Peanut Turtle Candy
Made with roasted and salted peanuts engulfed in chewy caramel, and coated in milk chocolate. This Peanut Turtle Candy is a homemade candy that uses peanuts in place of traditional pecans.
Equipment
- Digital Food Scale
- 3-Quart Pot
- Half Sheet Pan
- Parchment Paper Sheets
- Heatproof Mixing Bowl
Ingredients
- 170 grams cane sugar
- 57 grams salted butter
- ¼ cup heavy whipping cream
- 284 grams roasted and salted peanuts
- 454 grams milk chocolate (finely chopped)
Instructions
- Line a baking sheet with parchment paper. Add the peanuts into a large mixing bowl. Set aside.
- In a small saucepan using a high heat spatula, add the cane sugar and cook until it begins to melt.
- The sugar will begin to melt and clump, continue to stir to ensure there are no chunks of sugar.
- Allow the sugar to melt completely before adding in the butter.
- Add the butter, and stir to combine completely. Careful as steam will rise up.
- Slowly add in the heavy whipping cream and stir to combine completely. Remove from the heat.
- Pour the caramel into the bowl with the peanuts.
- Stir to combine completely. Work quickly, as the caramel is beginning to cool.
- Using a double boiler, add 80% of the milk chocolate, and melt until it reaches 110°F on a chocolate thermometer. Remove from heat, and add in the remaining 20% of chocolate and stir to combine completely. Allow the chocolate to come back down to 91°F. You can skip this step if you do not want to temper the chocolate and melt it all completely in the double boiler. Or, you can melt all the chocolate in the microwave doing 30 second intervals. I will always temper if I am gifting chocolate as a gift, but if it's just for me then I skip it!
- Drop each cluster into the chocolate. Using a fork like a spoon (to lift out the candy so excess chocolate drips back into the bowl). Place the candies back on the baking sheet.
- Place the baking sheet in the fridge (or freezer for speed) to set the chocolate. Enjoy candies at room temperature.
- Store in a cool, dry place, or in the fridge.
Video
Notes
Tips
- Always weigh ingredients for the best results. With caramel, the ratios are what is important, so weighing them is crucial.
- I use a 2-quart stainless steel pot to make the caramel in. If you're new to making caramel, you can check out my Homemade True Caramel post for a more in depth explanation and tutorial on making caramel from scratch!
- I use a high heat spatula. This is key whenever making something like caramel or butterscotch where it is high heat for an extended period of time. If you don't use a high heat spatula, it can actually melt and warp your spatula! I have had pieces of spatula burn off into caramel before! I've linked the high heat spatula I use here.
- I use roasted and salted peanuts in this recipe for extra flavor. So make sure you aren't using raw peanuts as they will be lackluster.
- I use milk chocolate here, but you could also use dark chocolate or even white chocolate! This recipe would be equally delicious with both, whatever you prefer.
- I don't always temper the chocolate when I make candy. If I am gifting it to someone, then I definitely do as it can sit out and not melt. But, if I am just making candy for myself then I don't temper it as I usually store them in the fridge or even the freezer so they last longer! If you want to temper the chocolate, check out my post How to Temper Chocolate for Candy Making for more info.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 217kcalCarbohydrates: 21gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 8mgSodium: 70mgPotassium: 150mgFiber: 2gSugar: 17gVitamin A: 96IUVitamin C: 0.01mgCalcium: 19mgIron: 1mg
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