Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Candy’ Category

My Dad can eat a whole batch of this Christmas candy in one sitting, but that might be why he has a jolly tummy just like Santa.  Seriously, this peanut brittle is quite tasty and oh so easy to make.

1 1/2 cups raw peanuts
1 cup sugar
1/2 cup light corn syrup
pinch of salt
1 Tbsp. butter
1 tsp. vanilla
1 tsp. baking soda

In a glass bowl, stir together the salt, corn syrup and sugar.  Place the bowl in the microwave and heat on 100% Power for 9 minutes. Remove from microwave and stir in the butter and vanilla.  Then microwave on 100% power for an additional 3 minutes.  Remove from microwave and stir in the baking soda stirring really well…note the mixture should be foamy.  Stir in the peanuts. Then pour the mixture onto a well-greased cookie sheet (or on a cookie sheet lined with Sil-pat).  Cool the mixture completely and then break into edible-sized pieces.

• 2 cup chestnuts

• 2 cup sugar
• 3/4 cup honey

Soak the chestnuts overnight in water to cover. Drain, shell, and dry.Combine the sugar and honey in a saucepan. Cook over low heat 1 hour, stirring frequently. Add the chestnuts and cook 2 hours, stirring frequently. Separate the chestnuts and let cool.

• 1 1/2 lbs white candy coating or plain white almond bark

• 2 cups miniature marshmallows

• 2 cups Captain Crunch cereal

• 2 cups Rice Krispies cereal

• 1 cup peanuts

Melt the candy coating or almond bark in the microwave in a glass container (about 5 minutes on medium power).  In another bowl, mix cereals, marshmallows and nuts together. Pour melted candy over cereal mixture and stir well making sure all pieces are coated.  Drop as clusters on wax paper and cool quickly buy placing in refrigerator. Once cooled, store them in an airtight container.  NOTE – For a fun variation during the holidays, use Christmas Crunch

Berry cereal instead of Captain Crunch because it has the red and green ‘berries’ in the cereal.

• 8 ounces caramels (about 30)

• 3 Tbsp. milk

• 3 Tbsp. margarine or butter

• 1 cup sifted powdered sugar

• 2 1/2 cups peanuts

In top of double boiler or in a microwave safe bowl, combine unwrapped caramels and milk.  Melt either in double boiler or microwave (on high in 30 second intervals) stirring occasionally until caramels are fully melted. Remove from heat or microwave. Add margarine and mix well. Stir in the powdered sugar beating by hand until smooth. Stir in peanuts. With buttered fingers, press mixture in lightly greased 8” square pan. Refrigerate about 2 hours or until firm. Cut into bars.  Store in an airtight container in the refrigerator.

• 2 lb. chestnuts

• 1/2 cup honey
• 3/4 cup confectioners’ sugar
• 1 tsp. cinnamon

Cut a cross in the top of each chestnut; cook until boiling water until shells burst. Drain, cool, and shell. Force through a food mill and blend in the honey. Shape in mixed with the cinnamon.