Let Me Tell You About These Candy Clusters…
So you know those sweet treats you bring to a party and suddenly everyone’s your best mate? These Crunchy Toffee & Roasted Peanut Candy Clusters are that for me. The first time I made them, I got my sugar all over the counter (don’t ask), and my little cousin tried to eat them before they cooled—classic! Anyway, now it’s sort of a family joke. And honestly, nothing tastes more like Christmas at our place. Or, well, Tuesday. Who needs a reason?
Why You’ll Love This Recipe
I make this when I’m craving something sweet-crunchy but don’t feel like baking a whole tray of cookies. Or, when I’ve got leftover roasted peanuts (which is rare, honestly, since I snack on them straight form the jar). My family goes a bit wild for these because they’re like grown-up peanut brittle, but with that buttery toffee kick. Plus, it’s all stuff you toss together in a pan—no crazy baking marathon. Oh, fair warning: the first time I made toffee I burnt it. Twice. So don’t wander off to check your phone mid-cook!
What You’ll Need (But Don’t Sweat the Small Stuff)
- 1 cup roasted peanuts (I usually use salted, but unsalted works if that’s all you’ve got)
- 3/4 cup toffee bits (Heath bits are what I grab, but my gran swears by any toffee you can bash up with a rolling pin)
- 1 tbsp unsalted butter (or, honestly, whatever you have—margarine is fine in a pinch)
- Pinch of flaky sea salt (completely optional, but I love it for contrast)
- 1/2 cup granulated sugar
- 1/4 cup heavy cream (I’ve even used evaporated milk when I ran out—works in a jam)
- 1 tsp vanilla extract (But if you’re out, skip it, no stress!)
- 1 cup chocolate chips (milk or dark, or that fancy single-origin stuff if you’re feeling posh)
Let’s Make ‘Em! Step-by-Step, Sort Of
- Prep a baking tray. Line it with parchment or, if you ran out like I did last time, just butter it up well. Set aside.
- Melt the butter and sugar. Toss both in a saucepan over medium heat. Stir (not too furiously) until it gets all golden and starts to look glossy. This is where I always get overexcited and sneak a taste—don’t do this; molten sugar is basically lava.
- Add the cream. It’ll bubble up like a science experiment—don’t panic, just keep stirring. Let it cook for another 2 minutes or so, until it’s thickened a tad.
- Mix in the vanilla and sea salt, if you’re using them. Or don’t. It’s your kitchen!
- Throw in peanuts and toffee bits. Stir till everything’s coated. If it looks a bit clumpy, you’re on the right track.
- Scoop clusters onto the tray. I use a tablespoon for this but honestly, two spoons or even your hands (careful, hot!) work. They don’t need to look perfect—mine always come out a bit wonky.
- Melt the chocolate chips. Do this in a microwave (short bursts and lots of stirring, or you’ll get sad, lumpy chocolate) or in a bowl over simmering water if you’re feeling patient.
- Drizzle or dollop chocolate on each cluster. Sometimes I just dunk the whole thing. Up to you!
- Chill till set. Fridge works fastest, about 30 minutes. Or leave them on the counter if your kitchen isn’t roasting hot.
A Few Notes from My Messy Kitchen
- If you overcook the toffee, it gets rock hard. (I chipped a tooth once. Not fun!)
- The clusters don’t have to be uniform. Actually, I like the rustic look. More character, right?
- I’ve tried this with cashews and it’s tasty, but peanuts hold up better with the toffee.
Variations I’ve Tried (Some Winners, Some… Not)
- Candied ginger bits instead of toffee—pretty good, but my brother said it was “weirdly spicy.”
- Swapping dark chocolate for white chocolate—just doesn’t do it for me. Too sweet, but might be your jam.
- Pretzel bits in with the peanuts—now that’s a happy accident.
Equipment (and Some Cheeky Workarounds)
- Medium saucepan (or two small ones if you’re in a pinch—just more washing up, ugh)
- Baking tray with parchment (wax paper will do, or just a greased plate, if desperate)
- Spoons for scooping. No cookie scoop? Two big spoons are fine.
- Microwave or double-boiler for melting chocolate—if all else fails, a heatproof bowl over a pot works (learned this off Sally’s Baking Addiction and never looked back)
How to Store (If They Last That Long…)
Keep these in an airtight container, maybe with parchment between the layers so they don’t stick. Fridge is good if your place gets warm, but room temp is fine for a day or two. Actually, I think they taste better the next day, if you can leave them alone that long. In my house, they’re usually gone by breakfast.
How We Serve ‘Em (Our Not-So-Secret Tradition)
Okay, so these have been known to make an appearance at family movie night—right in the popcorn bowl. Or stacked in a mason jar for edible gifts, which is honestly the only way I ever have leftovers. I like them best with strong coffee, but my nephew dips them in vanilla ice cream (no accounting for taste, eh?).
Things I’ve Learned the Hard Way (Don’t Be Me)
- Don’t rush the toffee step. I tried cranking up the heat once and just got a burnt, smoky mess.
- If you don’t cool the clusters before adding chocolate, it melts everywhere. Messy, but still delicious—I guess.
FAQ—Your Burning (Or Melting?) Questions
- Can I use other nuts? Yep! Pecans, almonds, even walnuts—go wild. But for me, roasted peanuts are top of the pops.
- Is it gluten-free? Pretty much—just check your toffee bits and chocolate for hidden wheat. Learned that after a friend’s celiac scare. Oops.
- Do I need a candy thermometer? Honestly, nah. I’ve never used one. But if you’re a stickler, Serious Eats has a good roundup. I just go by color and smell.
- Why did my clusters fall apart? Might’ve not cooked the toffee long enough or added too many peanuts (guilty of that, more than once). But even the crumbles taste good on yogurt or ice cream.
So there you have it. Clusters, chaos, and a whole lot of crunch. If you give these a go, let me know if you find a way to make them last more than a day—still working on that in my house!
Ingredients
- 1 1/2 cups roasted salted peanuts
- 1 cup toffee bits
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil
- 1/2 cup chopped pretzels
- 1/2 teaspoon sea salt (optional, for topping)
- 1/2 teaspoon vanilla extract
Instructions
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1Line a baking sheet with parchment paper or a silicone baking mat.
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2In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
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3Stir in the vanilla extract, roasted peanuts, toffee bits, and chopped pretzels until evenly coated with chocolate.
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4Drop spoonfuls of the mixture onto the prepared baking sheet, forming clusters. Sprinkle with sea salt if desired.
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5Refrigerate the clusters for at least 30 minutes, or until set. Store in an airtight container.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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