Heat your caramels and cream over medium-low heat, stirring constantly to prevent burning and ensure a silky, uniform texture without crystallization.

Briefly toast the peanuts in a dry skillet for 2-3 minutes before adding to the caramel mixture to intensify their nutty flavor and reduce moisture content for crunchier clusters.

Fold in the peanut butter after the caramel has slightly cooled (about 1 minute off heat) to prevent it from separating and to achieve better distribution throughout the mixture.

Sprinkle a pinch of fleur de sel or sea salt on top of each cluster immediately after setting, rather than mixing it into the caramel, for a sophisticated sweet-salty contrast that enhances both flavors.

Drop clusters onto parchment paper and refrigerate for just 15-20 minutes rather than letting them set at room temperature to achieve the ideal chewy-yet-firm texture and prevent sticking.