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Nut Cluster Recipes
Looking for a sweet nutty treat to sweeten up your celebrations Then Bettys rocky road nut clusters will seriously satisfy your sweet tooth. In this video Betty shows how to make this yummy confection made of marshmallows and toasted almonds and covered with
Sweet Rocky Road Nut Clusters
GETTING READY 1. Let your oven preheat to 300 . MAKING 2. In a bowl mix the first eight ingredients working them until smooth and stiff. 3. Follow this working in the peanuts and raisins. 4. Into 12 clusters spoon the mixture spreading on a lightly greased
MAKING 1. In a medium bowl beat egg white until foamy blend sugar salt cinnamon nutmeg and cloves and later nuts to it and mix till the nuts are well coated 2. Pick out the nuts drain against the bowl and place in a buttered cookie sheet in the form of small
Spiced Nut Clusters
Combine the raisins hazelnuts and crushed praline in a large bowl. Add the melted chocolate and stir the ingredients until thoroughly mixed. Line a tray with non stick silicone paper. To shape each cluster take 1 teaspoonful of the mixture and with the back of
Raisin And Nut Clusters
Cook almonds sugar and butter in a 9 inch frying pan over medium heat. Stir constantly until golden brown about 15 minutes . Remove from heat and stir in vanilla. Spread on lightly buttered cookie sheet. Sprinkle with salt. Cool then break into clusters. Can
Mix sugar butter and milk in saucepan. Bring to rolling boil boil 3 min stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Fold in oats and peanuts. Drop by scant tablespoonfuls on waxed paper. Let stand until set.
Melt chocolate pieces chocolate square and butter in top of double boiler over hot water. Beat eggs until foamy stir in sugar salt and vanilla. Blend egg mixture with chocolate mixture. Stir in peanuts and marsh mallows. Drop by rounded teaspoonfuls
Peanut Mallow Clusters
In large saucepan heat sugar butter and milk to boiling stirring constantly. Cook 3 minutes stirring frequently. Remove from heat mix in peanut butter and vanilla. Stir in oats and nuts. Drop mixture by scant tablespoonfuls onto waxed paper. Let stand until
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Melt chocolate in saucepan over very low heat stirring constantly until smooth. Remove from heat. Add nuts mix lightly to coat completely. Drop mixture from teaspoon onto waxed paper on baking sheet. Chill until firm.
Melt bark 1 minute 45 seconds stir. Heat 1 minute. Mix well. Pour in chocolate chips. Heat 1 minute mix again. Pour in peanuts mix. Spoon mixture onto wax paper the size you want them to be.
Set Power Select at MEDIUM LOW. In medium glass bowl heat chocolate and shortening 3 to 4 minutes or until melted stir until smooth. Stir in peanuts. Drop by teaspoonfuls onto buttered wax paper cool. Store covered at room temperature.
In a saucepan combine molasses vinegar and honey and cook over low heat until mixture forms a firm ball when dropped in cold water or reaches 250 F. Stir occasionally. Remove from heat and add butter then nuts and currants. Drop by the teaspoonful onto a
Currant Peanut Clusters
1. Mix sugar milk and margarine in 2 quart casserole. Microwave uncovered on high 100 to boiling 2 to 3 minutes. 2. Stir in peanut butter and vanilla until blended. Stir in oats peanuts and chocolate chips. Drop by table spoonfuls onto waxed paper. If mixture
Line cookie sheets with waxed paper. In heavy saucepan over low heat melt butterscotch and chocolate chips until smooth. Stir in peanuts. Drop mixture by rounded teaspoonfuls onto prepared cookie sheets. Chill until set.
1. Mix sugar milk and margarine in 2 quart casserole. Microwave uncovered on high 2 to 3 minutes or until boiling. 2. Stir in peanut butter and vanilla until blended. Stir in oats peanuts and chocolate chips. Drop by tablespoonfuls onto waxed paper lined
Spanish Peanut Clusters
Break up the chocolate and place in a heatproof bowl over a pan of hot water heat until melted. Remove from heat and beat in the butter and ground and crushed flaked almonds. Place the mixture in the fridge for about 30 mins. Form into twenty clusters place in
Melt chocolate in bowl over hot water. Remove from heat cool slightly and stir in peanuts. Spread sheet of waxed paper on cookie sheet and drop teaspoonfuls of chocolate peanut mixture onto sheet. Place cookie sheet in refrigerator overnight to chill
Place the vanilla flavored confectioner s coating and the chocolate pieces in a 2 1 2 quart nonmetal bowL Cook uncovered in a countertop microwave oven on 100 power HIGH about 2 1 2 minutes or just till the mixture becomes smooth when stirred. Stir in the
Microwave Peanut Clusters
1. Combine chocolate morsels butterscotch morsels and peanut butter morsels in 2 quart casserole. Heat on Full Power for 2 to 3 minutes or until melted. Stir halfway through heating time. 2. Stir in peanuts. Drop by teaspoons onto waxed paper. Let set until
Melt chocolate in bowl over hot water remove from heat. Add peanuts stir well. Drop from teaspoon onto waxed paper. Refrigerate for 12 hours store candy in a cool place.
Chocolate-Covered Peanut Clusters