Crunchy Nut Clusters Recipes

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CRUNCHY NUT CLUSTERS



Crunchy Nut Clusters image

Customizing these candies is a snap. Just choose the nuts -- either macadamias or pecans -- then blend them with toasted coconut and the chocolate of your choice.

Provided by LMillerRN

Categories     Candy

Time 2h30m

Yield 4 dozen

Number Of Ingredients 6

4 dozen paper baking cups (candy cups)
2 2/3 cups sweetened flaked coconut
2 cups pecans or 1 (6 ounce) jar macadamia nuts, chopped
2 2/3 cups white chocolate or 2 2/3 cups semi-sweet chocolate chips
1/3 cup white chocolate or 1/3 cup semisweet chocolate, melted with
1/2 tablespoon vegetable shortening

Steps:

  • Line 4 miniature muffin pans with candy cups; set them aside. Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets. Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
  • Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips -- white or semisweet -- in the microwave according to the package directions. Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups. Chill until set, about 45 minutes.
  • Melt the remaining chocolate according to the package directions. Pour the contents into a ziplock bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 1388.6, Fat 103.7, SaturatedFat 48.1, Cholesterol 17.9, Sodium 277.2, Carbohydrate 112.6, Fiber 8, Sugar 104.3, Protein 14.3

CHINESE NOODLE NUT CLUSTERS



Chinese Noodle Nut Clusters image

Provided by Lora Brody

Categories     Chocolate     Dessert     Quick & Easy     Peanut     Noodle

Yield Makes about 30 clusters

Number Of Ingredients 4

2 cups (10 ounces) semisweet chocolate chips
2 tablespoons (1 ounce) unsalted butter
2 cups (about 4 ounces) Chinese chow-mein noodles, broken into 1/2-inch to 1-inch pieces (vary the sizes)
1 1/4 cups (5 ounces) dry-roasted salted peanuts, shaken in a sieve to remove excess salt

Steps:

  • Line a baking sheet with wax paper, parchment paper, or aluminum foil. Set aside.
  • Melt the chocolate chips and butter together in a metal bowl set over, but not touching, a pan of simmering water, or in a microwave-safe bowl in a microwave oven. Stir the mixture until it is smooth. In a large mixing bowl, toss the noodles and peanuts together. Pour the melted chocolate mixture over them. Working quickly before the chocolate hardens, use a rubber spatula to mix and coat the noodles and nuts with chocolate.
  • Use 2 soup spoons (or teaspoons, depending on how large you want your clusters) to scoop up portions of the mixture. Set the clusters on the prepared sheet. Set the baking sheet in a cool place (not in the refrigerator) until the chocolate hardens.
  • The clusters can be stored in an airtight container at room temperature for up to 1 month.

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 CHOCOLATE CLUSTERS



Crunchy Chocolate Clusters image

This easy candy has a south-of-the-border flavor with cinnamon, chocolate and coffee. Sweet, salty and crunchy, it's a great no-bake treat. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3/4 pound (12 pieces)

Number Of Ingredients 8

3/4 cup coarsely crushed pretzels
1/4 cup raisins
2 tablespoons pine nuts, toasted
1-1/3 cups semisweet chocolate chips
1/2 teaspoon instant coffee granules
1/4 teaspoon ground cinnamon
1/4 cup sour cream
Coarse sea salt

Steps:

  • Place pretzels, raisins and pine nuts in a bowl. In a microwave, melt chocolate chips; stir until smooth. Stir in coffee granules, cinnamon and sour cream. To rewarm, microwave in additional 5- to 10-second intervals. Add to pretzel mixture; toss until combined., Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt., Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 139 calories, Fat 8g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 86mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

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

NO BAKE CRUNCHY PEANUT BUTTER CLUSTERS



No Bake Crunchy Peanut Butter Clusters image

No baking required for these Crunchy Peanut Butter Clusters! An easy-to-make snack that uses ingredients you have in your pantry: peanut butter, while chocolate, Rice Krispies cereal, peanuts, and marshmallows.

Categories     Dessert

Yield 24

Number Of Ingredients 6

2 cups Rice Krispies cereal (or any puffed rice cereal)
2 cups dry roasted peanuts
2 cups miniature marshmallows
1 cup creamy peanut butter
1 pound almond bark (white chocolate candy coating)
Sprinkles (optional topping)

Steps:

  • Grab a large cookie sheet and cover in wax paper or parchment paper. Set aside.
  • In a large bowl, gently mix together cereal, peanuts, and marshmallows. Set aside.
  • In a separate bowl, add peanut butter and almond bark (make sure that almond bark is broken up into smaller chunks).
  • Place peanut butter and almond bark in microwave for 90 seconds. Stir, then place back in microwave for 30 seconds. Continue to cook and stir peanut butter and almond bark mixture at 15 second intervals until smooth and completely melted.
  • Pour peanut butter mixture over cereal mixture in the large bowl.
  • Using a large wooden spoon, gently mix together until all cereal, peanuts, and marshmallows are completely coated in melted peanut butter mixture.
  • Using a tablespoon or small cookie scoop, scoop large spoonfuls onto the prepared cookie sheet. If desired, top with sprinkles.
  • Let sit at room temperature for 2 hours to set up completely (or place in the fridge for about 30 minutes to set up faster).

Nutrition Facts : Servingsize 1 serving, Calories 6497 kcal, Fat 407 g, SaturatedFat 166 g, Cholesterol 1 mg, Sodium 1567 mg, Carbohydrate 642 g, Sugar 449 g, Protein 135 mg

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