| Serves: |
Makes 40 clusters
|
Cooking Time:
|
55 minutes
|
These chocolaty peanutty clusters are a sweet treat to serve when guests drop by during the holidays. Serve them on their own or with a nice steaming cup of coffee.
Ingredients:
| ¾ cup |
granulated sugar |
175 mL |
| ¼ cup |
water |
50 mL |
| squeeze |
lemon juice |
|
| 1 ¼ cups |
peanuts |
300 mL |
| 6 oz |
coarsely chopped bittersweet (dark) chocolate |
180 g |
| ¼ cup |
dried apricots, cut into thin slivers |
50 mL |
| ¼ cup |
dried cherries or cranberries |
50 mL |
| |
Cocoa powder (optional) |
|
Directions:
Line a small baking sheet with parchment paper. Lightly oil a wooden spoon. Place sugar in a medium saucepan with water and lemon juice. Set over high heat, swirling pan until sugar is dissolved. Then reduce heat to medium and boil gently. At this point watch carefully, sugar mixture can quickly turn from the perfect colour to burnt. Without stirring, continue to boil, swirling pan occasionally until a deep caramel colour, 4 to 8 minutes. Stir in ¾ cup (175 mL) peanuts until coated.
Immediately pour onto prepared pan and spread with back of wooden spoon to evenly distribute peanuts. Cool completely. Place in a food processor and pulse to chop (some will be fine and some coarse). Line a large baking sheet with parchment paper.
Melt chocolate in a double boiler or microwave over medium heat just until melted. Stir in apricots, cranberries, peanut brittle mixture and peanuts. Using a small spoon, dollop onto baking sheet to form cluster. Refrigerate until firm, about 30 minutes. Dust with cocoa.
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