Sugared Peanut Clusters


1-1/2 cups sugar
1/2 cup brewed coffee
1 tablespoon light corn syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (16-ounce) jar dry roasted peanuts


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 230-240 degrees (soft-ball stage).  Remove from heat and stir in vanilla.  Add peanuts and stir quickly.  Pour onto two buttered baking sheets.  Quickly separate into small clumps with two forks.  Cool completely.  Store in an airtight container.  Yield:  6 cups.


A great idea for Christmas parties, or just plain everyday munching..

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