And so it begins. The candy/cookie/bread making marathon that I enjoy so much every Christmas! For the last six months I’ve been creating a list with the perfect combination of goodies to take to my neighbors and friends. This year I decided I would start a little early and pace myself so I wouldn’t get worn out (I say that every year…).
Here’s the first candy I made for this year – Salted Peanut Clusters – a wonderful candy recipe that’s been around forever, but is still so good. Years ago, Joyce B. brought this creamy-crunchy candy to a Healey event and Bret, along with everyone else, loved them. This amazing recipe is so simple and so delicious!
After the third day of holiday baking, I move a little slower and start wondering why I thought I could get all of this done with my schedule. And then I remember that besides the taste-testing we get to do before sending out the plates, it’s so much fun to share with friends and see their smiles. Tis the Season!
I hope you have a great holiday and a Merry Christmas. Try a new candy or cookie recipe this year!
- 1 block almond bark (20 oz.)
- 2 small bags of Reese's Peanut Butter Chips (10 oz. each)
- 1 jar dry roasted peanuts (16 oz.)
Melt the bark and peanut butter chips in a a double boiler until creamy. Stir in the peanuts and drop by heaping tablespoons onto waxed paper. Let cool.
Tips and Stuff:
After they are cooled and hardened, the waxed paper may stick to your cabinet. I used a large spatula to loosen underneath the waxed paper so the candy doesn't break.
Do not have to refrigerate - just keep in a sealed container if you have any left to store....