Chewin'

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November/December 2003

Peanut Butter Crunch

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Recipes:	1	2	3	4	5	6
Servings:	48	96	144	192	240	288
Makes:	3 lbs.	6 lbs.	9 lbs.	12 lbs.	15 lbs.	18 lbs.
Ingredients:
Creamy peanut butter	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Baking soda	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Water	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
Sugar	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Light corn syrup	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Water	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Butter or margarine*	2 T.	4 T.	6 T.	8 T.	10 T.	12 T.
Dry-roasted unsalted peanuts	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Vanilla	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.

*-8 T. butter or margarine = 1 stick = 1/2 C.

Assembly Directions:
Put peanut butter in a small saucepan and set aside. In a small bowl, dissolve the baking soda in the first water measurement, and set aside. Measure the sugar, corn syrup and second measurement of water into a medium kettle. Measure the butter and peanuts, setting them nearby. Put the vanilla and a measuring spoon nearby as well. Butter two large cookie sheets. Turn the burner on very low heat under the peanut butter pan. When it is almost melted, turn off the heat. (It just needs to be warm when it’s added to the candy.) Meanwhile, heat the sugar, corn syrup and water over medium heat to 275 degrees on a candy thermometer, stirring constantly. Add the butter, stirring until it melts. Add the peanuts and stir until the thermometer reaches 300 degrees. Remove pan from the heat, and while still stirring, add the baking soda-water mixture and the vanilla. Gently fold in the warmed peanut butter. Stir until evenly combined. Pour the candy out onto two well-buttered large cookie sheets, using a buttered spatula to spread the candy out. The thinner the candy is spread, the flakier it will be. Set aside to cool. When the candy is completely cool, use your hands to break it into large bite-sized pieces.

Freezing Directions:
Freeze the cooled candy pieces in freezer bags or rigid containers based on the serving size you need for your family. Seal, label and freeze.

Serving Directions:
Thaw candy for 15-20 minutes at room temperature and serve.

Tammy’s Comments:
I got this candy from my neighbor in a little glass canister as a gift a couple of years ago. We couldn’t keep our hands out of the candy jar! This recipe tastes similar to the inside of a Butterfinger candy bar. Yummy! If you haven’t made candy using a candy thermometer before, there really isn’t any trick to it. Be sure to buy a candy thermometer, as opposed to a meat thermometer. The candy thermometer should have a clip on the side for it to attach to the side of your pan. Make sure the tip of the thermometer is in the candy, but not touching the bottom of the pan. If it rests against the bottom (or side) of the pan, it will give you a false reading. Closely watch the thermometer, keep stirring, and you’ll have candy in no time at all!

Nutritional Info: Peanut Butter Crunch
Per Serving: 157 Calories; 9g Fat (48.3% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 95mg Sodium.
Exchanges: 1/2 Lean Meat; 1-1/2 Fat; 1 Other Carbohydrates.
 

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