A low carb version of the highly addicting, can’t-stop-at-one, crunchy, sea salt peanut clusters. The perfect candy for your next night out at the movies, or just a treat for yourself!
One of my favorite movie theater candies is chocolate covered peanuts! It’s a classic. Give me a box and I would almost eat the whole thing. So, what’s a girl a girl to do without her favorite movie snack? Well, that’s where these jewels come in! Let me know what your favorite movie theatre candy/snack is in the comments!
This is probably going to be the easiest recipe (other than our Root Beer Float) you will ever lay eyes on:
- Melt dark chocolate
- Throw peanuts in with chocolate
- Mix so that chocolate covers peanuts
- Put clusters in a muffin cup
- Sprinkle with sea salt and place in freezer to set for 5 minutes
- Enjoy and store in fridge
Boom. You just made yourself some super easy, sweet, crunchy, and salty peanut clusters!
I found it easiest to put the clusters into a mini muffin pan. That way you can control the size of the clusters and avoid making much of a mess. Just my personal preference. 🙂 Another option is just to get a baking sheet, line with parchment paper, and drop them on.
Peanuts are my favorite tree nut, but maybe they’re not yours. If not, substitute peanuts with your favorite! 🙂 Roasted almonds, cashews, and even hazel nuts are all great substitutes.
Nutrition (per cluster)
Calories: 68.5 | Fat: 115.9g | Carbs: 5.7g | Fiber: 2.5g | Protein: 2.5g | Net Carbs: 3.2
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Enjoy!
Dark Chocolate Sea Salt Peanut Clusters
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Prep Time: 10 mins -
Total Time: 10
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Yield: 20 clusters
Print Recipe
Pin RecipeDescription
A low carb version of the highly addicting, can’t-stop-at-one, crunchy, sea salt peanut clusters. The perfect candy for your next night out at the movies, or just a treat for yourself!
Ingredients
Makes 20 clusters (double recipe if desired)
- 1 cup peanuts
- 4 ounces Lily’s dark chocolate chips *see notes
- Coarse sea salt to sprinkle
- 15 drops of liquid stevia (number can be adjusted to fit your preference)
Instructions
- Fill mini muffin pan with muffin cups.
- In a microwave safe bowl, microwave the chocolate chips on high for 2 minutes. In 30 second intervals, take out to stir until fully melted.
- Stir peanuts in to melted chocolate, making sure they are all coated in the chocolate.
- Then, mix in drops of liquid Stevia.
- Spoon clusters into the mini baking cups and sprinkle with coarse sea salt.
- Place pan in freezer to firm, about 5-10 min. Enjoy and store leftovers in an airtight container in the fridge.
Notes
- Our preference is Lily’s chocolate chips because the macros are great but you can substitute for what you may have. I’d recommend Ghirardelli or Baker’s. If your not watching your carbs then go with semi-sweet. Completely up to you!
Nutrition
- Serving Size: Makes 20
- Calories: 68.5
- Fat: 115.9g
- Carbohydrates: Net Carbs 3.2g
- Fiber: 2.5g
- Protein: 2.5g
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.
Hey! We're Kasey and Dylan from sunny Orlando, Florida and we want to welcome you to the Butter Together Kitchen! We are excited to get to chronicle our low carb adventures, share our tasty recipes, and connect with you. 
Kasey, these look amazing!! I LOVE chocolate and peanuts.
OMG I would eat SO many of these!