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Homemade Easter Candy

A quick and easy recipe for colorful candy clusters made with peanuts and vanilla candy coating, perfect for spring parties or as gifts.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

For the candy mixture
  • 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) Reserve 1/2 cup for topping
  • to taste seasonal sprinkles (optional, e.g., jimmies and nonpareils) Optional for decoration

Method
 

Cooking
  1. 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.
  2. 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).
  3. Line 3 cookie sheets with Silpat mats or line countertop or table with a long piece of parchment paper.
  4. Turn off the crockpot. Reserve 1/2 cup M and Ms.
  5. 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.
  6. Once the entire cookie sheet is full (before candy dries), top each candy with 1 M and M and sprinkles.
  7. Allow the candy to cool completely.

Notes

Store in an airtight container at room temperature for about two weeks. Freeze for longer storage, thaw at room temperature before eating.