Chocolate Covered Peanuts

Four ingredients. No thermometer. No tempering. No fancy equipment. Just melt, stir, drop, and chill.

Semisweet chocolate chips melted with a splash of corn syrup and water create a glossy coating that clings to every salted peanut. The corn syrup keeps the chocolate smooth and gives each cluster a slight chew instead of a hard snap.

Drop them by teaspoonfuls onto waxed paper, pop them in the fridge, and in a couple of hours you’ve got three dozen clusters that taste like they came from a candy counter. They’re the kind of thing you can throw together during a commercial break.

Pro Tips

• Use salted peanuts, not unsalted. That hit of salt against the sweet chocolate is the whole point. Without it, these taste flat.
• Stir until every peanut is coated before dropping. You want a thin, even shell of chocolate on each nut, not bare spots.
• Keep them refrigerated. The corn syrup makes the chocolate coating softer than tempered chocolate, so they’ll get sticky at room temperature.