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Sugared Peanut Clusters Recipe

Sugared Peanut Clusters Recipe photo by Taste of Home

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I made these nuts for my aunt's birthday, and everybody loved them. I've also given them as Christmas gifts.—Gail McClantoc, Sweet Water, Alabama

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Sugared Peanut Clusters Recipe

Prep: 15 min. + cooling

Yield: 24 Servings

15 15

Ingredients

2 teaspoons butter, softened
1-1/2 cups sugar
1/2 cup brewed coffee
1 tablespoon light corn syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 jar (16 ounces) dry roasted peanuts

Directions

Butter two baking sheets with the 2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, coffee, corn syrup and cinnamon. Bring to a boil over medium heat, stirring occasionally. Cook until a candy thermometer reads 234°-240° (soft-ball stage). Remove from the heat; stir in vanilla. Add peanuts; stir quickly.
Pour onto prepared baking sheets. Quickly separate into small clumps with two forks. Cool completely. Store in an airtight container. Yield: 6 cups.

Editor's Note: The accuracy of your candy thermometer is very important.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Analysis: 1/4 cup equals 165 calories, 10 g fat (1 g saturated fat), 1 mg cholesterol, 158 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Sugared Peanut Clusters in Taste of Home December/January 1999, p44

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Sugared Peanut Clusters

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(1-1) of 1 reviews

Reviewed on Jan. 01, 2011 by bake4all

Perhaps this was a misprint, but a 16 ounce jar of peanuts plus a bit of syrup can't yield 6 cups. I tried it as printed and had puddles! Next time, I used about 6 cups of peanuts & the result was delicious!