Guest guest Posted March 24, 2006 Report Share Posted March 24, 2006 Easter Candies (Makes 20 to 24 candies) Filling 1/2 cup peanut butter 2 Tbsp butter, melted 4 Tbsp honey Thoroughly combine all of the filling ingredients in a bowl. Spread the peanut-butter mixture 1/4 -inch thick onto a parchment-paper-lined cookie sheet. Toffee coating 1 cup honey 1 cup cashew, almond or hazelnut butter 2 Tbsp butter Boil honey until it reaches 300°F. With the honey still on the hot burner, add the butter and nut butter. Combine thoroughly. Assembly Working quickly, completely cover the peanut butter with the toffee. If the toffee becomes too stiff, reheat it until it is fluid enough to work with. Wait until the candy sets, but is still soft enough to cut. Using a pizza cutter, cut the candy into small squares. Put the candy in the fridge until it hardens. Once the candies have hardened, you can wrap them in plastic wrap and put them in Easter baskets or hide them. copyright Lass 2006 Carol F. Toronto, celiac, SCD 6 years Quote Link to comment Share on other sites More sharing options...
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