Candy

  • Post author:
  • Post category:Recipe

Peanut Brittle

Course: Snack
Author: Settlement

Ingredients

  • 2 cup sugar
  • ½-1 cup shelled, skinned peanuts coarsely chopped

Instructions

  • Heat sugar in heavy skillet until it becomes a thin light brown syrup, stirring constantly
  • Pour over peanuts
  • Spread on a buttered pan in a single layer
  • Mark into squares while still warm
  • When cool, break into pieces

Notes

Brazil nuts, pecans, or walnuts may be used

Butter Toffee (microwave)

Cook Time7 mins
Course: Snack
Author: Pam Fischer

Ingredients

  • ½ cup sliced almonds
  • 1 cup sugar
  • ½ cup butter
  • ¼ cup water
  • ½ tsp salt
  • 4 oz milk chocolate broken into pieces, try chocolate chips

Instructions

  • Sprinkle almonds in a 9″ circle on Teflon cookie sheet.
  • Rub  the top 2 ” of a large mixing bowl with butter, Place butter in bowl.
  • Pour sugar directly on butter (avoiding sides of bowl as much as possible). 
  • Add salt and water. DO NOT STIR. 
  • Cook approximately 7-8 minutes. 
  • Candy is done when it is the color of Heath bar, or brown sugar. 
  • Pour hot candy over nuts. 
  • Top with chocolate, spreading to frost when melted. 
  • When cool, break into serving pieces. 

Chocolate Bark

In a word, chocolate.
Course: Snack

Ingredients

  • 16 ounce bag of chocolate chips – semi-sweet or milk, white; any kind will do.

Instructions

  • Pour chips into a microwave-proof bowl and zap on medium, stirring every 30 seconds, until melted.
  • Stir in two cups of chopped nuts, raisins, crushed Oreo cookies, cinnamon red-hots or broken mini-pretzels.
  • Spread mixture onto two cookie sheets you’ve lined with wax paper and chill in the refrigerator for at least an hour.
  • Break into pieces and store in an air-tight container in the fridge until you’re ready to impress colleagues with your homemade chocolate bark.

Sally’s Reeces Peanut butter cups

Course: Snack
Servings: 16 bars

Ingredients

  • 1/2 cup salted butter melted*
  • 1 cup graham cracker crumbs  about 8 full sheets
  • 1 cup confectioners’ powdered esugar
  • 3/4 cup + 2 Tablespoons creamy peanut butter (not natural style)
  • 1 cup semi-sweet chocolate chips

Instructions

  • Line a 8×8 or 9×9 square baking pan with aluminum foil. Set aside.
  • In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan.
  • In a small bowl, microwave 2 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.
  • Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting. Bars stay fresh stored in the refrigerator.  Serve chilled. (Setting them out for a few hours at room temperature for serving is OK.) Bars may be frozen up to 2 months. Thaw overnight in the refrigerator.

Notes

*Unsalted butter may be used instead – add 1/4 teaspoon salt with the peanut butter in step 2.

Sugarplum Drops

Course: Snack
Servings: 30 drops
Author: Andrea

Ingredients

  • ½ C raisins
  • ½ C dried apricots
  • ½ C dried dates
  • ¾ C dried cranberries
  • ¾ C pecans
  • 1 C blanched almonds
  • ¼ C orange juice no pulp
  • ½ C granulated or confectioners sugar optional

Instructions

  • Combine the dried fruit and nuts in a food processor and pulse until you get a coarse mixture, about 1 minute.
  • Add the orange juice and pulse again to mix
  • Roll the mixture into 1” balls (then roll in sugar for sweet coating). Refrigerate.

Notes

December 2007

Dark Chocolate Truffles

Servings: 30 pieces
Author: Carolyn

Ingredients

  • 2 cup (60% Cacao) Bittersweet Chocolate Chips
  • 1/3 cup (Unsweetened) Cocoa
  • 1/3 cup (heavy) whipping cream
  • 6 tablespoon (unsalted) butter cut into small pieces

Instructions

  • In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.
  • Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
  • Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.
  • Note: The Unsweetened Cocoa can be replaced with 3/4 cup of chopped almonds or pecans.

Notes

June 2013