I'm hungry for a Snickers, but still have a sick little man and some extremely icy roads. What's a girl to do? Make her own!
I saw an episode of Giada at Home on Food Network last fall that included a recipe for Smoked Almond Turtles that looked fabulous. And while that's still on my list of recipes to try, I decided to adapt the ingredients to make what I was craving. So I used Giada's caramel recipe, but changed, well, everything else. Including the size of the candies. I used mini muffin tins, because muffin-sized turtles sounded like a bit too much of a snack.
I'm speaking calorie-wise here. Appetite-wise, I could totally handle it.
1 c. halved or coarsely chopped peanuts
1/2 c. heavy cream
1 stick butter, at room temperature
1 1/2 c. brown sugar
1 Tbsp. water
1 1/2 c. milk chocolate chips
1. Generously coat 24 mini muffin cups with cooking spray. Sprinkle peanuts in each muffin cup.
2. In a saucepan, combine cream, butter, brown sugar, and water. Stir over medium heat until combined. Then attach a candy thermometer and let mixture boil, without stirring, until it reaches 240 degrees.
3. Let caramel cool for about 30 seconds, and then pour a few teaspoons over the peanuts in each muffin cup. (I had some caramel left over.) Let stand at room temperature for 1 hour.
4. Melt chocolate chips in microwave or in a saucepan over low heat. Spoon melted chocolate over the top of each candy.
5. Refrigerate for 30 minutes.
6. Use a small spatula or knife to remove the candies. Store in the refrigerator if you won't be eating them right away.