Mom’s Easy to Make Peanut Brittle
What You Need:
3 C peanuts
1 C sugar
1 C light corn syrup
1 T water
1 t baking soda
How to Make It:
Bring the oven temperature to 200 degrees.
Lay the peanuts on a foil lined baking sheet and place them in the oven for 5 minutes.
Stir the peanuts a couple of times during the warming process.
Remove the peanuts from the oven and set aside.
Place the sugar in a heavy saucepan over medium heat.
Add the syrup and water and bring the mixture to a steady boil.
Once boiling, add the peanuts to the mixture and stir well to coat.
Cook the mixture for 7 minutes being sure to stir occasionally.
Add the baking soda and stir well to incorporate.
Remove the foil from the cookie sheet and cover it with wax paper that extends over the sides of the sheet.
Spread the mixture onto the prepared cookie sheet evenly.
Allow the mixture to cool completely before handling.
Break into pieces and store in an airtight container in a cool dry place.
Serving Size: 1 pound
Warming the peanuts before adding them to the sugar/syrup mixture helps in coating them better when placed in the saucepan. Be sure to remove any skins that may be on the peanuts before adding them to the mixture.
Praline Pretzel Patties
What You Need:
1 (14 oz) pkg. caramels
1/4 C butter, cut up
2 T water
5 C miniature pretzels
1 (18 oz) jar crunchy peanut butter
2 (12 oz) pkgs. Milk chocolate chips
How to Make It:
Place the caramels in a microwave safe bowl.
Add the butter and water to the caramels.
Microwave the mixture on high for 1 minute.
Remove from the microwave and stir the mixture together.
Continue microwaving at 30 seconds intervals, stirring after each one, until the caramels melt and the mixture is smooth.
Spread one side of each pretzel with the peanut butter.
Spread the caramel mixture over the top of the peanut butter.
Layer a cookie sheet with wax paper
Place the candy into a microwave safe bowl.
Microwave on high 30 seconds then stir.
Continue microwaving at 30 second intervals, stirring after each, until the chocolate has melted and has become very smooth.
Use a toothpick and dip each of the pretzels into the melted chocolate being sure to completely cover the pretzel.
Lay in a single layer on the wax paper.
Allow the candy to harden before storing.
Serving Size: 8 dozen
The mixture of sweet chocolate and salty pretzels along with the caramel and peanut butter give these crunchy treats big thumbs up with all of Santa’s little helpers.
Reindeer Munchables
What You Need:
1 egg white
1 T water
3 C cashews
1/2 C sugar
1/2 t salt
1 t cinnamon
1/2 t cloves
1/2 t nutmeg
How to Make It:
Place the egg white in a large mixing bowl and beat slightly with a fork.
Add the water to the egg white and mix to combine.
Pour the cashews into the mixture and stir until the cashews are completely moistened on the surface.
Place the sugar, salt, cinnamon, cloves and nutmeg in a separate bowl.
Toss to combine.
Pour the sugar mixture over the cashews and toss until the cashews are completely covered.
Bring the oven temperature to 300 degrees.
Line a cookie sheet with aluminum foil.
Layer the cashews in a single layer on the prepared cookie sheet.
Bake 30 minutes being sure to stir them a couple of times to insure all sides of the cashews roast evenly.
Serving Size: 3 cups
These little munchies can be made with pecans, walnuts or just regular peanuts. To mix up the nuts use 1 C of each. Add a few pretzel sticks and raisins after the nuts are roasted for a real treat.
Rudolph’s Favorite Candy
What You Need:
1 pkg. white frosting mix
1/3 C light corn syrup
1 t almond extract
1/2 C boiling water
1 (1 lb.) pkg. confectioners’ sugar
1 C candied cherries, chopped
Red food coloring
How to Make It:
Place the frosting mix (dry) into a large mixing bowl.
Add the corn syrup and almond extract.
Carefully pour the boiling water into the mixing bowl.
Beat the mixture with an electric mixer on medium speed 5 minutes until soft peaks begin to form when beaters are lifted out.
With the electric mixer on low speed gradually beat in the sugar.
Fold in the candied cherries with a wooden spoon.
Place a few drops of red food coloring into the mixture and blend with the spoon.
Place wax paper on a large cookie sheet.
Drop the mixture by teaspoonfuls onto the prepared sheet.
Allow the outside of the candy to firm, about 1 hour.
When the outside is firm turn the candy over and let the candy dry for 12 hours.
Serving Size: 4 dozen
Allowing the candy to dry completely before storing is very important is getting the best results. You may find they will dry faster if there is little humidity in the air. Check them from time to time and as they dry place them in an airtight container so they remain dry until consumed.
Peanut Lovers Christmas Candy
What You Need:
1 egg
2 C confectioner’s sugar, divided
1/8 t salt
1/2 t vanilla extract
1/3 C peanut butter
1 T butter, room temperature
3/4 C salted peanuts, chopped fine
How to Make It:
Place the egg in a small mixing bowl.
Beat the egg with an electric mixer on low just slightly.
Add 1 C of confectioner’s sugar, salt and vanilla to the egg.
Beat with the mixer on medium speed until just combined.
Add the peanut butter and butter and beat until all the ingredients are combined well.
Fold in the remaining confectioner’s sugar with a rubber spatula.
The mixture should be firm enough to roll into balls.
More confectioners’ sugar can be added, 1 T at time until the mixture if as firm as needed.
Place the nuts in a shallow bowl or pan.
Cover a cookie sheet with wax paper.
Form the mixture into 1 in. balls and roll the balls in the nuts to completely cover.
Place the balls on the lined cookie sheet.
Refrigerate 1 hour or until firm.
Serving Size: 3 dozen
These little treats are a snap to make and because there is no cooking with heat involved they are the perfect candy for children to make. These can be rolled not only in nuts but in colored sugars or even holiday sprinkles. Let them give these to their teachers, grandparents and friends for a one of a kind Christmas gift.
Santa Claus Candy Clusters
What You Need:
1 (6 oz.) pkg. semisweet chocolate pieces
1/3 C butter
16 large marshmallows
1/4 C peanut butter, crunchy
1/2 t vanilla extract
2 C oats
1 C coconut, flaked
How to Make It:
Place the chocolate in a large saucepan over low heat.
Add the butter and marshmallows.
Cook 5 minutes, stirring constantly, until melted together and smooth.
Remove the pan from the heat and stir in the peanut butter.
Pour in the vanilla and stir just to combine.
Add the oats and coconut and stir until incorporated into the ingredients well.
Place wax paper onto a large baking sheet.
Drop the mixture by teaspoonfuls on the prepared sheet about 1 in. apart.
Refrigerate for 2 hours or until candy is firm.
Serving Size: 3 dozen
Never double a candy recipe. This can cause increased cooking time which in turn can ruin the quality of the candy. If a double amount is needed make a second batch using the same ingredients.
Winter Wonderland Snow Balls
What You Need:
2 2/3 C sugar
2/3 C light corn syrup
1/2 C water
2 egg whites
1 t vanilla extract
2/3 C nuts, chopped
How to Make It:
Place the sugar into a medium heavy saucepan.
Add the corn syrup and water.
Place the pan over low heat and stirring continuously cook the mixture until all the sugar has dissolved.
Once the sugar has dissolved allow the mixture to cook until the candy thermometer reaches 260 degree, being sure not to stir.
Remove the pan from the heat.
Place the egg whites into a large mixing bowl.
Beat with an electric mixture until soft peaks begin to from when the beaters are lifted up.
Continue beating the mixture as you pour the hot syrup in a steady stream into the egg whites.
When all the syrup mixture has been added pour in the vanilla extract and continue beating until the mixture holds uniform shape.
Fold in the nuts with a rubber spatula.
Place wax paper on a large cookie sheet being sure to cover it completely.
Butter the end of a wooden spoon.
Drop the mixture with the wooden spoon onto the prepared baking sheet.
Allow the candy to cool before placing in a sealed container.
Serving Size: 4 dozen
This mixture can become very stiff once you add the hot syrup to the egg whites. If this occurs use a large spoon or your hands to continue mixing in the ingredients. By buttering a wooden spoon you should have no trouble removing the candy mixture onto the wax paper to cool.
Sweet Pecan Poppers
What You Need:
1/4 C sugar
1 t cinnamon
1/8 t salt
1 egg white
2 ½ C pecan halves
How to Make It:
Place the oven temperature at 300 degrees and allow the oven to heat.
In a mixing bowl toss together the sugar, cinnamon and salt.
Place the egg white in a separate bowl.
Beat the egg white to a foamy consistency.
Add the pecans to the egg white mixture and stir to cover.
Add the sugar mixture to the pecans and mix until the pecans are completely covered.
Spray a baking sheet with a non stick cooking spray.
Spread the pecans out in a single layer on the sheet.
Roast 30 minutes, turning the pecans with a spatula occasionally.
Allow the pecans to cool completely before storing.
Serving Size: 24
For a more Christmas affect use 1/2 C red and 1/2 C green sugar instead of regular sugar to cover the pecans.
Holly Sugar Berries
What You Need:
1/3 C fresh cranberries
1/2 C sugar
How to Make It:
Place the cranberries in a large mixing bowl.
Add the sugar and toss to completely coat the cranberries.
Cover the bowl and place in the refrigerator for at least 1 hour.
Remove the cranberries and place in a mini muffin cups.
Place in an airtight container in the refrigerator for 1 week.
Serving Size: 18 berries
These make a great snack candy. Any type of fruit will work with this recipe like grapes, banana slices, apples or oranges. These also make a great garnish for cheesecakes, pies or cupcakes.
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Thanks for linking my Reese’s chocolate Peanut Butter Chip Cookies to your blog. They really are a delicious cookie. I hope you try them sometime!
I will try them sometime soon, love peanut butter and chocolate!!!