Place the peanuts on a sheet pan and toast in the oven at 320ºF/160ºC. Place the sugar and water in a saucepan and bring to a boil, then add the toasted peanuts. Keeping the heat at medium, stir the peanuts as the sugar crystallizes and then caramelizes. Remove from heat when the peanuts have reached the desired darkness. Stir in the butter and then pour the peanuts on a Silikomart Silkmat (591030) and spread out to keep them from sticking together.
Using a piping bag, fill each chocolate cup with the Salted Caramel Filling. Top the filled chocolate cups with the Caramelized Peanuts and spray them with the gold luster.
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