If you like Turtle candies, then you will love these Chocolate Peanut Caramel Candies! They are basically Turtles but with peanuts instead of pecans. And, they came about one day in the fall when I was trying to make Turtles, and then realized I had no pecans and I had already made the caramel! So I rummaged through my pantry to see what else I had, and peanuts won.
During the holidays chocolate candies are everywhere! We always had Fannie May growing up. And while we all had our favorites that my mom would buy, sometimes someone would gift us a holiday assortment. And there were always Turtles and all kinds of different chocolates. I would open the box, and get a butter knife out, and I would cut open every single one to see what they were. I didn’t like to be surprised by foods I didn’t like as a child, and well, not much has changed there haha. But, I was always looking for something I liked and didn’t want to get something I didn’t. My mom would open the box and scold me for ruining everyone else’s chocolate experience. Oh well, it was worth it to the find the chocolates I was looking for!
So, if you are planning on making, eating or gifting chocolate this holiday season you should try out my Chocolate Peanut Caramel Candies. If you have someone on your list who loves Turtles, then surprise them with this alternative version of them! The saltiness of the peanuts pairs so well with the milk chocolate and caramel. It’s like a Snickers bar, but without the nougat. Get the recipe for my Chocolate Peanut Caramel Candies below.
Tips for Making the Best Chocolate Peanut Caramel Candies
• I use a 2-quart stainless steel pot to make the caramel in.
• I also use a high heat spatula. This is key whenever making something like caramel or butterscotch where it is high heat for an extended period of time. If you don’t use a high heat spatula, it can actually melt and warp your spatula! I’ve linked the high heat spatula I use here.
• I use roasted and salted peanuts in this recipe for extra flavor. So make sure you aren’t using raw peanuts as they will be lackluster.
• I use milk chocolate here, but you could also use dark chocolate or even white chocolate! This recipe would be equally delicious with both, whatever you prefer.
• I don’t always temper the chocolate when I make candy. If I am gifting it to someone, then I definitely do as it can sit out and not melt. But, if I am just making candy for myself then I don’t temper it as I usually store them in the fridge or even the freezer so they last longer!
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why ou should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name.
Chocolate Peanut Caramel Candies
Makes 24 candies
170 grams (3/4 cup) organic cane sugar
4 tablespoons (57 grams) organic salted butter
1/4 cup organic heavy whipping cream
284 grams (2 cups) organic roasted & salted peanuts
454 grams (3 cups plus 3 tablespoons) organic milk chocolate chunks
Line a baking sheet with parchment paper. Set aside
In a small saucepan using a high heat spatula, add the cane sugar and cook until it dissolves and melts completely and there are no chunks. Add the butter, and stir to combine completely. Careful as steam will rise up.
Slowly add in the heavy whipping cream and stir to combine completely. Remove from the heat.
Add in the peanuts and stir to combine completely. Using a standard kitchen spoon, drop dollops of the peanut and caramel mixture onto the prepared baking sheet. Place the pan in the freezer, this will help them stick together when dipping in chocolate.
Using a double boiler, add 80% of the milk chocolate, and melt until it reaches 110°F on a chocolate thermometer. Remove from heat, and add in the remaining 20% of chocolate and stir to combine completely. Allow the chocolate to come back down to 91°F. You can skip this step if you do not want to temper the chocolate and melt it all completely in the double boiler. I will always temper if I am gifting chocolate as a gift, but if it’s just for me then I skip it!
Dip each cluster into the chocolate and place back on the parchment paper.
Store in the fridge or in a cool dry place for up to 2 weeks.
High Altitude — Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!