Type what you have

Ingredients

• ✓ peanut
• salt
• water

Instructions

1. 1 Wash peanuts and place them in a pot. Add salt, then water to cover. Bring water to a boil.
2. 2 Let peanuts boil in water for at least 3 hours.
3. 3 After three hours, take out a peanut and try it – if it’s not soft enough, keep boiling until the desired softness is reached.

By Thelma

Ingredients

• ✓ peanut
• honey-oat cereal
• cranberry
• carob chip
• sunflower seed

Instructions

1. 1 Combine cereal, peanuts, cranberries, carob chips, and sunflower seeds in a large bowl. Store trail mix in an airtight container at room temperature.

By Erin

Ingredients

• ✓ peanut
• rolled oat
• peanut butter
• honey
• semi-sweet chocolate chip

Instructions

1. 1 Mix together oats, peanut butter, honey, peanuts, and chocolate chips in a medium bowl until blended. Refrigerate for 20 to 30 minutes.
2. 2 Roll into twenty 1-inch balls, using about 2 tablespoons for each one.

By Kraft Peanut Butter

Ingredients

• ✓ peanut
• cooking spray
• sweetened condensed milk
• peanut butter chip
• butter
• miniature marshmallow

Instructions

1. 1 Spray the bottom of a 9x13-inch baking dish with cooking spray.
2. 2 Spread 1/2 of the peanuts into the prepared baking dish.
3. 3 Cook and stir sweetened condensed milk, peanut butter chips, and butter in a saucepan over medium heat until melted, about 5 minutes. Add marshmallows and stir until smooth. Pour mixture over peanuts and top with remaining peanuts.
4. 4 Refrigerate until chilled, 1 to 2 hours. Cut into bars.

By lori john

Ingredients

• ✓ peanut
• corn puff
• butter
• brown sugar
• corn syrup
• baking soda

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Combine corn puffs and peanuts in a large roasting pan.
2. 2 Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes.
3. 3 Remove from heat; stir in baking soda until mixture foams up.
4. 4 Pour over corn puff mixture and toss well using rubber spatulas. Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
5. 5 Spread on waxed paper to cool. Break apart and store in an airtight container.

By rookie

Ingredients

• ✓ peanut
• popcorn
• brown sugar
• butter
• corn syrup
• salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Spread popcorn in bottom of a large, deep roasting pan; sprinkle peanuts evenly over the top.
3. 3 Combine brown sugar, butter, corn syrup, and salt in a saucepan over medium-high heat. Cook, whisking constantly, until sugar and butter are melted and the mixture is smooth and bubbling, about 2 to 3 minutes.
4. 4 Pour caramel sauce over popcorn and peanuts; stir until completely coated, scooping any peanuts and caramel that fall to the bottom of the roasting pan.
5. 5 Bake in the preheated oven, stirring occasionally, until the caramel coating is dry and crisp and popcorn is evenly coated, about 45 minutes. Transfer popcorn mixture to a sheet of parchment paper in a single layer to cool completely and harden.

By themoodyfoodie

Ingredients

• ✓ peanut
• popcorn
• candy-coated chocolate
• vegetable oil
• butter
• marshmallow
• cooking spray

Instructions

1. 1 Mix popcorn, M&Ms, and peanuts in a large bowl.
2. 2 Heat oil, butter, and marshmallows in a pan over medium-low heat until melted. Pour over popcorn and blend together with a heavy spoon.
3. 3 Spray Bundt cake pan with nonstick cooking spray; press popcorn mixture lightly into the pan and refrigerate until cool.
4. 4 To remove popcorn cake from the pan, place the pan in warm water, then turn it upside down until cake comes out.

By Johnna

Ingredients

• ✓ peanut
• cooking spray
• popcorn
• sugar
• butter
• corn syrup
• cocoa powder
• vanilla

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Spray a 10x15-inch baking pan with nonstick spray. Place popcorn and peanuts into a large metal bowl; set aside.
2. 2 Combine sugar, butter, corn syrup, and cocoa together in a saucepan over medium-high heat; bring to a boil, stirring continuously, and cook for 2 minutes. Stir in vanilla, then pour over popcorn in the bowl. Stir until popcorn is well-coated; spread on the prepared pan.
3. 3 Bake in the preheated oven, stirring several times, for 30 minutes.
4. 4 Remove popcorn from the oven; allow to cool to room temperature to crisp up. Break into small clumps and store in an airtight container.

By sueb

Ingredients

• ✓ peanut
• popcorn
• brown sugar
• margarine
• corn syrup
• salt
• vanilla extract
• baking soda

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Grease two rimmed baking sheets. Place 1/2 of the popped popcorn and 1/2 of the peanuts onto each prepared baking sheet.
2. 2 Bring brown sugar, margarine, corn syrup, and salt to a boil in a saucepan over medium heat, stirring occasionally to blend. Once boiling, boil for 5 minutes, stirring constantly.
3. 3 Remove from the heat and stir in vanilla and baking soda; mixture will be light and foamy.
4. 4 Immediately pour hot liquid over popcorn and nuts. Stir until pretty well coated.
5. 5 Bake in the preheated oven for 1 hour, removing the pans and giving them each a good stir every 15 minutes.
6. 6 Line your countertop with waxed paper. Remove popcorn and nuts from the oven; dump onto waxed paper and separate any large clumps. Allow to cool completely.
7. 7 Enjoy!

By ANITALOUISE

Ingredients

• ✓ peanut
• butter-flavored microwave popcorn
• brown sugar
• margarine
• corn syrup
• salt
• vanilla extract
• baking soda
• chocolate almond bark

Instructions

1. 1 Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.
2. 2 Preheat oven to 250 degrees F (120 degrees C).
3. 3 Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
4. 4 Pour brown sugar mixture over popcorn-peanut mixture; stir to coat.
5. 5 Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
6. 6 Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
7. 7 Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring each time until smooth, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.

By ala

Ingredients

• ✓ peanut
• popcorn
• candy corn
• butter
• margarine
• miniature marshmallow
• red food coloring
• yellow food coloring
• red licorice
• black licorice

Instructions

1. 1 Gather all ingredients. Grease a muffin pan and set aside.
2. 2 Place popcorn, candy corn and peanuts into a large bowl and set aside.
3. 3 Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange.
4. 4 When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
5. 5 Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it.
6. 6 Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

By ALETA1314

Ingredients

• ✓ peanut
• popcorn
• brown sugar
• butter
• corn syrup
• vanilla extract
• salt
• baking soda
• milk chocolate chip
• shortening

Instructions

1. 1 Grease cookie sheets.
2. 2 Place popcorn and peanuts in a paper bag. Set aside.
3. 3 In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
4. 4 Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
5. 5 In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.

By Jen

Ingredients

• ✓ peanut
• coconut oil
• peanut butter
• heavy cream
• cocoa powder
• liquid stevia
• vanilla extract
• salt

Instructions

1. 1 Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
2. 2 Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
3. 3 Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

By John Larkin

Ingredients

• ✓ peanut
• brownie mix
• water
• vegetable oil
• egg
• popcorn
• chocolate chip
• peanut butter chip
• butter
• brown sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir brownie mix, water, oil, and egg together in a bowl. Pour brownie batter in a thin layer in the bottom of the prepared baking dish. Spread popcorn over brownie batter and lightly press into batter. Sprinkle peanuts, chocolate chips, and peanut butter chips over the popcorn.
3. 3 Melt butter in a small saucepan over medium heat. Whisk brown sugar into butter; bring to a boil, whisking constantly, and cook until mixture has a thin caramel texture, about 3 minutes. Drizzle caramel over popcorn mixture in the baking dish.
4. 4 Bake in the preheated oven until brownies are set, 30 to 35 minutes. Cool before cutting into bars.

By chelseasal

Ingredients

• ✓ peanut
• vegetable oil
• popcorn
• butter
• brown sugar
• corn syrup
• salt
• baking soda
• vanilla extract
• pecan
• almond

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
3. 3 Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
4. 4 Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
5. 5 Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.

By Terri McCarrell

Ingredients

• ✓ peanut
• bacon
• maple syrup
• popcorn
• crispy rice cereal
• wheat cereal
• pretzel stick
• butter
• brown sugar
• corn syrup
• salt
• vanilla extract
• baking soda

Instructions

1. 1 Line a baking sheet with aluminum foil.
2. 2 Arrange bacon slices close together and slightly overlapping onto the prepared baking sheet. Drizzle bacon slices evenly with maple syrup.
3. 3 Place the baking sheet in the cold oven; set temperature to 400 degrees F (200 degrees C). Bake until bacon is crisp, about 20 minutes.
4. 4 Transfer bacon slices to a paper towel-lined plate to cool. Crumble cooled bacon.
5. 5 Reduce oven temperature to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil.
6. 6 Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels, and crumbled bacon together in a large bowl. Transfer to the prepared baking sheets.
7. 7 Melt butter in a saucepan over medium heat; mix brown sugar, corn syrup, and salt into the melted butter. Cook, stirring constantly, until mixture begins to boil. Boil mixture, without stirring, for 4 minutes.
8. 8 Place popcorn mixture in the preheated oven to warm.
9. 9 Remove the butter mixture from heat and mix in vanilla extract and baking soda until caramel begins to foam. Drizzle caramel in a thin stream over popcorn mixture, tossing to evenly coat.
10. 10 Bake caramel corn in the oven, stirring every 15 minutes, until caramel coating is set, 1 hour. Let caramel corn cool completely before breaking into pieces.

By AirForceFun

Ingredients

• ✓ peanut
• confectioners' sugar
• shortening
• coconut oil
• chocolate chip
• popcorn
• vegetable oil
• butter
• coconut oil
• allspice
• nutmeg
• cinnamon
• baking soda
• vanilla extract
• almond
• coconut
• salt
• corn syrup
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Melt 1 cup butter in a saucepan over medium heat. Stir brown sugar, corn syrup, and salt into melted butter; bring to a boil, stirring constantly, reduce heat to low, and simmer caramel sauce without stirring until slightly thickened, about 4 minutes. Remove from heat and stir 1/3 cup coconut, peanuts, 2 tablespoons almonds, vanilla extract, baking soda, cinnamon, nutmeg, and allspice into caramel.
3. 3 Heat 2 tablespoons coconut oil, 1 tablespoon butter, and vegetable oil together in a large pot over high heat. Pour popcorn into hot oil, cover the pot with a lid, and shake pot constantly over heat until all popcorn is popped, 1 to 3 minutes.
4. 4 Pour caramel sauce over hot popcorn and quickly stir to coat. Turn popcorn out onto prepared baking sheets. Sprinkle 1/3 cup coconut and remaining 2 tablespoons almonds over popcorn.
5. 5 Bake in the preheated oven for 45 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil popcorn until coconut and popcorn are lightly toasted, about 30 seconds.
6. 6 Melt chocolate chips, 1 tablespoon coconut oil, and shortening together in a saucepan until all are melted and the chocolate sauce is thin and pourable. Drizzle chocolate sauce and sprinkle remaining 1/3 cup coconut over popcorn; dust with confectioners' sugar. Lift parchment paper off of the baking sheets and transfer popcorn to the refrigerator to cool completely, about 45 minutes. Break into palm-sized chunks and store in airtight containers.

By Amy Snyder

Ingredients

• ✓ peanut
• white sugar
• water

Instructions

1. 1 Line a baking sheet with a plain paper bag or parchment paper.
2. 2 Stir peanuts, sugar, and water together in a large pot over medium-low heat using a wooden spoon; cook, stirring constantly, until liquid is evaporated and peanuts are coated, 20 to 30 minutes.
3. 3 Carefully pour coated peanuts onto the prepared baking sheet until completely cooled.

By Rosa Letty Gonzalez

Ingredients

• ✓ peanut
• semi-sweet chocolate chip
• peanut butter chip

Instructions

1. 1 Gather the ingredients.
2. 2 Place chocolate and peanut butter chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
3. 3 Stir peanuts into the chocolate and peanut butter mixture.
4. 4 Drop teaspoonfuls of mixture onto a waxed paper-lined baking sheet and refrigerate until firm, 30 to 45 minutes.

By Donna Farrand

Ingredients

• ✓ peanut
• oil
• salt

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Cook peanuts in the preheated oil until fragrant and hot, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with salt.

By Kristi Whittington

Ingredients

• ✓ peanut
• almond bark
• semisweet chocolate chip

Instructions

1. 1 Cook almond bark in a slow cooker on High, uncovered and stirring occasionally, until mostly melted, 5 to 10 minutes. Reduce the heat to Low and stir in chocolate chips. Cook and stir until chips are melted and mixture is dark in color, 5 to 10 minutes.
2. 2 Turn off the heat and stir in peanuts. Drop a spoonful onto a piece of parchment paper to test consistency; it should be thick and chunky. If it's too loose and runny, stir in more chocolate chips and peanuts.
3. 3 Line several baking sheets with parchment paper. Use a melon baller to drop spoonfuls peanut mixture onto the prepared baking sheets. Let harden before serving, about 1 hour.

By Alexander Petrie

Ingredients

• ✓ peanut
• sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sugar and water in a saucepan over medium heat. Bring to a boil; stir until sugar dissolved. Add peanuts; cook and stir until peanuts evenly coated and no syrup left in pan. Spread peanuts onto a baking sheet.
3. 3 Bake in the preheated oven until evenly roasted, about 20 minutes, stirring every 5 minutes.

By Melissa

Ingredients

• ✓ peanut
• white chocolate
• semisweet chocolate chip
• sweet chocolate

Instructions

1. 1 Combine white chocolate, peanuts, chocolate chips, and German chocolate in a slow cooker.
2. 2 Cook on High for 1 hour, without stirring. Reduce heat to Low, stir, and cook for 1 more hour, stirring every 15 minutes.
3. 3 Drop spoonfuls of chocolate-peanut mixture onto waxed paper. Let cool until hardened, 30 to 45 minutes.

By mzcopper

Ingredients

• ✓ peanut
• apple
• milk chocolate candy
• semisweet chocolate

Instructions

1. 1 Gather the ingredients.
2. 2 Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem.
3. 3 Place roasted peanuts and candies on separate plates; set aside.
4. 4 Place chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from heat.
5. 5 Dip apples into melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples.
6. 6 Allow apples to set at room temperature until the chocolate is firm before serving, about 20 minutes.

By CANDYPEACHESCHIC

Ingredients

• ✓ peanut
• white candy coating
• sweet chocolate
• semi-sweet chocolate chip

Instructions

1. 1 Place the white candy coating, German sweet chocolate, chocolate chips, and peanuts into a slow cooker. Set the cooker to Low, cover, and gently heat the candy for 1 1/2 hours without stirring. After 1 1/2 hours, stir the mixture, and spoon out by teaspoons onto waxed paper. Allow to cool and set, about 45 minutes.

By GlassArtist

Ingredients

• ✓ peanut
• semisweet chocolate chip
• peanut butter chips
• chow mein noodle

Instructions

1. 1 Melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth.
2. 2 Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat.
3. 3 Line a baking sheet with waxed paper. Drop mixture by rounded tablespoonfuls onto prepared sheet.
4. 4 Refrigerate until set, about 2 hours.

By Kasey

Ingredients

• ✓ peanut
• peanut butter chip
• butter
• sweetened condensed milk
• marshmallow

Instructions

1. 1 Pour 1/2 of peanuts into the bottom of a 9x13-inch baking dish.
2. 2 Melt peanut butter chips and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir in sweetened condensed milk and microwave until heated through, about 30 seconds more.
3. 3 Stir marshmallows into butter mixture until completely incorporated and melted. Pour marshmallow mixture over peanuts into the baking dish. Sprinkle remaining peanuts over the top, cover peanuts with a sheet of waxed paper and press down to fill the pan and create an even layer. Remove wax paper and cool completely before cutting into squares.

By SWC

Ingredients

• ✓ peanut
• ice cream sandwich
• whipped topping
• caramel ice cream topping

Instructions

1. 1 Cut 1 ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until the bottom is covered, alternating whole and half sandwiches.
2. 2 Spread with 1/2 of the whipped topping. Pour caramel on the top. Sprinkle with 3/4 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full.
3. 3 Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.

By HOPEB

Ingredients

• ✓ peanut
• white vinegar
• water
• sea salt

Instructions

1. 1 Whisk vinegar, water, and salt together in a large bowl; stir in peanuts to coat. Transfer to a gallon-sized resealable plastic bag; sit aside for 8 hours to overnight.
2. 2 Transfer peanuts and liquid to a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions. Set a timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid.

By Soup Loving Nicole

Ingredients

• ✓ peanut
• pretzel
• corn cereal squares
• candy-coated milk chocolate pieces
• white chocolate

Instructions

1. 1 Cover a large area of counter space with waxed paper and tape it down.
2. 2 Mix pretzels, corn cereal, peanuts, and candy-coated milk chocolate pieces together in a large bowl.
3. 3 Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
4. 4 Pour melted white chocolate over pretzel mixture; stir to evenly coat.
5. 5 Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; let cool completely, at least 30 minutes.
6. 6 Break into pieces and store in an airtight container.

By inkmistress