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Crunchy Peanut Butter Candy Recipe
Crunchy Peanut Butter Candy Recipe photo by Taste of Home

Crunchy Peanut Butter Candy Recipe

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Anyone who likes peanuts will love this sweet treat that's packed full of them. After breaking the pan of cooled candy into pieces, I finish with a simple but festive drizzle of melted chocolate.—Connie Pietila, Houghton, Michigan
TOTAL TIME: Prep: 20 min. Cook: 30 min. + cooling
MAKES:56 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min. + cooling
MAKES: 56 servings

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

Nutritional Facts

1 ounce equals 158 calories, 9 g fat (2 g saturated fat), trace cholesterol, 116 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 starch.

Directions

  1. Grease a 15-in. x 10-in. x 1-in. pan with butter; set aside. Combine the peanut butter, peanuts and vanilla; set aside.
  2. 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.
  3. Break candy into pieces. Melt chocolate chips; stir until smooth. Drizzle over candy. Store in an airtight container. Yield: 3-1/2 pounds.
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.
Originally published as Crunchy Peanut Butter Candy in Country Woman Christmas Annual 2010, p69

Nutritional Facts

1 ounce equals 158 calories, 9 g fat (2 g saturated fat), trace cholesterol, 116 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 starch.

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