I don’t know how many of you remember the good old days… Shoprite used to have a sweet counter, where you could buy loose sweets. Now days they have a store called Sweet Land, or something like that.
I remember the sweets they used to have in those little containers. I was a huge fan on the peppermint cups and the coconut clusters, my mother on the other hand was a peanut cluster fan.
Apparently she encoded chocolate lover in my DNA when I was still in her tummy. To make me excited, she would eat a whole lot of chocolates and then sit back with my cousins and watch as I kicked and moved around when the cocoa hit me… lol… she also ate an entire avo tree as well, hence why I came out a little green under the colour… just kidding.
Since Shoprite, did away with their sweet counter, I haven’t actually come across a peanut or coconut cluster or even a peppermint cup in the past 15/20 years.
That is until I came across an Australian recipe on the internet, of course the recipe said toast your nuts but I mean where in the world do I have time to toast fresh nuts and lightly salt them??? I used Simba salted peanuts and it came out even better than I remember and I used different chocolate, not a fan of the semi sweet/ bitter sweet combination.
The downside I used the biggest ice cream scoop I had and well the clusters came out massive. Next time though, I will try the smaller ones and see how they come out.
1 x pound white candy melt.
12 x ounces of plain Cadbury milk chocolate.
1 ½ x cups salted Simba peanuts.
Place the candy melts and the chocolate in a bowl and set aside.
Bring a pot with a little bit of water to the boil.
Place the bowl with the chocolate over the pot. The steam from the water will slowly melt the chocolate.
Stir occasionally until all the chocolate is melted and there are no lumps, it must be nice and smooth.
Remove from the water bath and allow to cool for about 10 – 15 minutes.
Stir in your peanuts, until everything is well combined.
Using a spoon or a mechanical ice cream scoop, scoop out and plop onto grease proof paper.
Pop into the fridge to set for a couple of hours or even overnight and enjoy.