Vivian Queen-Chase


This is one of my husbands favorite candies. For years we bought them whenever we could find them. One night we happened to mention how much Bobby enjoyed them, but that they were not always available. My friend Linda said she had a recipe that she thought sounded a lot like the one we were talking about. This is her recipe. They are as good, if not better than the ones we bought. Of course my sweet hubby says mine are the best.:) Beware, these are like so many other candy recipes. They don't work in rainy weather. They just will not set up. Otherwise they are very simple. The cooking time is

★★★★★ 5 votes
1 Hr
Stove Top


2 1/2 c
2/3 c
light karo
1 c
2 1/2 c
raw peanuts (16 oz. bag)
4 Tbsp
butter or margarine
1 c
powdered sugar
4 OR 5
drops red food coloring


1Place the first four items in a heavy saucepan. Stir to combine.
2Bring to a boil and continue cooking on a low boil, uncovered, for approx one hour until soft ball stage (235-240*), stirring occasionally.
3While cooking, prepare a spot on your counter top with waxed paper to drop candy on.
4At soft ball stage, remove from heat and add margarine/butter stirring until melted.
5Add powdered sugar, sifting if needed, and red coloring. (I use extra for more color)
6Stir to combine well. Keep stirring until it just starts to thicken.
7Quickly drop by spoonfulls onto waxed paper. The nuts should be flat, not in a pile. If candy starts to get too thick, just place pan back on heat to warm slightly.
8Depending on your preference, they can be any size you like. I prefer to eat several that are 2" across. Bobby likes bigger ones. Your choice will always be right.

About this Recipe

Course/Dish: Candies
Main Ingredient: Nuts
Regional Style: American