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Sugared Peanut Clusters

 Sugared Peanut Clusters
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
24 ServingsPrep: 15 min. + cooling


  • 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


  • 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.
Nutritional Facts: 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.