Allergic To My Ex Double Peanut Candies Recipes

PEANUT BUTTER CANDY

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.

CRISP PEANUT CANDIES

Steps:

• In a heavy saucepan, heat vanilla chips and peanut butter over low until melted; stir until smooth. Add cereal and peanuts; stir to coat. Crop by tablespoonfuls onto waxed paper; let stand until set. Store in an airtight container at room temperature.

PEANUT CANDY

Steps:

• In a big kadai, add peanuts with skin to melted ghee on medium heat.
• Keep on stirring continuously with a spatula.
• When the peanuts start turning reddish, test one of them to see whether the skin can be removed by pressing with your thumb, remove from fire.
• Rub the peanuts in a plate till all the skin comes off.
• Set aside in a plate.
• Slice the coconut into small thin square pieces.
• In a kadai, add the jaggery with 1/2 cup water and cut coconut pieces.
• Keep a cup of water ready.
• When the jaggery mix boils and starts thickening, add one tsp.
• of jaggery mix to the cup of water.
• The jaggery should not dissolve in water.
• When you roll it into a ball, the jaggery should be soft.
• Add cardamom powder to the jaggery mix.
• In a broad plate, place the cleaned peanuts and pour the jaggery mix over it little by little one ladle at a time.
• Mix them evenly with a thin edged spatula.
• Make lemon sized balls with your hand while it is still hot.
• Dip hands in water or rice flour periodically while making the candy.
• The peanut balls start hardening as they cool down.
• The same peanut-jaggery mixture can be poured into different moulds.
• They are cut into small pieces according to requirement.
• For garnishing, dried grated coconut is used which is dipped in various food colours.

PERFECT DOUBLE CHOCOLATE PEANUT CANDY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
• Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
• Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.

ALLERGIC TO MY EX DOUBLE PEANUT CANDIES

Steps:

• Line cookie sheet with wax paper.
• Place peanut butter chips and shortening in large microwave-safe bowl.
• Microwave at HIGH (100%) 1-1/2 minutes; stir until chips are melted and mixture is smooth.
• If necessary, microwave an additional 30 seconds until chips are melted when stirred.
• Stir in peanuts.
• Drop by rounded teaspoons onto prepared cookie sheet.
• Mixture may also be dropped into small candy paper cups.
• Cool until set.
• Variation: BUTTERSCOTCH NUT CLUSTERS: Follow above directions using 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips and cashews instead of peanuts.