Makes 16-17 Peanut Clusters
*1 cup Ghirardelli Dark Melting Wafers
*1 cup unsalted Roasted Peanuts, Chopped (Separate the smaller crumb like pieces to use for topping or discard)
*Sea Salt, optional
*2 Silpats or Parchment Paper
*2 Half Baking Sheets
*1 Double Boiler or make double boiler by using sauce pan filled with about 1/4 to 1/3 full, adding glass bowls that will sit on top of the sauce pan making sure the water doesn’t touch the water when the bowl is placed on top of the sauce pan.
Melt the dark wafers in a double boiler on medium low until melted. Stir as needed. When melted add chopped peanuts and stir until all almonds are red in melted wafers. Scoop 1 tablespoon of the mixture onto a Silpat covered 1/2 baking sheet scoop out 1 tablespoon of the almond cluster mixture and space out on a baking sheet like you would cookies (12 clusters per baking sheet). Then top with chopped nuts or sea salt if desired. Repeat on a second Silpat covered baking sheet the remaining mixture.
Serve or place in an airtight container for up to two weeks.
Also See Almond Clusters and Caramel Cashew Turtles
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