Salted Peanut Caramel Clusters

No-bake Salted Peanut Caramel Clusters combine rich caramel, crunchy salted peanuts, and smooth chocolate for a sweet and salty treat. The easiest recipe with just a handful of ingredients, perfect for holidays and gift giving!

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Salted peanut caramel clusters prove that you don’t need a complicated recipe to create something truly irresistible. The soft, melt-in-your-mouth caramel pairs beautifully with the salty crunch of roasted peanuts, while the milk chocolate coating and sea salt finish add a special touch to this simple candy. Perfect for satisfying your sweet tooth or gifting to others, these clusters are easy to make and even easier to enjoy.

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What You Need to Know

MAIN INGREDIENTS: Kraft caramels, heavy cream, salted butter, vanilla extract, salted dry roasted peanuts, milk chocolate candy wafer melts, flaky sea salt

QUICK STEPS: Melt caramels and cream, stir in butter and vanilla, mix in peanuts, scoop clusters, chill, dip in melted chocolate, sprinkle with sea salt

TOTAL TIME AND YIELD: 1 hour 58 minutes, 30 clusters

WHY THIS RECIPE: This salted peanut caramel clusters recipe balances indulgence and ease with rich, buttery caramel paired perfectly with crunchy salted peanuts and smooth milk chocolate. The flaky sea salt on top adds a gourmet touch that elevates the flavors, making each bite irresistible. It’s a simple, no-bake recipe that delivers professional-quality candy without special equipment—perfect for gifting or a sweet treat at home!

PRO TIP: Opt for premium chocolate candy melts for a smooth, glossy finish that makes the clusters look as good as they taste.

Salted Peanut Caramel Clusters Ingredients

You’ll adore this homemade candy. No-bake sweet treats are one of our favorite things and you’ll find this recipe is so easy to make with these simple ingredients.

Caramel Peanut Clusters Substitutions and Additions

Salted Dry Roasted Peanuts: You can use any nuts you prefer! If you want these to taste more like classic turtles, you can use pecans. You can also use mixed nuts for a variety or Spanish peanuts.

Salted Butter: If you only have unsalted butter on hand, you can use it, but you might want to add a pinch of salt to the caramel mixture to balance the flavors.

Milk Chocolate Candy Wafer Melts: You can use dark chocolate candy melts for a deeper, richer flavor. Semi-sweet chocolate melts would also be ideal, or white chocolate can provide a sweeter, creamier coating.

Flaky Sea Salt: Coarse kosher salt can be a good substitute if you don’t have flaky sea salt. Just sprinkle a smaller amount to avoid over-salting.

How To Make This Salted Peanut Caramel Clusters Recipe

STEP ONE: Line two baking sheets with waxed paper or parchment paper. Lightly spray with nonstick cooking spray to prevent this sweet and salty treat from sticking and make cleanup easier.

STEP TWO: Add the unwrapped caramels and heavy cream to a microwave-safe mixing bowl.

Melt the caramels at full power in 30-second intervals, stirring well after each interval. Be patient and stir thoroughly to avoid any clumps.

PRO TIP: Make sure the caramels are fully melted and smooth before proceeding to the next step, or your clusters can end up lumpy and hard to eat.

STEP THREE: Once the caramels are fully melted, stir in the sliced butter pats and vanilla extract.

Mix until the butter is melted and the mixture is smooth. The butter adds a rich, creamy texture to the caramel.

STEP FOUR: Stir in your roasted peanuts until they’re evenly coated with the caramel sauce.

Allow the mixture to rest for 30 minutes at room temperature to continue cooling and thickening.

STEP FIVE: Using a one-tablespoon cookie scoop, scoop mounded heaps of the caramel and peanut mixture onto the baking sheets. Leave some space between them.

Repeat for the remaining mixture.

Once all clusters have been scooped, place them in the refrigerator for one hour to chill before dipping in the chocolate.

STEP SIX: When the clusters have hardened in the fridge for one hour, add the chocolate candy melting wafers to a microwave-safe bowl.

Heat on full power for 45 seconds, stir, and continue heating in 30-second intervals until the chocolate is melted and smooth.

Stir thoroughly to ensure an even consistency.

PRO TIP: Avoid overheating the chocolate, as it can become grainy. When only a few small pieces of unmelted chocolate remain in the bowl, stir well, and they should dissolve into the mixture.

STEP SEVEN: Remove the clusters from the refrigerator. Quickly drop each peanut caramel cluster into the melted chocolate.

Roll and remove the clusters using either a table fork or a candy-dipping fork.

Tap the fork gently against the bowl to remove any excess chocolate before placing the chocolate-covered clusters back on the baking sheet.

STEP EIGHT: Sprinkle the tops of the clusters with sea salt while the chocolate is still damp, as it will set up quickly, and the salt won’t stick.

Repeat for the remaining clusters. Allow the chocolate to set in a cool, dry place.

Troubleshooting Tips for Salted Caramel Peanuts

If you run into any trouble, you may find helpful guidance here. Our recipe testers have provided their best tips to guide you:

• Butter Integration: Allow the butter to come to room temperature before adding it to the caramel. This helps it melt more quickly and blend smoothly without clumping.
• Cooling the Caramel and Peanuts: Place the caramel and peanut mixture in a shallow pan to speed up the cooling process if you’re in a hurry. This ensures it’s ready for scooping sooner.
• Temperature Control for Chocolate: If the chocolate starts to harden while you’re dipping the clusters, reheat it briefly in the microwave for 10-15 seconds to restore its smooth consistency.
• Quick Dipping: Work quickly when dipping the clusters in the melted chocolate to prevent the caramel from softening too much. Dipping the clusters helps if they are very cold.
• Chocolate Drip Management: Place a sheet of wax paper or parchment paper under the wire rack to catch any excess chocolate drips. This makes cleaning up easier, too!

How To Serve Salted Peanut Caramel Clusters

Whether you’re looking to impress at a party or just savor them as a snack, we know you’ll love this delicious treat.

Your peanut caramel clusters look impressive stacked on a serving plate. They’ll blend perfectly with other finger food desserts, like brownie muffins, eclair cookies, or German chocolate truffles.

Gift Boxes: Place the clusters in decorative boxes or tins, lined with parchment paper. They’re a great gift for the holiday season, especially for teachers or workmates.

Snack Mix: Combine the peanut and caramel clusters with pretzels, popcorn, and dried fruit for a sweet and salty snack mix. This is great for movie nights or casual get-togethers.

Ice Cream Topping: Crumble a few clusters over a bowl of vanilla ice cream with a drizzle of hot fudge for a surprisingly yummy version of a sundae. 

Pair with Coffee: Enjoy the clusters with a cup of freshly brewed coffee or a vanilla latte.

These peanut clusters are a unique addition to a cookie exchange or bake sale, and will disappear at holiday gatherings or birthday celebrations. Decorate the clusters with festive sprinkles or edible glitter to match the occasion.

MORE SALTED CARAMEL RECIPES

Pie Recipes

Salted Caramel No-Bake Pie

Condiments

Salted Caramel Sauce

How To Store Caramel Clusters

Properly storing your caramel peanuts will keep their taste and texture fresh. Whether you want to make them ahead of time or store leftovers, here are the best methods for keeping your clusters delicious.

MAKE AHEAD: Prepare the clusters as directed, then store them in an airtight container at room temperature. We recommend serving within two to three days for the freshest taste. You can also freeze them to save for a holiday or last minute company.

ROOM TEMPERATURE: These treats are best kept at room temperature. They’ll last for one week in a sealed container. Keep out of heat and direct sunlight to the chocolate doesn’t melt.

IN THE FRIDGE: Store these in the fridge only if you need them to last more than a week. They will last up to two weeks when refrigerated, but the texture might become too hard to chew. Make sure to layer parchment paper between the clusters to prevent them from sticking together. 

For the best flavor and texture, let them warm to room temperature before eating.

IN THE FREEZER: For longer storage, place the clusters in an airtight container or freezer bag, with parchment paper between the layers. They can be frozen for up to three months. When ready to enjoy, allow them to thaw at room temperature for a few hours.

Why These Salted Peanut Caramel Clusters Are The Best

Easy to Make: This no-bake recipe is easy to follow, no matter your experience in the kitchen.

Sweet and Salty Perfection: The combination of caramel, peanuts, and chocolate is always mouthwatering.

No-Bake Simplicity: No need for an oven, making it perfect for hot days or when you need a quick dessert.

These no-bake salted peanut caramel clusters combine sweet caramel, crunchy peanuts, and rich chocolate for a delicious homemade treat. Enjoy making and sharing these easy, crowd-pleasing clusters!

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Salted Peanut Caramel Clusters

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No-bake Salted Peanut Caramel Clusters combine rich caramel, crunchy salted peanuts, and smooth chocolate for a sweet and salty treat. The easiest recipe with just a handful of ingredients, perfect for holidays and gift giving!

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 1 hour hour 58 minutes minutes

Servings 30 clusters

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Ingredients

  

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• 11 ounces Kraft individually wrapped caramels, unwrapped (There were 40 caramels in the package we used) (311g)
• ¼ cup heavy cream
• 1 tablespoon heavy cream
• 3 tablespoons salted butter, sliced into pats
• ½ teaspoon pure vanilla extract
• 2 ½ cups salted dry roasted peanuts
• 3 cups milk chocolate candy wafer melts
• 1 to 2 teaspoons flaky sea salt, we used Maldon sea salt for optional garnish

Instructions

 

• Line 2 baking sheets with waxed paper, silpat baking mat or parchment paper lightly sprayed with nonstick cooking spray.
• Add the unwrapped caramels and heavy cream to a microwave-safe medium-size mixing bowl. Heat at full power in 30-second intervals, stirring well after each interval, until completely melted.
• Once the caramels are completely melted, stir in the sliced butter pats and ½ teaspoon of vanilla until the butter is melted and smooth.
• Stir in peanuts. Allow the mixture to rest for 30 minutes at room temperature to continue cooling.
• Next, use a 1-tbsp cookie scoop to scoop up mounded tablespoons of the caramel and peanuts. Place the caramel and peanuts 2 inches apart. Repeat for the remaining caramel and peanuts.
• Once all the clusters have been scooped, place them in the refrigerator for 1 hour to chill before dipping them in the chocolate.
• After the chill time, add the chocolate candy melting wafers to a microwave-safe bowl. Heat on full power for 45 seconds, stir and continue heating in 30-second intervals until the chocolate is melted and smooth.
• Remove the clusters from the refrigerator. Quickly drop the peanut caramel cluster into the melted chocolate. Using either a table fork or a candy dipping fork to roll and remove the peanut clusters. Be sure to tap the fork gently against the bowl to remove any excess chocolate before placing the chocolate covered clusters back on the baking sheet.
• While the chocolate is still wet, sprinkle the tops with sea salt. Allow the chocolate to set at room temperature, and enjoy!

Notes

• Butter Integration: Allow the butter to come to room temperature before adding it to the caramel. This helps it melt more quickly and blend smoothly without clumping.
• Cooling the Caramel and Peanuts: Place the caramel and peanut mixture in a shallow pan to speed up the cooling process if you’re in a hurry. This ensures it’s ready for scooping sooner.
• Temperature Control for Chocolate: If the chocolate starts to harden while you’re dipping the clusters, reheat it briefly in the microwave for 10-15 seconds to restore its smooth consistency.
• Quick Dipping: Work quickly when dipping the clusters in the melted chocolate to prevent the caramel from softening too much. It helps if the clusters are very cold when dipping them.
• Chocolate Drip Management: Place a sheet of wax paper or parchment paper under the wire rack to catch any excess chocolate drips. This makes cleaning up easier, too!

Nutrition

Calories: 220kcal | Carbohydrates: 21g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 7mg | Sodium: 167mg | Potassium: 155mg | Fiber: 2g | Sugar: 17g | Vitamin A: 76IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg

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