Combine the sugar and syrup in a medium saucepan. Cook on medium-high heat, stirring constantly until it becomes caramel-colored.
Add the butter & the cream stir until smooth. Remove from heat and mix in the vanilla.
Melt the chocolate melt chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth and fluid,
Using a 1⁄2 teaspoon measuring spoon, drop it into mini paper cupcake liners spread evenly using a paintbrush.
Allow to harden in the refrigerator for about 15 minutes.
After the chocolate has hardened, fill all the cups with caramel and top with the chopped peanuts. Brush the rest of the chocolate over the tops of the cups and place in the refrigerator to set. Don't chill any longer or the caramel will become too hard and chewy.