Crisp Peanut Candies Recipes

CARAMELIZED CANDIED PEANUTS

Steps:

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

CRISP PEANUT BUTTER CHEWS

Steps:

• Line 2 large cookie sheets with waxed paper or foil.
• In 5-quart heavy Dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally. Stir in peanut butter until melted. Stir in cookie mix until well blended. Cook 2 minutes, stirring constantly. (Candy thermometer should read 160°F.)
• Immediately remove from heat. With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated.
• Drop by rounded tablespoonfuls onto cookie sheets. Flatten each cookie slightly with fingertips. Cool completely, about 30 minutes. Store covered at room temperature.

CRISPY PEANUT BUTTER BALLS

Steps:

• In a large bowl, beat peanut butter and butter until blended; gradually beat in confectioners' sugar until smooth. Stir in cereal. Shape into 1-in. balls. Refrigerate until chilled., In a microwave, melt chocolate chips and 1/4 cup shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Let stand until set. , In a microwave, melt white baking chips and remaining shortening. Stir until smooth. Drizzle over candies. Refrigerate until set.

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.

CRISP PEANUT CANDIES

Steps:

• In the microwave, melt vanilla chips and peanut butter and stir until smooth.
• Add cereal and peanuts and stir to coat.
• Drop by tablespoonfuls onto waxed paper and 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.

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.