Candy Corn Clusters
- 1/4 Cup butter
- 1 package of mini marshmellows
- 1 bag Ferrera Candy Corn
- 1 Cup chopped salted peanuts
- 1 bag of mini chocolate chips
Melt butter and marshmallows in the microwave on high for 2 minutes, stirring intermittently until smooth.
In a bowl, mix candy corn, nuts and chocolate chips.
Pour the butter and marshmallow mixture over the assortment, stirring to distribute evenly.
Once your batch is well mixed, use a greased spoon to form clusters and place them on a greased pan.
Let stand until firm and cooled, about 15 minutes.
Homemade Butterfingers Candy Bars Recipe
I'm definitely making these! I just hope I can get through it without eating all the candy corn first!
I can't believe it. seriously. I must try. Like tonight.
Thanks for sharing,
I pinned these the moment I saw them so I remember to try them! They look so great:)
I found you at the Talent Tuesday Blog Hop. I'm your newest follower:) Come say hi!
"accidentally overcooked her candy corn in the microwave for almost 3 minutes. the candy was bubbling up like milk will. She VERY quickly added the PB and the finished bars were crunchy like a real Butterfinger. "
We made this recipe tonight and I accidentally microwaved the candy corn too long too. I hadn't read the above quote yet, but I mixed in the PB anyway and hoped for the best.
This Recipe For Old-Fashioned Cornflake Candy Will Take You Back To Grandma’s House
In the continuing quest to find the perfect snack, we may have found the pot of gold at the end of the rainbow. For my money, the quintessential bite combines sweet and salty, along with the contrasting textures of creamy and crunchy. To reach this level of tasty perfection, sometimes you have to ignore the latest trend and reach back to a classic. That’s why you’re going to love this old-fashioned cornflake candy.
A recipe shared by The Teacher’s Wife highlights all the reasons this candy is the perfect treat. All of the ingredients for this candy are simple, because let’s face it — our grandmas didn’t have all the fancy stuff we do now. You just need sugar, light corn syrup, peanut butter and cornflakes. Yes, the classic breakfast cereal!
You’ll melt the sugar and corn syrup together, then mix in the peanut butter. Follow this by adding the cornflakes, which give the candy its wonderful crunch. After all the ingredients are well blended, carefully put spoonfuls of the mixture onto wax paper to cool. We’re sure the hardest part of this 15-minute recipe is waiting for it to cool completely before eating it.
The combination of these four ingredients come together to create a complex mouthful of deliciousness. Plus, with a recipe this simple, you can add a variety of elements to customize it to you and your family’s preferences. Want a creamier candy? Reduce the cups of cornflakes. Craving a big crunch? Then boost the cereal quantity to your taste buds’ delight!
You can also add vanilla, which is what Spend With Pennies does for her recipe. She also points out that any fan of no-bake treats should put away the oatmeal once in a while and give these a try instead.
She also offers helpful tips, like how you can get consistently sized cookies with an ice cream scoop and how to make sure your mix doesn’t burn while it’s on the stove by stirring it constantly.
If you’re of the opinion that no cookie or candy is complete without a bit of chocolate, you’ll want to check out Hugs and Cookies xoxo’s recipe for cornflake candy clusters. This one still uses that simple base recipe, but it calls for adding a chocolate drizzle on top. Sounds pretty yummy!
It’s easy to add what you like to this one. The only thing limiting your candy flavor is your imagination!
Eat | Poppin’ Candy Corn Clusters
Truth be told, I’m not a candy person. Give me chocolate any day of the week, but gummies and hard candies I can do without.
Candy corn however….
I know they’re just little nuggets of corn syrup and dye, but there’s something about those sugary triangles (especially when purchased fresh at a candy shop) that are irresistible – especially when paired with popcorn (again something I’m not usually crazy for) and my favourite sweet, chocolate.
Using three ingredients – pop corn, candy corn and white chocolate – this is a fun and colourful treat that’s a great addition to any halloween party.
As I mentioned above, candy corn is about the only candy I enjoy, and I’m not normally a popcorn fan. But I will admit to you that right now, as I write this Monday night with dinner bubbling away, that I can’t stop munching on the stuff.
Psst: I had a dilemma with these photos. I made the batch Sunday and planned to shoot them Monday after work, completely forgetting I had a workshop afterwards until the evening. A HUGE thanks to Ryan for taking the above photos for me!
Old-Fashioned Cornflake Candy Is the Humble No-Bake Treat To Make Right This Second
Almost every person under the Southern sun has a grandmother, aunt, or mother known to make a batch or two of cornflake candy, particularly around Christmas and Easter. Made with just four ingredients and a whole lot of love, these hand-held treats make the most of humble items like sugar, corn syrup, peanut butter, and cornflakes𠅊nd still satisfy that sweet tooth like nobody’s business. The best part? All the old-school recipes passed down for generations don’t even call for any baking. No oven required.
Southern women love to make these crowd-pleasing clusters into festive wreath shapes during the holiday season𠅍yed green and dotted with baby red M&M’s𠅊nd into cute little Easter stacks topped with pastel Cadbury Mini Eggs. The simple recipe is so easy to make that they’re also known to whip them up on any Wednesday afternoon when a sugar low hits.
The short list of ingredients are combined in a similar way to homemade Rice Krispies Treats, but dropped onto a sheet pan like drop cookies for ultimate ease. No matter the batch size, these treats always call for equal parts corn syrup, sugar, and peanut butter, because we like to keep things simple down here. Follow these quick steps to have a batch of your own old-fashioned cornflake candy in minutes.
How to Make Cornflake Candy:
For an average-sized batch of about 12 to 18 candies, depending on your drop preference, you’ll want to use one cup of corn syrup, sugar, and peanut butter. Melt the sugar in the corn syrup on the stovetop before adding peanut butter, stirring until smooth and melty. Using whichever brand of cornflakes you prefer, add one cup at a time, mixing to combine. You can use any amount from 4 to 6 cups we try to find a sweet spot of at least 5 cups. (Less cornflakes mean slightly more gooey candies, which can turn out to be a mess when storing.) While the mixture is still warm, quickly drop big spoonfuls into clusters on a greased or parchment paper-covered sheet pan. Let clusters cool until set and firm—then watch them disappear from the plate!
Even better, you can customize your candy in tons of different ways. Many like to add a teaspoon of vanilla extract to the sugar mixture for added flavor, and others prefer to coat the cornflakes in chocolate or butterscotch in lieu of peanut butter. For that, sub in semi-sweet chocolate chips or butterscotch chips. You can also add coconut flakes, nuts, or food coloring dye to your heart’s content.
Sometimes the simplest sweet treats like cornflake candy are everyone’s most favorite𠅎specially when it’s a recipe fondly remembered from their childhood.
- 1 cup powdered sugar
- 2 1/2 tablespoons nonfat milk powder
- 6 tablespoons granulated sugar
- 1/4 cup corn syrup
- 2 tablespoons water
- 1/8 teaspoon salt
- 1 1/2 tablespoons refined coconut oil
- 1/2 teaspoon clear vanilla extract
- Yellow and red gel food colorings
In a bowl, combine powdered sugar and dry milk. In a saucepan, combine granulated sugar, corn syrup, and water. Heat until sugar has melted. Add coconut oil and cook to 230°F without stirring mixture, about 3 minutes. Remove from heat, add vanilla and dry ingredients stir until fully combined. Allow to cool for 10 minutes or until cool enough to handle.
Spray a smooth surface and your hands with cooking spray. Separate the dough into three equal portions. Flatten one piece of dough and add a few drops of yellow food coloring. Fold the dough over the coloring and continue kneading until color is evenly distributed. Do the same with the second disk but add a little red food coloring in addition to the yellow, and knead until the orange color is evenly distributed. Roll each piece of dough out to a 53 inch cylinder, adding more cooking spray as needed. Lay the yellow colored rope down, place the orange rope above the yellow rope, and lay the white rope above the orange rope. Press the ropes together until they&rsquore connected.
Line a baking sheet with parchment paper and set aside. Using a bench scraper, cut a 4-inch section of the tricolored rope. Stretch the section of rope out until it&rsquos about doubled in length, and press the rope down so it&rsquos slightly flattened with the three equal stripes of yellow, orange, and white parallel to each other. Use the bench scraper to cut 1/2-inch segments, and cut each segment in half diagonally. Transfer candy corn triangles to prepared baking sheet. If some of the triangles are misshapen, use your fingers to press each triangle into the proper shape. Repeat with remaining rope of candy, working with 4-inch sections at a time. Leave candies to sit out uncovered for 24 to 48 hours, until the outside has slightly hardened.
- 3 cups candy corn
- 1 1/2 cups peanut butter (smooth not natural variety)
- 12 ounces chocolate candy coating
Line an 8x8 pan with foil and spray the foil with nonstick cooking spray. Place the candy corn in a large microwave-safe bowl.
Microwave the candy corn for one minute, then stir as it starts to melt. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating. Cook the candy corn until it is completely melted and smooth, but be wary of overheating it and causing it to stiffen up.
Add the peanut butter to the melted candy corn and stir it in until it is completely incorporated. If you have trouble combining them, microwave the candy briefly (for 10-15 seconds at a time) just until it's warm enough to be easily mixed.
Scrape the candy out into the prepared pan and smooth it into an even layer. While it is still warm, use a knife or pizza cutter to score it into small bars, 1 inch across and 4 inches long. You should get about 16 small bars from one batch, but you can always make them larger or smaller as desired. Let the candy cool completely.
Once cool, break or cut the bars apart along the scored lines. Melt the chocolate candy coating in a microwave-safe bowl, stirring frequently until it is melted and smooth.
Use forks or dipping tools to dip the bars completely in the coating. Once a bar has been dipped, hold it over the bowl to let the excess drip back down into the bowl. Place a dipped bar on a parchment-lined baking sheet, and repeat until all of the bars are dipped. Let them set completely at room temperature or in the refrigerator before serving.
When served at room temperature, the bars have a slight chew to them, but when refrigerated they're perfectly crispy and crunchy. Store candy corn peanut butter bars in an airtight container in the refrigerator for up to a month.
Grandma’s Peanut Butter Corn Flake Clusters
I have the easiest holiday treat to share with you today. I think you will be happy with your decision if you add these to your holiday cookie trays this year. I’m always in panic mode making all of my cookies at the last minute for Christmas. I’m weird and don’t like making them ahead of time and then freezing them. I feel like they never quite taste the same or as fresh! I love these Peanut Butter Corn Flake Clusters because they can literally be made in 15 minutes and are a great filler for those dessert trays!
Another reason I like these peanut butter corn flake clusters is that they free up my oven. On Christmas Eve when I’m scrambling to make all of my cookies in time to leave for my family party, I can make these babies right on the stovetop. They are also great for non-holiday events when you have a sweet tooth craving that just can’t wait more than 15 minutes! You’ll see that they are way better than any store-bought candy clusters.
If you’re having drop-in guests or just need something whipped up really quickly, these are your new BFF. Hey, these are healthy because they have protein-packed peanut butter in them, right? I will be making them again for Christmas and expect them to disappear just as fast as they did the first time around. Enjoy and hope you are having a great week!
If you’re looking for more holiday no-bake desserts, here are my favorites:
20 Candy Corn Recipes Perfect for Fall
Happy Halloween! The big day is finally here, and we are all very excited in this house about trick or treating tonight! Speaking of treats, I have seen so many cute and delicious candy corn recipes that I thought I would celebrate with a recipe collection to showcase some of my favorites. I hope you have fun browsing these candy corn recipes as much as I did finding them! (Please be sure to visit the source and pin from there.)
If you are feeling ambitious, the list starts with how to make your own candy corn! (Do I even need to say I’m too weary for that?) It ends with a cute Thanksgiving recipe because candy corn is not just for Halloween. Which ones are YOUR favorites?
Homemade Candy Corn by Alton Brown
Candy Corn Quesadillas by Julie’s Eats and Treats
Holiday Candy Corn Cocktail by Tammilee Tips
Candy Corn Oreo Cookie Bars by Frugal Foodie Mama
Candy Corn Pizza by One TIPsy Chick
Chocolate Covered Candy Corn Pretzels by Lemon Tree Dwelling
Candy Corn Rice Krispy Treats by In the Kitchen with Jenny
Candy Corn Jello Cups by Food Family and Finds
Candy Corn Popsicles by Petite Raisin
Candy Corn Sugar Cookies by A Little Claireification
Candy Corn Pretzel Hugs by Sally’s Baking Addiction
Candy Corn Cheese Wedges by Hungry Happenings
Candy Corn Milkshakes by Kara’s Party Ideas
Candy Corn Crepes by She Knows
Pumpkin Krispies Treats (with candy corn noses!) by Yummy Healthy Easy
Candy Corn Marshmallow People by Knead to Cook
Candy Corn Butterfingers by See Vanessa Craft
Candy Corn Cheesecake by Wilton
Homemade Candy Corn Vodka by Delizious Food Communications
Oreo Turkeys (with candy corn tails!) by Our Best Bites
categories: Desserts, Recipe Roundups
tags: candy, halloween
first published: October 31, 2013
About Andi Gleeson
Andi Gleeson is the author of The Weary Chef, a friendly recipe blog focusing on quick and easy dinner recipes. She is a mom of two wild little boys in Austin, TX. Her obsessions are Target shopping, glitter nail polish, and Mexican food.
Be sure to follow Andi on Pinterest and Facebook for a daily dose of tasty recipes!
Leave a Review
This was the best popcorn I have ever eaten! I do not like soggy popcorn so I did not have high expectations, but this was very crunchy throughout and a wonderful combination of sweet and salty. Make this recipe!
Epicurious has the BEST WEBSITE of any company! It lowers frustration level and raises production levels! And, this caramel corn recipe is an example of the best in easy, good, efficient! THANK YOU! Dolores Farrell.
Delicious! I made two double batches of this caramel corn today. I used toasted pecans instead of peanuts and added a bit of vanilla and almond extract at the end. After reading the reviews, I decided to cook the caramel to 260 degrees for one batch and to 280 degrees for the other. The 260 degree batch tastes good, but if you have fillings you are in trouble! I am currently baking that batch to dry it out a bit and, I hope, make it less sticky. The 280 batch is perfect. I think it would be fine cooked to 300 degrees. I think the key is to cook the caramel at a low enough temp that it doesn't get burned on its way to 300. I will definitely be making this again!
OK made this again. This time spread out on the silpat sheet again like before but poured thin layer of caramel on top and did not stir. Let harden and broke into size of large cookies. Glossy amber candy on one side and snow white popcorn/peanuts and pretzels on other side. Gorgeous and delicious. My friend said I could give them as gifts.
Yummy. Read 3 caramel popcorn recipes on this site and chose this one based on reviews. Used my silpat sheets to spread out popcorn and nuts and then poured caramel on top in about 3 additions, stirring in between. Still ended up with a sticky clump with more caramel on one side, but it didn't matter because it is so good.
how do you manage to mix the caramel and popcorn so it's spread evenly before the caramel cools and hardens? Half of it was like popcorn brittle and the other half had barely any caramel.
good, but watch out for your dental work! tastes like the popcorn that comes in big tins at Christmas time.
Just made this. I used gas heat. Boiled for 8 minutes. Used exact recipe. Was concerned that there wasn't going to be enough popcorn but it was enough. No candy thermometer. Wasn't too chewy. Perfect. Used peanuts. Husband loved them. Eat with hot drink to wash off the caramel stuck on your teeth. Will use this recipe again!
I have made this countless times, varying the type of nuts, adding chocolate, granola, salt etc. It's so easy and it's perfect! I never use a thermometer, just time it. Trust me.
Well I also have made caramel(s) several times and this did not turn out for me either. I timed the caramel to 8 minutes and pulled it just shy because it was at 290 and looking way too dark. I checked it with two different trusty thermometers. I went ahead and finished the recipe but it is too dark and tastes off. So something somewhere is off. I used medium heat, it called for moderate. Maybe the difference is in how high the heat used. I may try this again but go with 270-280 instead or I will move onto another recipe.
Really easy, and really tasty. I made it just as the recipe called for, and without a thermometer, using the time suggested in the recipe. Would most definitely make this again. A lot of fun for a Memorial Day barbecue.
Made this without a thermometer. It turned out well, but next time I will make sure to stir the popcorn and caramel very well and spread the popcorn out in a thinner layer. I might also make more popcorn or less caramel. I felt like the popcorn had too much caramel on it that made it hard to chew, but it did taste delicious.
I just want to clarify that I put the entire mixture (popcorn, peanuts and caramel) in the oven after deciding that the texture was wrong.
I didn't rate this because I didn't follow the instructions exactly. I did follow the ingredients exactly, but then based on other reviews I only heated the caramel to 260. The flavor was delicious, but it was far too chewy to work well on popcorn. I spread all of it out on a baking sheet and put it in the oven at 300 for 15 minutes (stirring once) and after that it was perfect! You may want to try this if yours turns out with too much chew and not enough crunch.
My first attempt at caramel and this was easy and so yummy. I made this and fleur de sel toffee for holiday treats for my coworkers and neighbors. I'm really happy with how they turned out. I used a mix of pistachios, cashews and almonds instead of peanuts and it's delish. I think I'm going to make another batch for friends and family, too.
I followed the recipe exactly and this came out perfect. I was surprised by how simple it was. I'll definitely make this again and experiment with different nuts and flavors in the future!
I completely mismatched the proportions (more popcorn, less peanuts, honey instead of corn syrup) - it was still very good, but next time I will skip the peanuts. I felt obliged to warn everyone about them (in case of allergies), and didn't feel they added much to the taste. But it's a delicious recipe, and I was surprised by how fast and easy it was to make! Will definitely be making it again :)
The person who's very experienced at making caramel must not be very experienced. This came out perfectly at the right temperature (of which I had to translate to celcius, so ppfftt one more step and I could still do it). I used pecans which I toasted myself and it was so delicious. I packed them into handball sized portions and now my husband can pack them in his lunches with the fruit cups I make him. Yes.
Yum! I think it's unnecessary to cook it to 300 -- I went to about 260-270 (about 5 minutes, right about at a soft crack on my thermometer, although I didn't test it in water) and it has a nice caramel taste, and snaps apart easily.
Yummy! I made this as directed (cooking caramel closer to 8 minutes) and added some vanilla. Was a little chewy at first but it crisps up as it cools - either way it was great.
Very easy, delicious recipe. I have a feeling this will become a staple for parties!
My friends can't get enough of this! They beg me to make it and can't stop eating it. Huge hit and really easy. I spread it out on a large teflon coated griddle I have that I first spray with butter flavored food release. Easy cleanup and don't have to waste foil.
Really great recipe! I used toasted pecans instead of peanuts, add some dried cranberries, and after everything is cooled, drizzle with melted bittersweet chocolate. Then break into chunks.
I live above 6700 feet altitude,so I stir all candy when making because of the longer time to reach the 280' for this recipe. I used white sugar, added 11/2 tsp kosher salt, vanilla (good pour) and chocolate chips and heath bar crunch bits. no nuts. Beyond good. Good kid and PMS chow. The white sugar gives a nice blond color to the snack, and a lighter flavor. The added salt gives a nice contrast to the sweet. Nice gift for Valentines Day!