Here’s a recipe for an easy treat—caramel nut clusters, or bars. I used Valencia (Spanish) dry roasted peanuts, but feel free to use your favorite nut. And, yes, peanuts are not a nut (they’re a legume), but don’t let that stop you if you eat them. I want to try pistachios and hazelnuts next. And feel free to add some seasonings to this, like cinnamon, ginger, or even chili pepper, to give it a bit of a zing. I like it plain with vanilla because it reminds me of a candy bar. This recipe is also another way to make granola bars. Just exchange the nuts for raisins, and other granola ingredients.
We made it! It’s a new year, and the opportunity to reflect and go forward. I’m ready – in fact, I might have too many things on my list, but I always aim high in the hopes that I come close to accomplishing at least some of my goals.
I’m so grateful for all the feedback from readers, so a special thank you if you’ve ever commented on a post, the Facebook page, or tweeted a post. I learn so much from comments, and from private mail I receive from readers. I especially relate to the many parents, kids, and adults with Crohn’s, like my son, who are trying to find a way to stay healthy and navigate the options.
Like many of you, my life is spread in many directions and I don’t get to everything, all the time. Still, I consider Comfy Belly one of the best things I’ve done for my family, myself, and others. If you can take risks to improve your life, kudos to you. While you may stumble, have momentary lapses, or even feel like you’re failing, don’t give up. Keep working to find a way to balance and live the life you want for yourself, your loved ones, and the beautiful planet we inhabit. What else is there really?
Caramel Nut Bars
Ingredients
- 1 cup dry roasted peanuts, unsalted I use Valencia peanuts but any will work
- 1/2 cup honey
- 1/2 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare a dish with parchment paper on the bottom.
- Boil the honey, butter, vanilla, and salt in a saucepan for at least 10 minutes, until it is darker in color. The darker it is, the more the nut cluster will harden when it cools. If you want it to be more like brittle, bring it close to burning. If you're using a candy thermometer, it should reach about 250° F.
- Cool the liquid for a few minutes and then add the nuts. Stir until all the nuts are coated.
- Place the nut mixture on a piece of parchment and then place the other piece of paper over it and use your hands or a flat surface to spread the nuts out evenly.
- Place it in the refrigerator to harden.
I’m just waiting for mine to cool but the mix is still in the pan as it is very very runny, if I attempted to pour onto the parchment I’d end up with boiling honey all over the kitchen, which then made me wonder about honey, it is naturally runny so how is it going to set? does the boiling process alter it’s properties?
Sounds like you might not have reached a high enough boiling point. Yes, it makes the honey harder, and it gets darker. When you think it is ready (darker) take a bit out of the pot and run it under cold water to see if it hardens enough.
Life is so funny sometimes! I was looking for a peanuts bar recipe and choose to read yours. And then, I found that you talk about the crohn’s disease, wich I know very well because I live with for 11 years now!
Good luck for your son, he had the chance to have you!
If you want to look at my “Je mange” (I eat) section on my blog, you’ll find some crohn’s friendly recipes.
Erica, I used to make my son sesame seed brittle from your recipe. I remember dripping the honey in cold water to test it. Could you resurrect the recipe? I can’t remember exactly, but I don’t think it had butter, just the cooked honey, vanilla and seeds. Is this correct?
Hi Susan, sorry, not sure why that post ended up hidden, but it’s back! https://comfybelly.wpengine.com/2009/12/sesame-brittle/
AWESOME
Out of nowhere my son requested it again.
Yes, these are better than candy bars. Very sweet though!
I made a couple batches of these the other day with almonds and cinnamon. Now they are amazing! But I tried the oven and freezer and they are still kinda gooey. Again very good just little difficult to eat. Got the boil to 250 on the thermometer. Any suggestions? Thanks!
If they’re still gooey, two possibilities: the cinnamon is preventing the honey from caramelizing ( in which case, add it at the end of the boiling step), OR you just need to let it boil a bit longer (at least 10 minutes).
Made these today and loved! Made them freestyle, just 1/4 cup each nuts and honey, no pan, just poured mix onto parchment,let harden and dipped into chocolate. So caramelly. Thanks for the great recipe.
Looks delicious. What size pan do you put it in and can it be doubled? Did you every find out if you can use coconut oil, because I have someone who is allergic to dairy. Thanks
When I look at these bars, my mouth waters, because all I could think about is Mmmm Payday, or yummm, Snickers. Thanks for this and all of your beautiful recipes.
I’m just wondering if there is a way to halve the honey for diabetic’s? Would a sugar free syrup be able to be subbed for half the honey? Love the way your bars look.
Indra
Yes – it will still stick together if you halve the amount of honey, but won’t be as gooey as a candy bar. If the sugar-free syrup can be caramelized, I bet it would work. Good luck and let us know if it works (if you try it).
This is on my list to try, have ingredients, but have just been short time, maybe this weekend…..Thanks for your constant innovations…Your brownie and banana bread (with carob powder and chips instead) are favorites in our house!!!
Thanks Michelle! Just curious – where do you purchase your carob supplies? Thanks.
I get my carob chips from whole foods stores in the area. And have gotten the powder from a local natural food store in the area.
Thanks for the recipe! My husband made this for me last night and they were DELICIOUS! It is so hard to find a treat that actually tastes great and is easy to make. 😉 Thanks!
thanks for the kudos!
MMMMMM,..great & truly appetizing home made bars!!
They look fabulous, dear Erica!!
Thanks 🙂
Do you think it would tasted okay with another type of nut? My son breaks out with peanuts but I wonder if I used pecans, cashews, or walnuts if they’d be any good?
Yes, any nut would work. Some other options are seeds like sunflower, sesame, dried fruit, etc. I’m going to using this recipe to make power bars.
Just a quick comment to say thanks for posting all the recipes. I visit your blog regularly and you never fail to inspire and delight.
Sheila H.
Thanks Sheila 🙂
These look so good, I can’t wait to try them! Do you think I could replace the butter with coconut oil? I haven’t tried it yet in a candy recipe. Any thoughts?
Thanks!
Karen
I don’t know if coconut oil will work because it needs to caramelize. I did think about it, but I haven’t tried it yet. I was able to caramelize using coconut milk in my caramel recipe, so it just might work. If you do, please let us know. Thanks!
These look tremendous! I’ve fallen for the wonderful flavor of cashews in my homemade Lara Bars, and I’d love to try out a different textured snack bar this month. When I used to work on my family’s farm as a teenager, I’d stash PayDay bars in my lunch from time to time — this seems like a much better option 🙂
I remember PayDays – yes, that is the taste!