Best 5 Slow Cooker Peanut Not Brittle Candy Recipes

SLOW COOKER CHOCOLATE-PEANUT CANDY

Steps:

• Layer peanuts, chocolate chips, unsweetened chocolate, and white bark (in the order listed) in a 4- or 5-quart slow cooker.
• Cover and cook on Low, without removing the lid, for 3 hours. Turn off and cool slightly, about 10 minutes.
• Drop chocolate mixture by teaspoonfuls onto pieces of waxed paper. Let sit until thoroughly cool, about 1 hour.

SLOW COOKER PEANUT 'BRITTLE' CANDY RECIPE - (4.3/5)

Steps:

• I used my 6 quart Smart Set crockpot for this. I like the Smart Set because I can set it for 30 minute intervals and it will beep for me when the 30 minutes is done. And I seem to need the beeps, because I tend to wander off if I find something shiny. Drop the 4 tablespoons of butter into your crockpot. Add the sugar and the corn syrup on top of the butter. Pour in the vanilla. Cover your crockpot and turn to high for one hour. Line 2 cookie sheets with parchment paper or release foil. After an hour, stir well to mix everything around. Add the baking soda. It will sizzle and make fun noises. Your sugar mixture will be kind of milky-yellow and the sugar might still look granulated. Cover again and cook on high for another 30 minutes. Check and stir in nuts. Cover and cook again for another 15-30 minutes, or until the sugar mixture is brown and looks the color of peanut brittle. Or a payday candy bar. Then, USING OVEN MITTS, carefully (CAREFULLY! seriously---use the oven mitts) pour half of the pot onto each cookie sheet and spread out with a spatula. It will be lumpy. that's because there are nuts. Let cool at room temperature for about an hour, then tear into pieces.

SLOW COOKER CHOCOLATE CANDY

Steps:

• Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.

SLOW COOKER CHOCOLATE PEANUT CLUSTERS

Steps:

• Combine white chocolate, peanuts, chocolate chips, and German chocolate in a slow cooker.
• Cook on High for 1 hour, without stirring. Reduce heat to Low, stir, and cook for 1 hour, stirring every 15 minutes.
• Drop spoonfuls of chocolate-peanut mixture onto waxed paper and let cool and harden, 30 to 45 minutes.

PEANUT BRITTLE

Steps:

• Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
• Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
• Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
• Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.