sometimes have other ingredients that you might not like, tempering it first is a good idea. If you don't (it's a quick step but here's a good way of tempering chocolate without a thermometer) the peanut clusters will not be shiny but the flavor will be great. Types of chocolate: I like to use 3/4 semisweet and 1/4 white chocolate OR 2/3 semisweet and the final 1/3 half milk and half white. But any combination works really. 

Peanuts: to make your life easier, you can use already salted peanuts and omit the salt in the recipe. The downside is that you can't control the amount of salt.

Parchment paper: or wax paper, they both work very well and make it easy to remove once the clusters are dried.

Easier cleaning: using parchment paper will make your life simpler because if some chocolate gets stuck you simply throw the paper away and don't have to clean the whole tray o baking sheet.

Nuts: peanuts and chocolate never fail, but you can use hazelnuts (amazing combo!), walnuts or any other nut you like paired with chocolate.