Bring the glucose to a boil in a medium saucepan. Once boiling, gradually add the sugar while stirring constantly. Add the hot cream and allow to boil to 230 degrees F. Remove from the heat and allow to cool for 10 to 15 minutes. Add the butter, pour into a bowl, and then chill in the refrigerator for 1 hour.
Place a small amount of chopped peanuts in the base of each chocolate shell.
When the caramel mixture is cold, transfer to a piping bag and pipe the caramel into the chocolate shells, leaving 1/8-inch free at the top. Allow to set overnight at room temperature.
Seal the back of the bonbons with melted chocolate. Place in the refrigerator for 10 minutes, and then turn out of the mold.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Susan Notter, Halloween Wars, 2010 (BLUE TEAM)