These chocolate peanut clusters are made with the bourbon-soaked peanuts from our last post, Peanut Bourbon.
I wasn’t sure how these were going to turn out, so I didn’t measure precisely. These are rough estimates, but I don’t think the amounts are all that important. The recipe was following the same idea and inspiration from Oh She Glows (which we also used on the chocolate covered candied bourbon cherries.)
Chocolate Bourbon-Peanut Clusters
2/3 c. Bourbon-soaked Peanuts (from the peanut bourbon)
1/3 c. semi-sweet chocolate
1/2 TB Coconut Oil
2 healthy pinches of Sea Salt
Roast the peanuts in a low oven (225-275 degrees) tossing occasionally, until the peanuts are nearly dried out. Let sit until the following day.
Heat chocolate and coconut oil in the microwave or double boiler until the chocolate is mostly melted. Stir in the peanuts, and sea salt. Spoon onto a plate or parchment paper and place in refrigerator or freezer to set. Keep in refrigerator until you eat them (which probably won’t be that long…)
The sea salt is what really made these perfect. You could probably substitute a flaked salt or finishing salt with great results. We had a hand-picked, Oregon Sea Salt which gave it just the right flavor.