Our “cookie trilogy” might have come to an end, but we weren’t ready to break completely from the “holiday treats” theme we have going on. To that end, we offer a great peanut butter candy recipe for your enjoyment (and eventual worship). These candies are based on a recipe from a recent issue of Food & Wine that sent Kyle into zombie chef mode. His eyes glazed over, there was drool, and all he could say was “Must. Make. NOW!” It wasn’t pretty. Fortunately, the same cannot be said for the finished product. These candies are slightly softer than caramels, so they’re easier to eat—which is a good thing and a bad thing. That faint foot-tapping noise you hear is your annual “lose weight/get in shape” New Year’s resolution patiently waiting for you on the other side of the holiday eating gauntlet. *sigh*
The crunchy element of the candies was reminiscent of something that I couldn’t quite place until I looked at the recipe and saw the sugar, corn syrup and baking soda, then it hit me. Honeycomb/Hokey Pokey! Not the cereal, but the classic British crumbled toffee candy. Yum.
It has a similar texture as the inside of a Butterfinger candy bar, only in this instance, it’s mixed with chunky-style peanut butter. Yeah. The addition of vanilla and butter to that mix makes it even better.
The original recipe called for a 9X9 baking dish, but all we had on hand was an 8X8, so that yielded slightly thicker pieces (We know, Darn.) If anyone complains, send them to their room and eat their portion. You don’t need that kind of negativity in your life.
Kyle is kicking around the notion of a Nutella version, but he’s still working out the logistics in the midst of all of the other holiday madness, so look for that around early February, just in time for Valentine’s Day. Your Sweet Tooth and your Sweetheart will be in awe of you.
Adapted from Food & Wine.
- 1 cup sugar
- ¾ cup light corn syrup
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 1½ cups natural peanut butter
- 1 cup coarsely chopped roasted peanuts
- ¾ teaspoon kosher salt
- ¾ teaspoon pure vanilla extract
- ½ teaspoon baking soda
- Line an 8-inch-square pan with parchment paper. In a medium saucepan, stir the sugar with the corn syrup, water, and butter. Bring to a boil over high heat, stirring to dissolve the sugar. Attach a candy thermometer to the pan and cook over moderately high heat until the caramel reaches 285°, about 10 minutes.
- Meanwhile, in a large heatproof, microwave-safe bowl, combine the peanut butter with the peanuts and salt. Heat the peanut butter mixture in the microwave at high power for about 1½ minutes, until melted and hot. Stir well.
- In a small bowl, whisk the vanilla with the baking soda. As soon as the caramel reaches 285°, carefully stir in the baking soda mixture; the caramel will foam and bubble up.
- Immediately pour the caramel into the melted peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible.
- Immediately scrape the hot candy into the prepared pan and press into a flat, even layer. Let cool completely. Once cool, place the pan in the refrigerator for 30 to 60 minutes (this will make cutting easier).
- Remove from the refrigerator, lift the block of candy out of the pan and peel off the parchment paper. Cut evenly into 1 x 1 -inch squares. If you’re slightly OCD (like us), individually wrap each candy in a 4 x 4 -inch square of wax paper. If not, place candies in a bowl and store in a high, hard to reach place until you're ready to unleash them on your family and guests.
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