Line 2 large baking sheets with foil then spray foil with non-stick cooking spray.

In a large heavy bottomed TALL pot, combine brown sugar, cream, corn syrup and butter.

Cook at medium heat until you candy thermometer reaches 250 (hard ball stage) degrees, stirring frequently.

When caramel gets to about 240 degrees you are going to need to stir constantly, but it will only be for about 5 minutes until it reaches 247 degrees.

Once caramel has reached hard ball stage, remove from heat and add vanilla, and salt, stir a few more times to combine.

Stir in peanuts.

Spoon out tablespoons of caramel coated peanut clusters and place on foil about an inch apart from one another.

Allow to cool for 1 hour at room temp then refrigerate for 1 hour before dipping.

When ready to dip, melt white chocolate coating and coconut oil for 1 minute in microwave. Stir until smooth. If not completely melted, reheat for 10 second increments until smooth.

Dip each cluster in white chocolate and place on foil lined baking sheet to dry.

Once dry, store in an airtight container for up to 4 days or in the fridge for up to 2 weeks.