Peanut Candy (Glazed Peanuts)

 Peanut Candy (Glazed Peanuts)

    The original recipe calls for cashews, which I didn't have, so I used Peanuts.  The recipe is in Folger's Cooking with Coffee recipe booklet, published in 1980.  I really liked how this candy turned out. I didn't drop it in little clusters; I started to, but I don't think I would have gotten them dropped in time, so I just poured in on my greased cookie sheet and spread the mixture out. It didn't take long to cool, but when it was cool, I just broke it up.  It's a soft-ish consistency, like pralines are. Not like hard peanut brittle. It was not difficult to make. The recipes calls for Folger's Coffee, but use what you have. I used Creme Brulee flavored coffee from Coffee & Tea Junkie in Dallas, Texas. The coffee I used was cool, so I heated it in the microwave, before adding to the sugar. Try this with peanuts or cashews.  It's addictive!!

Ingredients: 

2 cups sugar

1 cup hot, strong Folger's Coffee (or your favorite brand)

1/4 tsp cream of tartar

2 cups (10 oz) peanuts or cashews (toasted)

1 tsp vanilla

Directions:

Toast peanuts or cashews in your oven at 350 degrees for several minutes until warm and toasty (don't leave them in too long and burn them). In a 2-quart saucepan, mix together sugar, coffee and cream of tartar. Cook on medium heat, stirring until the sugar is dissolved. Bring to boiling and boil until syrup reaches hard-crack stage (290 degrees). Remove from heat, stir in cashews and vanilla. Drop onto a greased cookie sheet by spoonfuls or pour out all of the mixture and smooth onto the cookie sheet (This is what I did). Use a spatula to loosen cooled candy from the cookie sheet and break into pieces as large or small as you like. This recipes makes about 1 pound of candy. Enjoy!

Peanut Candy