Peanut Clusters

Peanuts covered in chocolate and butterscotch ~ what could be better?  I found this recipe on Food.com posted by mollypie and it looked great so I decided to try it for Christmas gift giving.  It is beyond EASY!!!!  Now, I am NOT that big a fan of butterscotch ~ a little goes a long way as far as I am concerned but this recipe says it’s a two for one for the chocolate/butterscotch coating so I switched it up to 2 bags of chocolate chips to one bag of butterscotch instead of the other way around and it worked great.   Of course you can make it whichever way you prefer.

Peanut Clusters

1 (12 ounce) pkg semi-sweet chocolate chips
2 (12 ounce) pkgs butterscotch chips
2 cups of salted peanuts with no skin

Melt the chocolate/butterscotch in a microwave safe bowl at 50% power for 30 seconds at a time until completely melted. You can also melt on the stovetop in a double boiler if you prefer.

Add peanuts to the melted chips and stir until all the peanuts are coated.

Drop by tablespoonfuls onto parchment paper and let cool until they harden up ~ they are not rock hard but firm and are soft to bite into.

Store in an airtight container at room temperature.

Makes about 3 dozen clusters.

Happy Cooking!

Chocolate Peanut Cookies

These cookies have lots of goodies in them and my family loves them. They freeze well.

I have two things to make today and then I am DONE!  I have to get everything out of the freezer tonight and put cookie trays together ~ YAY!

Chocolate Peanut Cookies

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1 egg
1/4 cup milk
1 tsp vanilla
2 cups flour
3/4 cup semisweet chocolate chips
3/4 cup honey-roasted peanuts
3/4 cup coarsely chopped chocolate-covered peanut butter cups (about 15)

Preheat oven to 350º.

Beat the butter and peanut butter together in a large bowl. Add sugars, baking soda and salt. Beat until well combined, scraping sides of bowl if needed. Beat in egg, milk and vanilla until combined.

Beat in the flour. Stir in the chocolate chips, peanuts and chopped peanut butter cups.

Drop dough my generously rounded tsps onto an ungreased cookie sheet.

Bake 10 minutes or until lightly browned. Transfer to wire racks to cool.

Makes about 30 depending on size.

Merry Christmas Baking!

Delicious and Easy Caramel Corn

I know many people who won’t even try to make caramel corn because they think it’s so hard to make ~ it really is pretty easy.   Remember ~  I *rarely* make anything complicated.   When I think of Halloween I think of caramel corn and candy (not caramel) apples.  This recipe is very good and I love it because it doesn’t stick to my teeth as much as some.

I use Orville Reddenbacher’s Smart Pop popcorn for this recipe ~ 2 bags.  I never add the peanuts because of personal preference.  I also make it in those aluminum foil roasting pans you can buy at the store.  No muss ~ no fuss!

Delicious and Easy Caramel Corn

7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 tsp. salt
1 cup butter
1/2 tsp baking soda
1 tsp vanilla

Place the popped popcorn in two lightly greased roasting pans ~ I put one popped bag in each pan. Add the peanuts, if using, and set aside.

Preheat your oven to 250º.

Combine the brown sugar, corn syrup, butter, and salt in a saucepan. Bring to boil and stir enough to blend. Once this mixture starts to boil, boil for 5 minutes while stirring constantly.

Remove from heat and stir in the baking soda and vanilla. The mixture will be light in color and foamy. Pour immediately over the popcorn and stir to coat. Do not worry about getting all the corn coated at this point ~ just do the best you can.

Bake for 1 hour, giving all the corn a good stir every 15 minutes. At the first stir, you will be able to get the most, if not all the corn coated.

When baking is complete, line your counter with parchment paper or wax paper and dump the corn onto it, carefully separating it. Allow to cool completely, then store in ziplocks or airtight containers.

Makes 28 servings, give or take.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Hot and Spicy Peanuts

I love peanuts (or any nuts, really) and this is an easy recipe to change them up a bit. They are easy to make and would be great for a party or for gift giving. Just make sure that you drain them well or they will be greasy. They are quite spicy so watch out!

Hot and Spicy Peanuts

2 teaspoons vegetable oil
2 cups unsalted peanuts
2 teaspoons chili powder
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon garlic salt, use more if you like

In a skillet, heat oil over medium heat. Stir in the peanuts, chili powder, and red pepper. Cook and stir for 2 minutes or until peanuts are warm. Drain well on paper towels. Sprinkle garlic salt over peanuts and toss to combine. Cool completely.

May be stored in a tightly covered container at room temperature.

Makes 2 cups.

VIEW PRINTABLE RECIPE HERE!

Peanuts on paper towel on a cookie sheet

Happy Cooking!