Crunchy Peanut Candy Food

CRUNCHY PEANUT BUTTER CANDY

Ingredients:

• 1-1/2 teaspoons butter
• 2-1/2 cups creamy peanut butter
• 2 cups salted peanuts
• 1/2 teaspoon vanilla extract
• 2 cups sugar
• 1-1/2 cups light corn syrup
• 1/4 cup water
• 1-1/2 teaspoons baking soda
• 1/2 cup semisweet chocolate chips

Steps:

• Grease a 15x10x1-in. pan with butter; set aside. Combine the peanut butter, peanuts and vanilla; set aside. , In a large heavy saucepan, combine the sugar, corn syrup and water; bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). Immediately stir in peanut butter mixture and baking soda. Spread into prepared pan. Cool completely., Break candy into pieces. Melt chocolate chips; stir until smooth. Drizzle over candy. Store in an airtight container.

CRUNCHY PEANUT CARAMEL NOUGAT CANDY BAR

Ingredients:

• Nonstick cooking spray, for greasing
• 1/3 cup chunky peanut butter
• 1/2 teaspoon vanilla extract
• One 7.5-ounce jar marshmallow cream
• 1 cup granulated sugar
• 1/4 cup heavy cream or whole milk
• 1/2 stick unsalted butter
• 1 cup granulated sugar
• 3/4 cup heavy cream
• 1/2 cup light corn syrup
• 1/2 stick unsalted butter, cut into pieces
• 1 1/2 cups coarsely chopped roasted salted peanuts
• 2 pounds good-quality milk chocolate, coarsely chopped with a serrated knife

Steps:

• Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on each side.
• For the nougat: Combine the peanut butter, vanilla and marshmallow cream in a large mixing bowl and reserve. Combine the sugar, cream and butter in a small heavy-bottomed saucepan over medium-high heat. Stir with a heatproof spatula until the sugar dissolves. Fit the saucepan with a candy thermometer and continue monitoring until the mixture starts to turn a light amber color and the temperature reaches 250 degrees F, 4 to 5 minutes.
• Once your nougat hits 250 degrees F, remove from the heat and add to the marshmallow mixture. Mix together to completely combine, but don't overwork. The mixture should be light and fluffy. Turn out the nougat into the prepared pan and spread evenly with a rubber spatula coated in nonstick spray. Place in the refrigerator to cool and get going on your next layer, the caramel.
• For the caramel filling: Add the sugar, cream and corn syrup to a heavy-bottomed saucepan over medium heat. Carefully stir to combine with a heatproof spatula until the sugar dissolves and bring the mixture to a boil. Stop stirring and boil until the mixture begins to turn an amber color and reaches 250 degrees F, 8 to 10 minutes. Remove from the heat and stir in the butter, carefully, as it will foam up. (Adding the butter at the end will stop the cooking and keeps your caramel soft and chewy.) Keep stirring until it's all dissolved, and then stir in the peanuts. As tempting as it may be, never stick your finger in hot caramel to taste, sugar burns and hurts!
• Pour the caramel over the nougat and spread evenly with the spatula. Place in the refrigerator until the caramel is completely cool, 15 minutes.
• Transfer the candy to a cutting board. Cut lengthwise into thirds and then across in nine 1-inch rectangles, using a sharp knife that has been sprayed with nonstick spray. You can mark the caramel nougat with your knife as a guide before cutting out your bars.
• For the chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolate has melted and is smooth, 8 to10 minutes. Dip each candy piece and completely cover with chocolate on all sides, using two forks, allowing the excess to drip off. Place on a wire cooling rack for the excess to drip off while you dip all of the bars. Once the bars are dipped, transfer to a parchment-lined baking sheet and allow the chocolate to set in the fridge at least 20 minutes.

CRUNCHY CANDY CLUSTERS

Ingredients:

• 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.