I’ve never made the ever popular crockpot candy. I’ve eaten plenty of it, does that count? I’ve had the chocolate and peanuts version and loved it. I mostly love anything with dry roasted peanuts! When I saw a white chips version on a blog that also included red and green colored m & ms, I decided to finally try making the candy. My cousin Shirley also wanted to try!
We layered half of the nuts into a lined crockpot. Using a liner would save me having to scrub the crockpot after making the candy.
Shirley had 2 packages of almond bark she’d been meaning to use and they came in handy for this candy.
We layered half of the almond bark in the crockpot over the peanuts. I’d broke it into pieces but they were still pretty big. It was harder to break up than you’d think! We followed that with another layer of peanuts and a final layer of the almond bark and placed the lid on the crockpot. I set the dial to low and set a timer for an hour.
I didn’t lift the lid for an hour as directed. Only a few of the almond bark chunks were beginning to melt on the top layer after an hour. The middle layer was still hard. I let it cook for another hour before stirring. I’m thinking it’s because my bark chunks were so large. At two hours it was completely melted and I didn’t have to do the 15 minute intervals. Your timing may vary as well.
When the bark was melted and the nuts stirred well I stirred in the m & ms and they immediately began to melt. The candy didn’t end up being very white, because of the melting chocolate. Oh well, I assumed it would still taste great, and it did.
I wasn’t going to sprinkle the candy with colored sugar, it was optional in the recipe, but since the color was a little boring I did use sprinkles. I used red and green colored sugar, sprinkling lightly.
Shirley was the candy lady, using a small cookie scoop to make little piles of candy on a sheet of wax paper. As Shirley filled the sheets with candy, I sprinkled them with the colored sugar then set them into the freezer to firm up. When they were firm I layered them in a container. We worked fast and had them done in no time! I now see the charm in making crockpot candy!
We chose to make them rather small, one or two bites worth of candy goodness at a time. As I’ve mentioned before I set up a fairly large dessert buffet over the holidays. It’s nice to be able to sample many of the goodies in small bites. I delude myself into thinking that I’m not eating as many calories if it’s done in small rather than large amounts. Feel free to borrow my delusion. ‘Tis the season.
Note: If you do the math, you’ll realize I deviated from the precise measurements in the recipe. Yup, I’m a deviant. I don’t know how the blogger got 34.5 ounces of peanuts, my two jars totaled 28 ounces. My candy coating also didn’t measure up, being only 40 ounces combined. Then I got wild and threw in double the m & ms. It worked. So you can definitely vary the amounts if you like.
The candy is delicious, of course! You’ll want to leave it setting out at room temp for awhile before eating. They are fairly hard straight out of the fridge at 1 am. I’m just sayin’.
Christmas Crockpot Candy
A simple way to make candy using a crockpot.
- 34.5 ounces honey roasted dry roasted peanuts (I used two jars of Fishers 14 oz)
- 48 ounces vanilla-flavored candy coating (I used 2 20 oz packages of Gurley’s Almond Bark)
- 11.4 ounces M & M Milk Chocolate Candy (I used 2 packages)
- Optional garnish: seasonal sprinkles, colored sugars
After an hour stir the mixture. Continue to cook, stirring every 15-20 minutes for another hour.
Turn off crockpot and fold in m & ms.
Using a small cookie scoop or a teaspoon, scoop portions onto wax paper lined sheet pans. Sprinkle with colored sugars or sprinkles if desired while still warm.
Place each pan in the freezer for a few minutes to firm up the candies then layer in a container.
Tip: You could reserve some m & ms and place one on each candy before the sprinkles. That’s totally optional.
Adapted from The Slow Roasted Italian