Ingredients
- 1 small egg (57g with shell)
- 100g granulated sugar (½ cup)
- ⅛ teaspoon vanilla powder
- ½ teaspoon salt
- 20g unsweetened cocoa powder (¼ cup)
- 15g powdered milk (2 tablespoons)
- 200-250g roasted peanuts, chopped (1½ to 2 cups)
Instructions
- Prepare the Base
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- In a large mixing bowl, combine the egg, sugar, vanilla powder, and salt
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- Beat the mixture until it becomes thick and white in color, approximately 5-7 minutes
- This step is crucial for achieving the right texture in the final product
- Create the Chocolate Mixture
- Sift the cocoa powder and powdered milk into the egg mixture
- Fold gently until well combined
- The mixture should be thick and glossy
- Add the Peanuts
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- Gradually incorporate the chopped roasted peanuts into the chocolate mixture
- Stir until all peanuts are evenly coated
- The mixture will feel heavy when stirred – this is exactly what we want
- Shape the Clusters
- Line a baking sheet with parchment paper
- Drop small portions of the mixture onto the prepared sheet
- Keep the clusters small and relatively thin for optimal crispiness
- Aim for about 1-inch diameter clusters
- Baking Process
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- Preheat your oven to 150-160°C (300-320°F) for 10 minutes
- Place the clusters in the preheated oven
- Bake for 20-25 minutes, watching carefully to avoid burning
- The exact time may vary depending on your oven and cluster size
- Cooling and Storage
- Allow the clusters to cool completely on the baking sheet
- Once cooled, they should easily release from the parchment paper
- If they stick, they may need additional baking time
- Store in an airtight container to maintain crunchiness
Pro Tips for Perfect Clusters
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- Ensure your peanuts are well-roasted for maximum crunch
- Don’t skip the beating process for the egg mixture – it’s essential for the right texture
- Make a small test batch first to perfect the timing for your specific oven
- If the clusters taste bitter, they’ve been baked too long
Nutrition Information
see continuation on next page
