Line a tray with a silicone baking mat or a sheet of parchment, and set aside until ready to use.

In a large saucepan, combine sugar, corn syrup, and water. Without stirring, cook over medium-high heat until a golden caramel color is reached (your mixture should resemble honey).

Add softened butter and allow it to melt.

Add vanilla bean paste and roasted peanuts and cook for one minute, stirring gently.

Working quickly, drop peanut mixture by the spoonful onto prepared tray. Set aside and allow to cool completely.

While peanut clusters are cooling, temper your dark chocolate. (See my notes above). Transfer to a piping bag and drizzle chocolate over each cluster, followed by a generous sprinkling of sea salt.

Allow chocolate to set fully before transferring peanut clusters to an airtight container. Store at room temperature for up to one month.