SLOW COOKER CHOCOLATE-PEANUT CANDY
This slow cooker candy is almost like the peanut clusters that you can buy. I have taken it to parties several times and there is never any left to bring home.
Provided by Donna Huemme
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 4h15m
Yield 85
Number Of Ingredients 4
Steps:
- Layer peanuts, chocolate chips, unsweetened chocolate, and white bark (in the order listed) in a 4- or 5-quart slow cooker.
- Cover and cook on Low, without removing the lid, for 3 hours. Turn off and cool slightly, about 10 minutes.
- Drop chocolate mixture by teaspoonfuls onto pieces of waxed paper. Let sit until thoroughly cool, about 1 hour.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 12.7 g, Fat 13.5 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 5.4 g, Sodium 86.9 mg, Sugar 2.9 g
SLOW COOKER PEANUT 'BRITTLE' CANDY RECIPE - (4.3/5)
Provided by Susan52
Number Of Ingredients 7
Steps:
- I used my 6 quart Smart Set crockpot for this. I like the Smart Set because I can set it for 30 minute intervals and it will beep for me when the 30 minutes is done. And I seem to need the beeps, because I tend to wander off if I find something shiny. Drop the 4 tablespoons of butter into your crockpot. Add the sugar and the corn syrup on top of the butter. Pour in the vanilla. Cover your crockpot and turn to high for one hour. Line 2 cookie sheets with parchment paper or release foil. After an hour, stir well to mix everything around. Add the baking soda. It will sizzle and make fun noises. Your sugar mixture will be kind of milky-yellow and the sugar might still look granulated. Cover again and cook on high for another 30 minutes. Check and stir in nuts. Cover and cook again for another 15-30 minutes, or until the sugar mixture is brown and looks the color of peanut brittle. Or a payday candy bar. Then, USING OVEN MITTS, carefully (CAREFULLY! seriously---use the oven mitts) pour half of the pot onto each cookie sheet and spread out with a spatula. It will be lumpy. that's because there are nuts. Let cool at room temperature for about an hour, then tear into pieces.
SLOW COOKER CHOCOLATE CANDY
Provided by Trisha Yearwood
Time 3h25m
Yield 30 to 40 pieces
Number Of Ingredients 4
Steps:
- Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.
SLOW COOKER CHOCOLATE PEANUT CLUSTERS
Awesome chocolate slow cooker candy recipe. Store in an airtight container.
Provided by mzcopper
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 2h40m
Yield 100
Number Of Ingredients 4
Steps:
- Combine white chocolate, peanuts, chocolate chips, and German chocolate in a slow cooker.
- Cook on High for 1 hour, without stirring. Reduce heat to Low, stir, and cook for 1 hour, stirring every 15 minutes.
- Drop spoonfuls of chocolate-peanut mixture onto waxed paper and let cool and harden, 30 to 45 minutes.
Nutrition Facts : Calories 117.1 calories, Carbohydrate 9.9 g, Cholesterol 1.9 mg, Fat 8.2 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 9.2 mg, Sugar 8.1 g
PEANUT BRITTLE
If you'd like to try making your own candy, this easy peanut brittle recipe is a perfect place to start. While "brittle" is the term for any combination of sugar and water that's heated to the hard crack stage and cooled, it's the addition of salty peanuts that makes this homemade peanut brittle recipe so addictively delicious.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h45m
Yield 72
Number Of Ingredients 8
Steps:
- Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
- Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
- Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
- Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg
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