This high yield recipe is quick and easy, perfect when you need a crowd-pleasing candy – it’s thrifty too! We always have a batch on the dessert buffet next to the fudge and bourbon balls at Christmastime. Two or four large clusters, packaged in cellophane and tied with festive ribbon makes a lovely homespun gift.
32oz.dry roasted salted peanutstwo 16 oz. containers
32oz.dry roasted unsalted peanutstwo 16 oz. containers
Instructions
Place both chocolate and vanilla candy coating in a large slow cooker and turn to low setting. Cover with the lid.
Stir occasionally to encourage even melting of the candies. Stir mixture until both candies are combined with no white streaks of candy remaining.
Pour peanuts over the mixture and stir until peanuts are coated. Turn slow cooker to WARM setting.
Drop by spoonfuls onto parchment or wax paper. Scoop heaping tablespoons for 150 small clusters, or two heaping tablespoons for 75 large. Allow to set completely, approximately 1 hour.
Store candies air-tight in Tupperware between sheets of waxed paper, or package in cellophane bags with twist ties or ribbon for gifting.
Candy will keep well airtight for up to 2 weeks, or longer if refrigerated.
Notes
Use a cookie scoop (4 teaspoon capacity) and scoop two level scoops for the perfect size large cluster. I think these clusters are perfect as-is, but if you’d like to boost the chocolate flavor, add 1 cup of semisweet chips to the melted candy coating. Mix until melted, then pour in peanuts. This will help temper the semisweet chocolate, and avoid any clouding (fat bloom).You could make these with real chocolate bars; however, the end result will be very rich, and you'd need 21 bars (4 oz. each) for the required 84 oz. Very expensive these days.