3-4cupsWhite Chocolate or Dark Chocolatefor dipping
Instructions
Place the peanuts in a large glass bowl, set aside.
Measure out the heavy cream, butter, and vanilla. Set aside.
In a medium sized saucepan combine the granulated sugar and brown sugar, whisk to combine the sugar.
Add in the corn syrup and bring mixture to a boil over medium-low heat, stirring constantly. Once mixture is boiling, insert a candy thermometer, stop stirring and boil until mixture reaches 240°F.
Remove from heat and whisk in heavy cream, butter, and vanilla. Mixture will boil vigorously even though the heat is off. Keep whisking until completely combined. Return saucepan over medium heat, insert a candy thermometer and bring to a boil. DO NOT STIR, boil until mixture has returned to 240°F.
Remove from heat and pour caramel mixture over peanuts. Stir to combine and let the caramel/peanut mixture sit untouched for 10 minutes.
On a large sheet of parchment paper, spoon out cookies. They will slightly spread as you are spooning them out. I like to use a cookie scoop for this step. Cookies will be 1-2 tablespoons each.
Let cool completely, transfer to fridge and cool for at least an hour.
Over a double boiler melt chocolate of choice. Carefully remove chocolate from heat and using two forks, one at a time, coat the cookies in chocolate. Return dipped cookies to a piece of parchment paper and let cool again.
These cookies have to be COLD to dip in chocolate. Keep them in the refrigerator while you are melting the chocolate, and you may have to stop in between batches to let the cookies cool again.