Butterscotch Peanut Candy Recipe

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Butterscotch Peanut Candy Recipe

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This easy-to-make candy is always a hit during the holidays. The sweet and salty combination is so irresistible, no one can ever eat just one piece.—Callie Gregg, St. Lawrence, South Dakota
Recommended: Homemade Easter Candy
MAKES:
21-24 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
21-24 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 package (10 ounces) butterscotch chips
  • 1 teaspoon butter-flavored shortening
  • 3 cups salted peanuts

Directions

In a microwave, heat chips and shortening, uncovered, at 50% power for 2 to 2-1/2 minutes or until melted. Stir until smooth. Add peanuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes. Yield: 2-1/4 pounds (3-1/2 to 4 dozen).
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Butterscotch Peanut Candy in Country Woman November/December 1999, p35

Nutritional Facts

2 each: 240 calories, 17g fat (7g saturated fat), 4mg cholesterol, 98mg sodium, 19g carbohydrate (15g sugars, 2g fiber), 6g protein.

  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 package (10 ounces) butterscotch chips
  • 1 teaspoon butter-flavored shortening
  • 3 cups salted peanuts
  1. In a microwave, heat chips and shortening, uncovered, at 50% power for 2 to 2-1/2 minutes or until melted. Stir until smooth. Add peanuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes. Yield: 2-1/4 pounds (3-1/2 to 4 dozen).
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Butterscotch Peanut Candy in Country Woman November/December 1999, p35

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