- Prepare a Baking Sheet:
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Make the Caramel:
- In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Be careful not to burn the sugar.
- Once the sugar is melted, add the butter and continue to stir until fully incorporated.
- Slowly pour in the heavy cream, stirring continuously. The mixture will bubble up, so be cautious.
- Continue to cook and stir for another 2-3 minutes until the caramel is smooth and thickened.
- Combine Peanuts and Caramel:
- Remove the saucepan from heat and stir in the vanilla extract.
- Fold in the peanuts until they are evenly coated with caramel.
- Form the Clusters:
- Drop spoonfuls of the peanut-caramel mixture onto the prepared baking sheet, forming clusters. You can make them as large or small as you like.
- Cool and Set:
- Let the clusters cool and harden at room temperature. If you’re in a hurry, you can place them in the refrigerator for quicker setting.
- Serve or Store:
- Once set, store the clusters in an airtight container at room temperature for up to 2 weeks. For longer storage, keep them in the refrigerator.
Kitchen Equipment Needed
- Medium saucepan
- Wooden spoon or heat-resistant spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
Tips and Variations
- Nut Alternatives: Try using different nuts like almonds, cashews, or pecans for a variety of flavors.
- Chocolate Drizzle: For an extra touch of indulgence, drizzle melted chocolate over the clusters once the caramel has set.
- Sea Salt: Sprinkle a pinch of sea salt on top of the clusters before the caramel sets for a sweet-salty contrast.
- Caramel Consistency: If the caramel becomes too thick while cooling, gently reheat it over low heat to loosen it up.
How to Store Leftovers
Store Peanut Caramel Clusters in an airtight container at room temperature for up to 2 weeks. They can also be stored in the refrigerator for a longer shelf life. If freezing, layer them between sheets of parchment paper in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
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