Nut Goodie Peanut Clusters Food

EASY PEANUT CLUSTERS

Steps:

• Microwave chocolate and butterscotch chips in a 2 quart glass dish for 5-6 minutes on 60% power, or until melted.
• Watch carefully!
• (They don't actually melt, but look very shiny).
• Add peanuts and mix well.
• Drop by tablespoons on waxed paper.
• Cool in refrigerator.
• Store in covered container in refrigerator.
• I have used different chocolate chips other than Toll House, and they do not work well.

PEANUT BUTTER-CHOCOLATE CLUSTERS

Steps:

• Line a baking sheet with parchment paper. Combine the chocolate chips, peanut butter chips and shortening in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and add the cereal and peanuts. Stir with a rubber spatula until evenly coated.
• Spoon the cereal mixture into clusters (about 2 tablespoons each) onto the prepared baking sheet; sprinkle with nonpareils. Refrigerate until firm, about 30 minutes.

PEANUT CLUSTERS

Steps:

• Combine chocolate chips and peanut butter chips in top of double boiler. Stir frequently over low to medium heat until melted; add peanuts and stir.
• Drop by teaspoon full on wax paper. Allow to cool.

NUT CLUSTERS

Steps:

• Prepare the caramel mou: Place the corn syrup, sugar and just enough water to melt the sugar into a saucepan and place on high heat. Cook until the sugar is very dark brown and begins to burn. You will see white smoke. Remove from the heat and add the 1-ounce of water. Allow this to cool slightly.
• Place the roasted nuts on a silpat baking mat lined baking sheet.
• Place the butter and cocoa butter in a large heat-proof mixing bowl.
• Prepare the caramel: Place the sugar, corn syrup, Caramel Mou, cream, vanilla bean, butter, salt, and lemon juice in a saucepan placed over high heat. Insert a candy thermometer and cook to 250 degrees F (121 degrees C). Remove from the heat and pour over the butter and cocoa butter. Let cool for 5 minutes. Spoon the caramel over the nuts to make the clusters.
• Place the bittersweet chocolate in a paper cornet or small piping bag and drizzle chocolate over the nut cluster. Serve.
• Jacques' tip: To make a more kid friendly recipe, use store bought caramel squares. Unwrap them and place them on top of the nuts. Put in a warm oven until the caramel melts.

NUT GOODIE PEANUT CLUSTERS

Steps:

• In microwave safe large mixing bowl combine chocolate and butter scotch chips.
• Microwave on medium for 90 seconds, and stir, repeat at 30 40 second intervals until all chips are nearly melted.
• Stir in peanuts until well combined.
• Drop by rounded teaspoon on to foil lined cookie sheets. Set in cool place (refrigerator or front porch in winter!)
• When hard remove from foil and place in airtight container. Store in cool place. Makes a great addition to your Christmas cookie/treat platter.

PEANUT RAISIN CLUSTERS

Steps:

• Melt the chocolate in the top of a double boiler set over barely simmering water, stirring frequently. When melted, remove from the heat and mix in the peanuts and raisins. Drop the mixture by the spoonful onto a sheet pan lined with parchment paper or a nonstick baking mat, or pour into a buttered loaf pan lined with plastic wrap. Let set at room temperature until firm and completely cooled. If using a loaf pan, cut up into squares. Store in an airtight container.

NUT GOODY BARS

Steps:

• In a large saucepan, melt chocolate and butterscotch chips with peanut butter over low heat. Spread half in a greased 15x10x1-in. pan; chill until firm. Stir in peanuts into remaining melted mixture and set aside. Place sugar and vanilla or maple flavoring in a large bowl; set aside. In a small saucepan, combine butter, milk and pudding mix; bring to a boil and boil for 1 minute. Add to bowl and beat until smooth; spread over chilled layer in pan. Chill until firm. Cover with reserved peanut/chocolate mixture. Refrigerate until serving. Cut into bars.

PEANUT CLUSTERS

Steps:

• In a microwave, melt candy coatings, stirring often until blended. Stir in the peanuts until coated. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate until serving.