Ingredients:

  • 11 oz soft caramels
  • 2 tbsp heavy cream
  • 2 cups honey-roasted peanuts
  • 0.5 tsp flaky sea salt
  • 16 oz white chocolate wafers
  • 1 tsp virgin coconut oil

Instructions:

  1. Line two large baking sheets with parchment paper or silicone mats.
  2. Combine 11 oz soft caramels and 2 tbsp heavy cream in a medium saucepan over low heat.
  3. Use a heat proof spatula to keep the caramel moving until it is completely melted and glossy.
  4. Fold in 2 cups honey roasted peanuts and 0.5 tsp flaky sea salt.
  5. Drop rounded tablespoonfuls of the mixture onto the prepared sheets.
  6. Place the sheets in the fridge for 15 minutes until the caramel feels firm and cool.
  7. Melt 16 oz white chocolate wafers and 1 tsp coconut oil using a double boiler.
  8. Drop each chilled caramel ball into the white chocolate, turning to coat completely.
  9. Use a fork to lift the candy, tapping it gently until the excess chocolate drips away.
  10. Return the coated paws to the parchment and let them sit for 30 minutes until the shell is hard and matte.