Mom and I traditionally waited until Thanksgiving weekend to break out the candy thermometer and heavy pans for our annual candy-making extravaganza. But I start early. This year it was all I could do to wait until the calendar turned to November.
Pulling out the recipes each season reminds me of the people for whom each kind of candy or cookies is a favorite. Peanut clusters and peanut brittle are for Dad. He had a taste for the salt/sweet combination. Every year when I asked him what he wanted for Christmas, peanut clusters made the list. Because that was something I could afford, I was happy to comply.
It surprises me now that Mom and I never made peanut clusters. But we didn’t. It took my sister-in-law Jeanne to get me started. Now I make them every year. They’re easy. The recipe makes a lot. They store well. And I enjoy remembering dad when I make them.
2 lbs almond bark (white)
2 – 12 oz packages chocolate chips
2 lbs peanuts (dry roasted, salted)
Melt almond bark and chips in a heavy pan on low heat. Stir in peanuts. Drop by teaspoon onto foil or waxed paper. Cool. Store in tins in a cool place. Makes about 18 dozen.
Many variations are possible. Some people use milk chocolate chips. I like semi-sweet. Last year I also made dark chocolate. They could be a new personal favorite. This recipe is easy to cut in half.