Homemade candy making doesn’t come any easier than these decadent Toffee Peanut Clusters. They’re made with a combination of semi-sweet chocolate, peanut butter chips and white chocolate giving a unique flavor to the scrumptious coating. Add dry roasted peanuts and buttery toffee bits and you’re good to go. The added bonus is, no candy thermometer is required.
I know when candy making is mentioned thoughts of candy thermometers, caramelized sugar, soft ball and hard ball stage comes to mind. While working with a candy thermometer isn’t terribly difficult, it can be intimidating to some home cooks. This is the kind of candy recipe that makes candy prep stress free. You can prepare this in a double boiler or a heavy bottomed saucepan. I use the double boiler method, as there’s no worry about scorching the chocolate. No one wants to go to the trouble of buying ingredients and making plans only to have the chocolate ruined from overcooking. If you choose the saucepan method, just make sure you give it your full attention and stir it continually and it will work great. It’s important to use dry roasted peanuts as the fried cocktail peanuts are more oily and could change the texture of the melted chocolate. This is so simple and delicious, you will find yourself returning to this time and time again when easy homemade confections are in order.
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Helpful Kitchen Items:
Toffee Peanut Custers
Ingredients
- 1 12 oz package semi sweet chocolate chips
- 1 10 oz package peanut butter chips
- 1 4 oz white baking chocolate
- 2 cups dry roasted peanuts
- 1 cup bits-o-brickle toffee bits divided
Instructions
Melt the chocolate chips, peanut butter chips and white chocolate in a double boiler over simmering water or using a heavy bottomed saucepan over low heat, until smooth.
Add the peanuts and 3/4 cup toffee bits. Mix until evenly coated.
Using a Tbsp drop clusters onto wax paper or silicone baking mat. Sprinkle tops with remaining toffee bits.
Chill for 1 hour or until set. Store in an airtight container chilled for up to 2 weeks. Bring to room temperature for serving.
Recipe Notes
Depending on how the mixture is divided, yield can vary. When making bite size clusters recipe will yield 60 clusters.
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