nut-crunch-topper

Welcome back to day 2 of 12 Days of Christmas here at NatHennessey.com!

Today I want to share a favourite holiday treat: Nut Crunch. This is like crack. I’m not even kidding! It’s basically sugar, peanuts and chocolate- could there be anything better?

This recipe came from a friend of my Dad’s and we’ve basically made it every Christmas season since. It’s super easy and is great for gifts! We like to make it, print the recipe out and package it as gifts for friends and co-workers! Keep reading below for the recipe!

nut-crunch-collage

Recipe:

1 cup butter (I personally use margarine)

2 cups brown sugar (packed)

1/3 cup of water

1 can of mixed nuts or peanuts

pinch of salt

Directions:

Bring butter, sugar, water and salt to a boil. When boiling, reduce to a simmer, stirring constantly, until mixture reaches 290 degrees on a candy thermometer (this step is UBER important- DO NOT attempt to make this without a candy thermometer- it can make or break the recipe).

When 290 degrees is reached, add the mixed nuts or peanuts and stir into caramel mixture. Pour onto a greased cookie sheet and top with a bag of chocolate chips.

The heat from the caramel will soften the chocolate chips, so use a spatula to spread the chocolate over the whole cookie sheet. Refrigerate 2 hours or until chocolate has set.

Break into chunks/bark with a butter knife.

Stores best in the fridge in an airtight container.

Leave a Reply