Peanut Butter Honey Candy Recipes

PEANUT BUTTER CANDY

Steps:

• Line a 9-in. square pan with foil; butter the foil with 1/2 teaspoon butter and set aside. , In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter until melted. Transfer to prepared pan. Cool to room temperature. Cut into squares.

PEANUT BUTTER HONEY CANDY

Steps:

• Combine peanut butter, honey, and powdered milk in mixing bowl. Mix well; mixture will be thick.
• Place 1 cup of crushed corn flakes in bottom of 9x11 dish, spread evenly.
• Dump peanut butter mixture on top of crushed corn flakes, spread, and top with remaining crushed corn flakes.
• VARIATIONS - You can roll the peanut butter mixture into balls and then coat with the corn flakes.

NO-BAKE PEANUT BUTTER CANDY

Steps:

• In a large bowl, mix the peanut butter and corn syrup until well blended. Stir in the milk powder and confectioners' sugar until smooth. Roll tablespoons of dough into balls and set on waxed paper. Store in the refrigerator.

HONEY PEANUT BUTTER CANDY, EASY

Steps:

• In a large mixer bowl combine honey and peanut butter. Add dry milk and quick oats gradually. Mixture will be stiff. Make teaspoons full of dough into small balls. Serve as is or roll to coat in goodies, if you like. I use cocoa powder, powdered sugar, and flaked coconut. Other ideas are chopped peanuts, sprinkles, and finely chopped cookie crumbs. Store in covered container in refrigerator.

CARAMELIZED CANDIED PEANUTS

Steps:

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

NO-BAKE PEANUT BUTTER CANDY

Steps:

• melt peanut butter and honey in the microwave on high for 40 seconds.
• Mix in dry milk.
• Flatten onto waxed paper or foil.
• cut into squares.
• refrigerate.
• Enjoy!

PEANUT BUTTER AND HONEY BALLS

Steps:

• Mix peanut butter, dry milk powder, honey, and raisins together in a bowl until well incorporated. Shape into walnut-sized balls.
• Place graham cracker crumbs in a shallow bowl; roll peanut butter balls in the crumbs to coat.

HEAVENLY NUT & HONEY CANDY

Steps:

• Combine water and honey in a small saucepan. Bring to a boil, then reduce heat to medium low. You want the mixture to continue boiling, but not spill out of your pan.
• Boil until you mixture reads 245°F on a candy thermometer. (TIP: A candy thermometer is the easiest way to make sure you've cooked your honey candy to just the right temperature. However, if you don't have one handy, you can try this "soft ball" test that uses cold water, explained here.)
• Add nuts to mixture and stir. Cook for about 10 more minutes, until your mixture is a rich golden brown in color. Constantly whisk to prevent scorching.
• Remove pan from heat and stir in baking soda, butter, and vanilla extract. Whisk until well combined.
• Pour on a silicon baking mat or parchment paper and allow to cool. Spread, only if needed - you want the brittle to be about 1/4" thick (not counting the nuts).
• When the candy is completely cool, break into smaller, easy-to-handle pieces. (TIP: For easier breaking, you can also place in the freezer for 5 minutes after the candy has already reached room temperature.)

PEANUT BUTTER HONEY CANDY SQUARES

Steps:

• 1. Combine first four ingredients. Mix with fork or spoon, or squeeze together in plastic bag till ingredients are well blended. For fudgy candy, add cocoa or carob now.
• 2. Add any additional ingredients, and press into 8X8" pan, shape in log, or shape into balls, and roll in coconut, wheat germ, sesame seeds, or a combination.
• 3. Chill in freezer for 15-20 minutes, or in refrigerator for an hour. Cut into squares or slice log into bite sized pieces.