Here is a selection of easy and fun Christmas Candy Recipes.
Reindeer Nuggets
This quick and easy candy recipe uses crunchy Chow Mein noodles and sweet, melted chocolate.
12 oz. bag of semi sweet chocolate chips
6 oz. bag of butterscotch candy chips
1 can (about 5 1/2 oz.) of Chow Mein noodles
Assemble two flat baking sheets and line with wax paper. Set aside.
Melt the chocolate in the microwave or on the top of a double boiler until melted, being careful not to burn or over cook the chocolate.
Remove from heat and stir in the Chow Mein noodles.
Drop by tablespoonfuls onto the waxed paper lined sheets. Let set up until firm and serve.
North Pole Chocolate Candy
This recipe combines melted dark chocolate, nuts, crisp cereal flakes and Christmas candy and makes Christmas candy.
12 oz. package semi sweet chocolate chips
1 1/2 squares bittersweet chocolate
1 tablespoon Paramount crystals
5 cups corn flakes
1 cup chopped walnuts
1/2 cup raisins, separated to avoid clumping
1/2 cup chopped candied cherries, in roughly the same size as the raisins
Assemble two flat baking sheets and line with wax paper. Set aside.
Melt the semi sweet and bittersweet chocolate in the top of a double boiler until melted, being careful not to burn or over cook the chocolate.
Pour the cornflakes, walnuts, raisins and candied cherries in a large mixing bowl. Toss to combine. Pour over the melted chocolate and toss to coat all the ingredients. Drop by teaspoonfuls onto the waxed paper and let set up until the candy is firm. Serve.
Christmas Peanut Brittle
When the candy is done, crack into pieces, stack up and dust with powdered sugar to resemble snow before serving.
2 cups granulated sugar
1 cup light corn syrup
1/2 cup hot water
1 tsp salt
2 cups raw, unsalted peanuts, peeled
1 tsp pure vanilla extract
1 tsp unsalted whole butter
1 1/2 tsp baking soda
Powdered sugar, for dusting
Prepare a flat baking sheet by oiling it well, making sure corners and sides are oiled as well. Set aside.
In a heavy bottomed sauce pan, bring the sugar, light corn syrup, water and salt to a rolling boil. Add in the peanuts all at once and cook the mixture until the color begins to turn golden. Use a high temperature kitchen spatula or a wooden kitchen spoon to prevent melting.
Add in the vanilla extract and butter. Continue cooking the mixture until it turns a deep color, but be careful not to let it burn. If using a thermometer, cook the peanut mixture until it reaches about 300 degrees F.
Remove the pan from the burner and add in the baking soda. Immediately stir the mixture well to incorporate the baking soda, and transfer to the reserved oiled baking sheet. Spread out if it begins to cool and lump. Spread as thin as possible.
Let the mixture cool completely. Break into bite sized pieces. Arrange on a Christmas themed serving platter and sprinkle with a little powdered sugar before serving.
