Peanut Candy Recipes

PACOCA

Steps:

• Line a 9-in. square baking pan with parchment, letting ends extend up sides. Place graham crackers and peanuts in a food processor; pulse until just ground. Add sugar; process 10 seconds. Add sweetened condensed milk, vanilla and salt; pulse until dough comes together., Press dough into prepared pan. Refrigerate, covered, at least 4 hours or overnight. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.

PEANUT BUTTER CANDY

Steps:

• Butter an 8x8x2 inch square pan. Set aside.
• In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter.
• Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.

PEANUT BUTTER CANDY

Steps:

• Line a 9-in. square pan with foil; butter the foil with 1/2 teaspoon butter and set aside. , In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter until melted. Transfer to prepared pan. Cool to room temperature. Cut into squares.

PEANUT CANDY

Steps:

• In a big kadai, add peanuts with skin to melted ghee on medium heat.
• Keep on stirring continuously with a spatula.
• When the peanuts start turning reddish, test one of them to see whether the skin can be removed by pressing with your thumb, remove from fire.
• Rub the peanuts in a plate till all the skin comes off.
• Set aside in a plate.
• Slice the coconut into small thin square pieces.
• In a kadai, add the jaggery with 1/2 cup water and cut coconut pieces.
• Keep a cup of water ready.
• When the jaggery mix boils and starts thickening, add one tsp.
• of jaggery mix to the cup of water.
• The jaggery should not dissolve in water.
• When you roll it into a ball, the jaggery should be soft.
• Add cardamom powder to the jaggery mix.
• In a broad plate, place the cleaned peanuts and pour the jaggery mix over it little by little one ladle at a time.
• Mix them evenly with a thin edged spatula.
• Make lemon sized balls with your hand while it is still hot.
• Dip hands in water or rice flour periodically while making the candy.
• The peanut balls start hardening as they cool down.
• The same peanut-jaggery mixture can be poured into different moulds.
• They are cut into small pieces according to requirement.
• For garnishing, dried grated coconut is used which is dipped in various food colours.