Peanut Cereal Candy

Peanut butter and cereal create a sweet treat for those times when you have a snack attack. Make a double batch and store the extra in the freezer for  when you have the munchies.

1/2 cup butter

Whole peanuts add a crunch to this candy.

1 cup brown sugar

1/2 cup corn syrup

Melt butter and boil for one minute.  Removed from the stove and add the following ingredients.

Continue reading “Peanut Cereal Candy”

Graham Chocolate Candy Squares

Chocolate and graham wafer crumbs combine to make an indulgent cookie.  I like using these crumbled on top of ice cream to make a sundae.

2 cup graham wafer crumbs

Rich squares for those with a sweet tooth.

1 cup walnuts

1 cup melted butter

1 cup sugar

4 tbsp cocoa

2 beaten eggs

2 tbsp cream

Boil butter. sugar, cocoa and eggs for 1 minute.  Add cream, crumbs and

Graham Chocolate Candy Square Crumble

nuts.  Press into a 8 x 8 pan and bake for 15 minutes at 350 degree Fahrenheit.

May be served crumbled with ice cream or as a square.

Note:   These squares are very rich.  A small square is enough to satisfy your sweet tooth.

Chili Cereal Brittle

Chili Cereal Brittle is a sweet treat made with the zest of chili powder.  It’s great for a snack when you are tired of normal sweets.   Puffed cereal can be substituted with toasted O cereals.


3 cups sugarChili Cereal Brittle

2 tbsp maple syrup

1/2 tsp salt

1/2 tbsp chili powder

2 cups puffed rice cereal

2 tbsp butter


Combine sugar, maple syrup, chili powder and salt in a heavy skillet.  Heat over high heat until the sugar is lumpy.

Lower heat and continue cooking, stirring until sugar is completely melted (it will be a rich brown colour).

Stir in cereal and butter.  Pour immediately into a greased jelly roll pan.  When cool break in small pieces and serve.

Apple Pie Candy

2 cups  brown sugar

Apple Pie Candy

1 can condensed milk

1/2 cup butter

2 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla

Heat in hot pan until candy reaches 290 degrees mixing constantly with a wooden spoon.  Pour onto buttered jelly roll pan.  Place in refrigerator to cool.  Break into bite size pieces and enjoy

Peanut & Pumpkin Seed Brittle


3 cups sugar

Peanut and Pumpkin Seed Brittle

2 cups unsalted peanuts

1 cup shelled pumpkin seeds

1/2 tsp salt

2 tbsp butter

Combine sugar and salt in a heavy skillet.  Heat over high heat until sugar lumps.  Lower heat and continue cooking , stirring until sugar is completely melted.  It will be a rich caramel color.  stir in nuts and butter.  Pour immediately into a greased jelly roll pan.

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