Sugared Peanut Clusters Recipe

4.5 1 3
Sugared Peanut Clusters Recipe
Sugared Peanut Clusters Recipe photo by Taste of Home
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Sugared Peanut Clusters Recipe

Read Reviews
4.5 1 3
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + cooling

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

Nutritional Facts

1/4 cup: 165 calories, 10g fat (1g saturated fat), 1mg cholesterol, 158mg sodium, 17g carbohydrate (13g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Sugared Peanut Clusters in Taste of Home December/January 1999, p44

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MY REVIEW
bake4all User ID: 2167240 202894
Reviewed Jan. 1, 2011

"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!"

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