Easy Chocolate Peanut Clusters
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.
Servings 24 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
Chocolate: I highly recommend using already tempered chocolate for a better finish. Otherwise, the peanut clusters will not be shiny, but the flavor will be great. If you want to temper it, here's a good way of tempering chocolate without a thermometer. Types of chocolate:
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.
Variations: Peanuts and chocolate never fail, but you can use hazelnuts (fantastic combo!), walnuts or any other nut you like paired with chocolate. They can be customized with other ingredients such as coconut, dried fruit, pretzels, and cookie chunks. Get creative and make them your own!
Storage: Keep your chocolate peanut clusters in an airtight container at room temperature for up to a week. If you prefer a firmer texture, you can also store them in the refrigerator, but be aware that they may develop a white film on the surface due to temperature changes.
