Roasted Spanish Peanut Clusters
Spanish Peanut Clusters are the easiest homemade chocolate candy ever, and everyone goes 'nuts' for them!
Servings: 12 -18 pieces
Ingredients
- 12 ounces bittersweet chocolate, cut in small pieces
- 1 cup Spanish peanuts, skins on
Instructions
- Set oven to 350°F.
- Put the peanuts on a dry baking sheet and toast in oven for 10-15 minutes, or until you begin to smell their aroma. Let them cool. Skip this step if you are using roasted peanuts.
- Line a baking sheet with parchment or waxed paper.
- Put the chopped chocolate in a small microwave safe bowl and microwave for one minute. Stir to melt. Microwave for an additional 30 seconds if necessary. Let the heat of the bowl and chocolate help to completely melt it as you stir; don't over cook or the chocolate will seize up.
- When the chocolate is completely smooth, add in the peanuts and give a quick stir to coat them.
- Use a tablespoon to make little piles of the chocolate on the lined baking sheet. Let them sit until set at room temperature, or you can put them in the fridge for quicker setting.
- I like to store these in the fridge.
Nutrition
Serving: 1 cluster · Calories: 238 kcal · Carbohydrates: 18 g · Protein: 5 g · Fat: 17 g · Saturated Fat: 7 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 0.02 g · Cholesterol: 2 mg · Sodium: 54 mg · Potassium: 240 mg · Fiber: 3 g · Sugar: 11 g · Vitamin A: 14 IU · Calcium: 25 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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