Crunchy Peanut Candy Recipes

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CRUNCHY PEANUT CLUSTERS



Crunchy Peanut Clusters image

Here's an ideal candy recipe for beginner cooks and an easy favorite of well-seasoned cooks. No candy thermometer is needed.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 78

Number Of Ingredients 6

24 oz vanilla-flavored candy coating (almond bark)
2/3 cup creamy peanut butter
4 cups Cheerios™ cereal
2 cups miniature marshmallows
2 cups dry-roasted peanuts
Colored sugar, if desired

Steps:

  • In 4-quart saucepan, melt candy coating over medium heat, stirring frequently. Stir in peanut butter until mixture is smooth. Add remaining ingredients, stirring until completely coated.
  • Drop mixture by heaping teaspoonfuls onto waxed paper or cookie sheet; sprinkle with colored sugar. Let stand until firm, about 1 hour. Store in airtight container at room temperature.

Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 60 mg, Sugar 7 g, TransFat 0 g

CRUNCHY CANDY CLUSTERS



Crunchy Candy Clusters image

These cereal and marshmallow clusters are so simple that I make them for the holidays each year, as my family looks forward to them. -Faye O'Bryan, Owensboro, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield about 6-1/2 dozen.

Number Of Ingredients 6

2 pounds white candy coating, coarsely chopped
1-1/2 cups peanut butter
1/2 teaspoon almond extract, optional
4 cups Cap'n Crunch cereal
4 cups crisp rice cereal
4 cups miniature marshmallows

Steps:

  • Place candy coating in a 5-qt. slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract if desired. , In a large bowl, combine the cereals and marshmallows. Add the peanut butter mixture and stir until the cereal mixture is well coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store at room temperature.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

CRUNCHY PEANUT-BUTTER COOKIES



Crunchy Peanut-Butter Cookies image

These salty-sweet-crunchy confections make the best snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 48

Number Of Ingredients 6

1 1/2 cups crunchy peanut butter
1 cup light brown sugar
1 stick softened unsalted butter
1 large egg
1 1/2 cups all purpose flour
1 teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
  • On low speed, mix in flour and baking powder until a dough forms.
  • Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
  • Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.

CRUNCHY PEANUT BUTTER CEREAL PARTY MIX



Crunchy Peanut Butter Cereal Party Mix image

Serve something crunchy at your Halloween party! Golden Grahams® cereal, Cocoa Puffs® cereal, peanuts and candies come together in this tasty snack mix - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 25m

Yield 20

Number Of Ingredients 8

4 cups Golden Grahams™ cereal
2 cups Cocoa Puffs™ cereal
2 cups thin pretzel sticks (2 1/4 inch)
1 cup candy-coated peanut butter candies
1 cup dry-roasted peanuts
10 oz white chocolate baking bars or squares, chopped
2 tablespoons butter or margarine
1/2 cup powdered sugar

Steps:

  • In large bowl, mix cereals, pretzels, peanut butter candies and peanuts; set aside.
  • In 1-quart microwavable bowl, microwave white chocolate and butter uncovered on High about 1 minute, stirring once, until melted and chocolate can be stirred smooth. Pour over cereal mixture, stirring until evenly coated.
  • In large resealable food-storage plastic bag, toss half of the cereal mixture with 1/4 cup of the powdered sugar until evenly coated. Spread on waxed paper to cool. Repeat with remaining cereal mixture and remaining 1/4 cup powdered sugar. Store tightly covered at room temperature.

Nutrition Facts : Calories 291, Carbohydrate 32 g, Fat 2, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 219 mg

CARAMELIZED CANDIED PEANUTS



Caramelized Candied Peanuts image

Caramelized peanuts are coated with a delightfully crunchy sugar coating. They're easily made at home with just sugar, water, and raw peanuts.

Provided by Christine Benlafquih

Categories     Snack

Time 25m

Yield 8

Number Of Ingredients 5

2 cups peanuts (raw with skin)
1 cup granulated sugar
1/3 cup water
1 to 2 pinches coarse salt, optional
Splash orange flower water , or rose water, optional

Steps:

  • Be sure the caramelized peanuts have cooled completely before storing them in an airtight container. Enjoy.

Nutrition Facts : Calories 304 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 3 g, Protein 9 g, SaturatedFat 2 g, Sodium 7 mg, Sugar 27 g, Fat 18 g, ServingSize 2 cups (8 servings), UnsaturatedFat 0 g

ANN'S CRUNCHY PEANUT BRITTLE



Ann's Crunchy Peanut Brittle image

Make and share this Ann's Crunchy Peanut Brittle recipe from Food.com.

Provided by Miss Annie

Categories     Candy

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 teaspoon butter or 1 teaspoon margarine
1 1/2 teaspoons baking soda
1 cup sugar
1/2 cup water
1/2 cup Karo light corn syrup
1 1/2 cups raw peanuts
1 teaspoon vanilla

Steps:

  • Mix and set aside the butter and soda.
  • In a large pan, mix and boil the sugar, water,and syrup to hardball stage (254 degrees F).
  • Add peanuts and stir constantly until mixture turns yellow (NOT AMBER) about 5 minutes.
  • Remove from heat and add butter mixture and vanilla.
  • Pour onto greased cookie sheet.
  • Pat into a thickness you like with the back of a spoon.
  • Cool and break into pieces.
  • Store in airtight container.

Nutrition Facts : Calories 636, Fat 28, SaturatedFat 4.3, Cholesterol 2.5, Sodium 518.1, Carbohydrate 91.7, Fiber 4.7, Sugar 63.6, Protein 14.1

CRUNCHY PEANUT BRITTLE



Crunchy Peanut Brittle image

Crunchy Peanut Brittle is a sweet, crispy, and buttery confection loaded with toasted nuts and a lovely caramel flavor. A wonderful holiday treat and edible gift!

Provided by Catalina Castravet

Categories     Dessert

Time 20m

Number Of Ingredients 9

2 cups white granulated sugar
1/4 cup dark brown sugar (packed)
1 cup light corn syrup
1/2 teaspoon salt
1/2 cup water
1 teaspoon vanilla
1 cup unsalted butter (at room temperature and cut into cubes)
2 1/4 cups dry roasted peanuts (unsalted)
1 1/2 teaspoons baking soda

Steps:

  • Line two large baking sheets with parchment paper, and set aside.
  • In a bowl mix two cups of peanuts and a 1 teaspoon of baking soda, set aside.
  • In a medium or large saucepan, combine the sugars, water, salt, and corn syrup, stir and place over medium high heat. Place a candy thermometer inside the pot, you can clip it to the side, make sure it does not touch the bottom of the pot.
  • Allow to the mixture to come to a boil, stirring occasionally then add the butter and continue stirring.
  • Once the mixture reaches 280 degrees F, add the peanut and baking soda mix, stirring very well, until the thermometer reads 305 degrees F.
  • Remove the mixture from heat, stir in the vanilla extract, after that stir in the remaining 1/2 teaspoon of baking soda until well combined, then immediately dump the mixture onto the parchment lined baking sheets and quickly spread out using a spatula. The brittle should be THINNER than the peanuts embedded in it.
  • Sprinkle the remaining 1/4 cup of peanuts on top.
  • Allow brittle to cool for about 10-15 minutes before breaking into pieces.
  • Store in an airtight container to avoid humidity, as it makes the brittle sticky.

Nutrition Facts : Carbohydrate 99 g, Protein 10 g, Fat 44 g, SaturatedFat 17 g, Cholesterol 61 mg, Sodium 869 mg, Fiber 3 g, Sugar 91 g, Calories 692 kcal, ServingSize 1 serving

CRUNCHY PEANUT BUTTER CANDY



Crunchy Peanut Butter Candy image

Anyone who likes peanuts will love this sweet treat that's packed full of them. After breaking the pan of cooled candy into pieces, I finish with a simple but festive drizzle of melted chocolate.-Connie Pietila, Houghton, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3-1/2 pounds.

Number Of Ingredients 9

1-1/2 teaspoons butter
2-1/2 cups creamy peanut butter
2 cups salted peanuts
1/2 teaspoon vanilla extract
2 cups sugar
1-1/2 cups light corn syrup
1/4 cup water
1-1/2 teaspoons baking soda
1/2 cup semisweet chocolate chips

Steps:

  • Grease a 15x10x1-in. pan with butter; set aside. Combine the peanut butter, peanuts and vanilla; set aside. , In a large heavy saucepan, combine the sugar, corn syrup and water; bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). Immediately stir in peanut butter mixture and baking soda. Spread into prepared pan. Cool completely., Break candy into pieces. Melt chocolate chips; stir until smooth. Drizzle over candy. Store in an airtight container.

Nutrition Facts : Calories 158 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.

PEANUT BUTTER CANDY



Peanut Butter Candy image

A quick and easy candy that is very rich.

Provided by Julie Wayment

Categories     Desserts     Candy Recipes

Yield 16

Number Of Ingredients 6

2 cups white sugar
2 tablespoons light corn syrup
¾ cup milk
1 pinch salt
1 teaspoon vanilla extract
⅓ cup crunchy peanut butter

Steps:

  • Butter an 8x8x2 inch square pan. Set aside.
  • In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter.
  • Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.

Nutrition Facts : Calories 142.2 calories, Carbohydrate 28.7 g, Cholesterol 0.9 mg, Fat 2.9 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 32.4 mg, Sugar 26.7 g

OLD FASHIONED PEANUT BUTTER CANDY



Old Fashioned Peanut Butter Candy image

Easy and delicious old-fashioned peanut butter candy.

Provided by Sandi Gaertner

Categories     Gluten Free Dessert Recipes

Time 40m

Number Of Ingredients 5

1 cup creamy peanut butter
2 cups powdered sugar (for candy)
powdered sugar (optional if you want to roll the candy in this.)
1/4 cup heavy cream
2 teaspoons vanilla

Steps:

  • Mix all ingredients in a large bowl.
  • Place waxed paper on the counter and put half the dough onto the paper.
  • Roll out (like playdough!) into a long snake. Repeat with the second half of the dough.
  • Wrap in the wax paper and refrigerate for 20 minutes (this is optional).
  • Optional: roll the peanut butter roll in powdered sugar. You can also add tiny chocolate chips as a mix-in when making this recipe!)
  • Slice the candy and wrap each piece in a square of wax paper.

Nutrition Facts : ServingSize 1 g, Calories 112 kcal, Carbohydrate 12 g, Protein 3 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 51 mg, Fiber 1 g, Sugar 11 g

CRUNCHY BUCKEYES



Crunchy Buckeyes image

Add a little bonus to your Buckeyes with this Crunchy Buckeyes recipe! Crunchy Buckeyes have all the fabulous peanut butter and chocolate flavor of traditional Buckeyes, with a wonderful little crunch in every bite. And believe me, it's a crunchy little bonus we love.

Categories     Candy

Time 1h30m

Yield about 90 pieces

Number Of Ingredients 7

1 c. (2 sticks) butter, melted
2 c. smooth peanut butter
5 c. confectioners' sugar
2 1/2 c. Rice Krispies cereal
1 tsp. vanilla extract
12 oz. ( 2 c.) semi-sweet chocolate chips
2 tsp. shortening (such as Crisco)

Steps:

  • In a large mixing bowl, mix together melted butter, peanut butter, confectioners' sugar, and vanilla until well combined. Stir in Rice Krispies (by hand).
  • Line a cookie sheet or jelly roll pan with wax paper. Roll the peanut butter dough into 1-inch balls and place the balls on the lined pan.
  • Place pan in the freezer and chill the peanut butter balls until firm, about 30 minutes.
  • Combine chocolate chips and shortening in the top of a double boiler or small shallow mixing bowl set over simmering water.
  • Stir frequently until chocolate chips are melted and smooth.
  • Remove melted chocolate from the pot of simmering water. Remove peanut butter balls from the freezer.
  • Working with one peanut butter ball at a time, stick a wooden pick into the ball - inserting it about 3/4 of the way in & making sure to not poke through the bottom of the ball.
  • Hold onto the wooden pick as a "handle;" dip the bottom portion of the peanut butter ball into the melted chocolate, leaving some of the peanut butter exposed at the top. Let any excess chocolate drip off back into the melted chocolate.
  • Place on the wax paper-lined pan and gently remove the wooden pick.
  • Repeat until all peanut butter balls have been dipped in chocolate.
  • Chill the dipped crunchy buckeyes until the chocolate is set, about 15 minutes. Then use your finger to gently smooth over and fix the hole in each from the wooden pick.
  • Store in a sealed container in the refrigerator (or freezer) until serving.
  • The peanut butter dough will be pretty stiff and look dry - don't worry, that's how it's supposed to be. It will come together and smooth out when you roll the dough into balls.
  • I use a small cookie scoop (about 1 tablespoon capacity) to scoop out the peanut butter dough for each ball. This helps keep all my crunchy buckeyes pretty close to the same size.
  • See my post How to Melt Chocolate: On the Stove & In the Microwave for helpful tips on melting chocolate.

CRUNCHY PEANUT CARAMEL NOUGAT CANDY BAR



Crunchy Peanut Caramel Nougat Candy Bar image

Provided by Kelsey Nixon

Categories     dessert

Time 1h25m

Yield 27 fun-size candy bars

Number Of Ingredients 13

Nonstick cooking spray, for greasing
1/3 cup chunky peanut butter
1/2 teaspoon vanilla extract
One 7.5-ounce jar marshmallow cream
1 cup granulated sugar
1/4 cup heavy cream or whole milk
1/2 stick unsalted butter
1 cup granulated sugar
3/4 cup heavy cream
1/2 cup light corn syrup
1/2 stick unsalted butter, cut into pieces
1 1/2 cups coarsely chopped roasted salted peanuts
2 pounds good-quality milk chocolate, coarsely chopped with a serrated knife

Steps:

  • Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on each side.
  • For the nougat: Combine the peanut butter, vanilla and marshmallow cream in a large mixing bowl and reserve. Combine the sugar, cream and butter in a small heavy-bottomed saucepan over medium-high heat. Stir with a heatproof spatula until the sugar dissolves. Fit the saucepan with a candy thermometer and continue monitoring until the mixture starts to turn a light amber color and the temperature reaches 250 degrees F, 4 to 5 minutes.
  • Once your nougat hits 250 degrees F, remove from the heat and add to the marshmallow mixture. Mix together to completely combine, but don't overwork. The mixture should be light and fluffy. Turn out the nougat into the prepared pan and spread evenly with a rubber spatula coated in nonstick spray. Place in the refrigerator to cool and get going on your next layer, the caramel.
  • For the caramel filling: Add the sugar, cream and corn syrup to a heavy-bottomed saucepan over medium heat. Carefully stir to combine with a heatproof spatula until the sugar dissolves and bring the mixture to a boil. Stop stirring and boil until the mixture begins to turn an amber color and reaches 250 degrees F, 8 to 10 minutes. Remove from the heat and stir in the butter, carefully, as it will foam up. (Adding the butter at the end will stop the cooking and keeps your caramel soft and chewy.) Keep stirring until it's all dissolved, and then stir in the peanuts. As tempting as it may be, never stick your finger in hot caramel to taste, sugar burns and hurts!
  • Pour the caramel over the nougat and spread evenly with the spatula. Place in the refrigerator until the caramel is completely cool, 15 minutes.
  • Transfer the candy to a cutting board. Cut lengthwise into thirds and then across in nine 1-inch rectangles, using a sharp knife that has been sprayed with nonstick spray. You can mark the caramel nougat with your knife as a guide before cutting out your bars.
  • For the chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolate has melted and is smooth, 8 to10 minutes. Dip each candy piece and completely cover with chocolate on all sides, using two forks, allowing the excess to drip off. Place on a wire cooling rack for the excess to drip off while you dip all of the bars. Once the bars are dipped, transfer to a parchment-lined baking sheet and allow the chocolate to set in the fridge at least 20 minutes.

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