INTRODUCTION
Homemade Easter Candy is a small, sweet treat that families can make fast. This candy makes a bright plate for any spring party or a nice gift for friends. It uses simple things you can buy at a store. You will mix peanuts, vanilla candy coating, and colorful candies to make crunchy clusters. You do not need to be a baker to make this. It cooks slowly in a crockpot and then you drop small mounds on a mat or paper to set. If you like warm drinks with treats, try a rich cup like this easy homemade peppermint mocha to sip while you snack.
WHY YOU WILL LOVE THIS RECIPE
You will love this Homemade Easter Candy because it is fast and fun. It takes a little time to cook but very little skill. Kids can help drop the spoonfuls and pick the sprinkles. The candy is crisp and uses colorful M and Ms that make it look like a holiday treat. The recipe makes many pieces so it is good for a large group or for giving away. You can change the sprinkles to match any party color. The taste is sweet with a vanilla candy shell and a soft crunch from the peanuts.
HOW TO MAKE Homemade Easter Candy
This recipe uses a crockpot to melt the candy and mix it with peanuts. The slow heat keeps the candy smooth and avoids burning. You will fold in most of the M and Ms at the end and press a few on top while the clusters are still soft. Work fast when you scoop so the candy does not set before you add the final candies and sprinkles. If you need a small change in flavor, consider using a light coffee creamer on the side like a homemade blueberry coffee creamer to make a sweet drink for guests to enjoy with the candy.
EQUIPMENT NEEDED
- 5-quart crockpot with lid
- Wooden or heatproof spoon for stirring
- 1 tablespoon scooper or small cookie scoop
- 3 cookie sheets or trays
- Silpat mats or parchment paper
- Measuring cups and kitchen scale (if you want exact weight)
- Small bowls for reserved candies and sprinkles
Ingredients You’ll Need :
- 34.5 ounces honey roasted dry roasted peanuts
- 48 ounces vanilla-flavored candy coating (Almond Bark or CandiQuik)
- 11.4 ounces Holiday M and Ms (divided)
- seasonal sprinkles (optional, e.g., jimmies and nonpareils)
STEP-BY-STEP INSTRUCTIONS :
Layer peanuts and then vanilla candy coating into a 5-quart crockpot. Cover with lid and cook on Low for 1 hour without lifting the lid. After 1 hour, remove the lid and stir the mixture. Cover again and continue to cook, stirring every 15-20 minutes, for another hour (a total of 2 hours). Meanwhile, line 3 cookie sheets with Silpat mats or line countertop or table with a long piece of parchment paper. Turn off the crockpot. Reserve 1/2 cup M and Ms. When you are ready to scoop, pour remaining M and Ms into the crockpot and fold in. Working quickly, use a 1 tablespoon scooper to portion out candy from crockpot and onto parchment or Silpat. Make sure candy clusters are not touching. Once the entire cookie sheet is full (before candy dries) top each candy with, 1 M and M and sprinkles. Allow the candy to cool completely.
HOW TO SERVE Homemade Easter Candy
Serve these clusters on a bright plate or in small paper cups for a pretty look. You can place a few pieces in a clear bag and tie with ribbon to make a quick gift. They pair well with coffee, tea, or a cold glass of milk. Lay out a bowl of extra M and Ms and sprinkles so guests can add more color if they want. For a dessert table, show them on a tiered stand so the colors shine. The clusters hold their shape, so you can stack them in a jar for a simple snack display.
STORAGE & FREEZING : Homemade Easter Candy
Store the candy in an airtight container at room temperature. It will stay fresh for about two weeks. Keep the container in a cool, dry place away from direct sun. If you want to keep them longer, you can freeze the clusters. Place them on a cookie sheet to freeze for a few hours, then move them to a freezer-safe bag or container. When you want to eat them, thaw at room temperature for 30 to 60 minutes. Do not refreeze after thawing for best taste and texture.
SERVING SUGGESTIONS
- Serve with simple coffee or tea. The sweet clusters go well with plain drinks.
- Put one or two pieces on a dessert plate beside a slice of cake to add color.
- Use small paper treat cups and place one candy in each cup for a neat look.
- Add the candy to a snack mix bowl with popcorn for a party snack.
- Give in small clear bags as party favors or Easter gifts.
VARIATIONS
You can change this recipe to fit other holidays or tastes. Use milk chocolate candy coating instead of vanilla for a richer flavor. Swap the honey roasted peanuts for salted peanuts, mixed nuts, or almonds for a different crunch. Try different candy colors to fit birthdays, baby showers, or school events. For a warm spice note, add a small pinch of cinnamon to the melted coating and stir in. If you like tea flavors, try serving a few clusters with a warm cup of this homemade chai tea latte mix to make a cozy combo. You can also skip the sprinkles and press small chocolate chips on top for a cleaner look.
FAQs
Q: Can I use other nuts?
A: Yes. You can use salted or unsalted peanuts, cashews, or almonds. The cook time stays the same.
Q: Do I need a crockpot?
A: A crockpot makes this easy. You could melt the candy in a microwave in short bursts, but stir well and watch so it does not burn.
Q: Can I use plain M and Ms instead of holiday ones?
A: Yes. Plain M and Ms work fine. Holiday colors make the candy look nice for the season.
Q: Why do I need to work quickly when scooping?
A: The candy sets as it cools. If you wait too long, it will harden and you cannot press the top candies or sprinkles in.
Q: How long will the candy stay crisp?
A: Stored right, the candy will stay crisp for about two weeks at room temperature. Humidity can make it soft faster.
Q: Can I make smaller or larger clusters?
A: Yes. Use a smaller scoop for bite-size pieces or a larger scoop for big clusters. Just adjust the cooking and cooling time by a few minutes.
MAKE-AHEAD TIPS FOR Homemade Easter Candy
You can make these clusters a week ahead and store them in an airtight container. If you plan to give them as gifts, bag them on the day you will hand them out so the paper and ribbon look fresh. For parties, set out the candy on a tray about 30 minutes before guests arrive so they have time to pick a few pieces. If you freeze the candy, move it to the fridge to thaw the day before serving to keep the texture best. When scooping, line your trays first and have the reserved candies and sprinkles ready to top the clusters. This quick prep keeps the work smooth and the candy pretty.
Homemade Easter Candy
Ingredients
Method
- Layer peanuts and vanilla candy coating into a 5-quart crockpot. Cover with lid and cook on Low for 1 hour without lifting the lid.
- After 1 hour, remove the lid and stir the mixture. Cover again and continue to cook, stirring every 15-20 minutes, for another hour (a total of 2 hours).
- Line 3 cookie sheets with Silpat mats or line countertop or table with a long piece of parchment paper.
- Turn off the crockpot. Reserve 1/2 cup M and Ms.
- Pour remaining M and Ms into the crockpot and fold in. Working quickly, use a 1 tablespoon scooper to portion out candy from crockpot onto parchment or Silpat. Make sure candy clusters are not touching.
- Once the entire cookie sheet is full (before candy dries), top each candy with 1 M and M and sprinkles.
- Allow the candy to cool completely.