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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
  • Total Time
    Prep: 15 min. + cooling
  • Makes
    6 cups


  • 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.
Editor's Note: The accuracy of your candy thermometer is very important.
Nutrition Facts
1/4 cup: 165 calories, 10g fat (1g saturated fat), 1mg cholesterol, 158mg sodium, 17g carbohydrate (13g sugars, 2g fiber), 4g protein.
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  • bake4all
    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!