FOOD HOLIDAY: Make Peanut Clusters For National Peanut Cluster Day
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March 8th is National Peanut Cluster Day. There is no documentation on the first appearance of the peanut cluster, but we know a few things, and below the peanut cluster history is an easy recipe to make your own. You’ll be delighted to bite into one with a cup of coffee, bring some as a hostess gift, or dig into your stash when you have a chocolate attack. Below: > Make your own peanut clusters with this super-easy recipe. > The history of peanut clusters. Elsewhere on The Nibble: > The year’s 7 peanut holidays. > The year’s 60+ candy holidays. > The year’s 69 chocolate holidays. Aside from a fun time, what we like best about making peanut clusters is the ability to use three different types of chocolate. We split a double batch into dark, milk, and white chocolate. This recipe (photo #1) was adapted from one submitted to Taste Of Home by Joy Dulaney of Highland Village, Texas. The total prep time is less than 30 minutes. The original recipe called for confectionery coating*—a cheaper alternative to chocolate that became popular because it’s mace in so many different colors. But it isn’t real chocolate: It’s made with vegetable oil instead of cocoa butter, and if you have a palate you’ll notice the difference. You’ll get much better flavor from using a quality chocolate couverture (we used Guittard). You can also use real chocolate chips. You can use dark, milk, or white chocolate, or split the recipe in half or thirds and make some of each. The recipe also uses toffee bits, an easier recipe than making caramel peanut clusters. However, if you have caramels on hand, you can chop up an equivalent amount to substitute for the toffee bits. We took that route, and preferred the chewiness of the caramel. If you don’t want peanuts, use any nut(s) you like. You can also add dried fruits: cranberries, raisins, etc. Two of our favorite homemade nut clusters ares white chocolate with pistachios and dried cranberries, and dark chocolate with pecans and dried cherries. Ingredients 1. MELT chocolate in a double boiler or in a microwave-safe dish. Stir until smooth. 2. STIR in peanuts and toffee bits. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. If desired, garnish with sea salt. Let stand until set. 3. Store in an airtight container. Yield: 5 dozen clusters. You can substitute the toffee/caramel bits for more nutritious inclusions, or divide the eight ounces into equal portions of toffee/caramel and the following:: |
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*Confectionery coating, also called compound coating and decorator’s chocolate, is a chocolate-type product that substitutes vegetable oil for all or part of the cocoa butter. Along with sugar and cocoa powder, traditional chocolate production techniques are used to create a less expensive coating that does not require tempering, melts easily, and hardens quickly. In milk chocolate-flavored coatings, whey powders, whey derivatives, and dairy blends can be used instead of powdered milk. Products made with confectionary coating must be designated “chocolate-flavored,” to indicate that they are not “real” chocolate. CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.
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