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This old-fashioned Nut Candy brings back childhood memories and works for any get-together. When you bite into it, you'll love how the peanuts and almonds come together to make an irresistible crunch everyone will crave.
WHAT YOU'LL NEED
- ½ cup salted butter: Gives your candy that smooth, buttery taste we all want.
- ¾ cup granulated sugar: Turns golden brown and makes the candy snap when you break it.
- ½ cup light corn syrup: Keeps everything from getting too hard before it sets up right.
- ⅓ cup water: Mixes with your sugar to make the candy base.
- ½ teaspoon baking soda: Creates tiny bubbles that make your candy light and not too dense.
- ½ cup almond slices: Brings that wonderful nutty flavor and extra crunch.
- ½ cup salted peanuts: Adds a salty kick that balances out all the sweetness.
HOW TO MAKE IT
- Step 1:
- Put parchment on a baking sheet with edges and keep it nearby. Get all your stuff measured out first and put it close to your stove.
- Step 2:
- Grab a big pot, turn the heat to medium-high, and melt your butter in it.
- Step 3:
- After your butter's all melted, dump in the sugar, corn syrup, and water. Keep stirring until you can't see any sugar crystals, which takes about 2 minutes.
- Step 4:
- Stick a candy thermometer on the side of your pot and cook everything while stirring now and then until it hits 300°F, which usually takes around 15 minutes.
- Step 5:
- As soon as it reaches 300°F, quickly mix in the baking soda. You'll see it puff up and get lighter in color.
- Step 6:
- Throw in your almonds and peanuts, and mix them so they spread out evenly in the hot stuff.
- Step 7:
- Work fast to pour everything onto your parchment paper, then spread it out flat with a spatula or knife.
- Step 8:
- Let it sit until completely cool, about half an hour. Once it's hard, just break it up into chunks and dig in.
How to Keep and Serve
- Pop the pieces in an airtight container and keep them at room temp for up to 2 weeks.
- This treat makes awesome presents when packed in cute tins or little bags.
- Don't put it in the fridge or it might get all sticky and weird.
Good to Know
- Try using cashews or pecans instead of almonds if you want to switch things up.
- Want it sweeter? Just use more almonds and cut back on the salty peanuts.
- You really need a candy thermometer to nail the right temp for perfect crunch.
Famous cooks say
- Martha Stewart always goes for fancy butter because it makes everything taste better.
- Ina Garten likes adding a splash of vanilla to make the flavor more interesting.
- Jacques Pépin says you gotta keep stirring or you'll end up with burnt candy nobody wants.
WHY THIS WORKS SO WELL
- You can whip it up fast with basic stuff you probably already have.
- The sweet-salty combo hits just right and nobody can resist it.
- It's perfect for bringing to holiday parties or wrapping up as gifts.
MIX IT UP
- Try using walnuts or cashews instead of the peanuts and almonds for a new taste.
- Sprinkle in some cinnamon or nutmeg if you want a cozy flavor twist.
- After spreading it out, toss some chocolate chips on top for a sweet chocolate layer.