Cooking 101 - Aunt Jen's Peanut Clusters
My husband's aunt Jen is one of my most favorite people on earth. She once showed me how she made her signature peanut clusters and my jaw hit the floor as I'm watching her microwave chocolate chips, throw in the peanuts, and plop them down on waxed paper. She was done and my mouth was still wide open with awe. (probably with drool puddling everywhere.)
It's seriously that easy - I had no idea. I've been making them every Christmas since!
Here's what you'll need:
3 pkgs. Ghiradelli chocolate chips - I used 1 pkg semi-sweet and 2 pkgs milk
1 16-oz. jar Dry Roasted peanuts
2 large cookie sheets lined with waxed paper
Melt chocolate either in a double broiler or carefully in the microwave. The microwave will burn the chocolate if you don't stir and rotate it often. (I KNOW this...) Like I said before, my fancy, high-tech double broiler is a huge glass mixing bowl atop my stockpot with softly boiling water. Too much steam will ruin the chocolate, so make sure the burner is turned down fairly low. (I KNOW this, too...I've ruined lots of chocolate, honey!)
When your chocolate is melty and creamy, add your peanuts a little at a time. If you have too much chocolate, add more peanuts. You know the mixture is perfect when all of the peanuts are coated with chocolate and there's not much excess chocolate.
Then drop spoonfuls of the mixture onto your waxed paper cookie sheets and let them cool. I usually put mine out in my 20-degree garage for a little bit and they're perfect, but for those of you NOT living in the Arctic regions, your fridge will work. Or just let them sit on your counter.
Store the clusters in an air-tight container and if you need them to last a while, keep them in the fridge until you have to use them. After a few days, the chocolate gets grainy.
ENJOY!!!! I love ya, Aunt Jen!