Miracle Peanut Butter Crunch
Cut or uncut, the candy can be stored in an airtight container at room temperature for up to 2 weeks.
Peanut butter and peanuts burned at 9 min. Unusable and expensive. Sugar, corn syrup, water and butter granulated. Terrible!Read More
I make this exactly as written and it turns out perfectly every time. It's absolutely delicious - crispy, airy, full of peanut butter flavor and just sweet enough. Somewhat like a Butterfinger, but with a lighter texture and not as as sweet. I really could eat the whole pan by myself. A technique I've developed is to begin scoring the candy right in the pan as it begins to set. A few minutes after the candy is poured, take a stainless steel bench scraper and press the edge down onto the surface of the candy to create lines for ¾ to 1" pieces. As the candy continues to set, keep pressing deeper into the scoring marks with the bench scraper until eventually you hit the bottom of the pan. Then allow the candy to cool completely. Lift the entire thing out of the pan and use a sharp knife to separate the candy at the scoring marks. Make for much neater pieces, with less crumbling.Read More
This recipe was the biggest hit last year. I'm going to triple it this year and give it away as gifts.Read More
Absolutely addicting! Made it twice in one week! Make sure your candy thermometer is calibrated, correct temperature is very important to the outcome of the crunch texture! I lined my pan with parchment paper. Next time I'm going to drizzle some Chocolate over the cut pieces!Read More