6 oz Chocolate Chips; Semi-Sweet 1/4 c Light Corn Syrup; Karo 1 tb Water 2 c Peanuts; Salted Combine the chocolate pieces, corn syrup, and water in a double boiler top. Place over hot water and stir until melted. Remove from the heat and stir in the peanuts stirring until well coated. Drop the mixture by teaspoonfuls onto waxed paper lined baking sheets. Cover with aluminum foil and chill in the refrigerator until firm. Makes about 36 pieces.
How To make Chocolate Covered Peanuts's Videos
BEST CHOCOLATE COVERED PEANUTS IN THE WORLD | Only 3 Ingredients! | Char's Kitchen
Chocolate Covered Peanut Clusters 48 ounces Chocolate Bark 24 ounces Semi-Sweet Chocolate Chips 2 tablespoons Coconut Shortening or Vegetable Shortening 4 pounds Salted Cocktail Style or Dry Roasted Peanuts Melt chocolates with the coconut shortening in a double boiler until smooth. Pour in the peanuts and scoop out onto baking sheets lines with waxed paper. I used a 2-tablespoon scoop. Let harden and pack into airtight containers. No need to refrigerate. Last at least a couple of weeks if not longer.
How to Make Chocolate-Covered Peanuts
How to Make Chocolate-Covered Peanuts. Part of the series: Chocolate Treats. Covering peanuts in chocolate simply involves melting the chocolate in the microwave, stirring in the peanuts to coat and allowing them to cool in the refrigerator. Prepare chocolate-covered peanuts for a sweet and savory snack with help from a professional chef in this free video on chocolate desserts. Read more:
Panning Machine - Coating chocolate
A short introduction of how to use the panning machine of Chocolate World Belgium. Designed specifically to simplify the task of coating products such as hazelnuts, almonds, pistachio nuts, pine nuts, coffee grains, etc. with chocolate. For more information, please contact us info@chocolateworld.be
Peanut Clusters {no bake candy made in the crockpot!}
SLOW COOKER PEANUT CLUSTERS
--------------Click on SHOW MORE to see the FULL RECIPE-------------- Add some peanut cluster candy to your holiday cookie trays. These no-bake treats are so easy to make.
RECIPE:
INGREDIENTS: 2 lbs. salted dry roasted peanuts (I get these in the bulk section of the store) 11.5 oz. pkg. milk chocolate chips 11.5 oz. pkg. semi-sweet chocolate chips 11.5 oz. pkg. white (or vanilla milk) chocolate chips 10 oz. pkg. peanut butter chips
SLOW COOKER SIZE: 6-quart or larger
INSTRUCTIONS: Add the peanuts and baking chips to the slow cooker. Stir. Place the lid on a slow cooker. Cook on LOW for about 1.5 hours. This timing will depend on your slow cooker. STIR OFTEN. This will burn if left too long since it's real chocolate. Turn off the slow cooker after the chocolate has completely melted. Remove the insert out of the base onto potholders. Line 3 baking sheets with parchment or wax paper. Scoop the mixture onto cookie sheets on the lined baking sheets. I use a medium-sized cookie scoop, though you can use 2 tablespoons, use one to scoop and one to scrape the mixture onto the pans. Flatten the mixture into a flat cookie shape. Add sprinkles if desired. Place the sheet pans of clusters in the fridge to set up. This takes about 3 hours.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL: The Magical Slow Cooker Sarah Olson PO BOX 70586 Springfield, OR 97475 #candy #crockpot