Easy Peanut Clusters

Delicious, insanely quick & easy.These peanut clusters are guaranteed to delight.

Store at room temperature.

Ingredients

  • 1 – 20oz. package Gurley’s Vanilla Almond Bark, broken up
  • 1 – 12oz. package Gurley’s semi-sweet chocolate chips
  • 4 oz. German sweet chocolate, chopped
  • 2 – 8oz. packages Gurley’s skin-on peanuts

Instructions

  1. In a 3-quart slow cooker, add bark, chips and chocolate.
  2. Cover and cook on high for 1 hour, stirring every 15 minutes.
  3. Reduce heat to low and cook for another hour stirring every 15 minutes.
  4. Fold in peanuts.
  5. Drop by spoonfuls onto wax paper.
  6. Let cool.

Candied Walnuts

These candied walnuts are quite a treat.

Can be snacked upon on its own – or they make a great ice cream sundae topping.

Ingredients

  • 1 cup sugar
  • 2 tsp cinnamon
  • ½ tsp ground cloves
  • ¼ tsp salt
  • ½ tsp nutmeg
  • ¼ cup water
  • 2 cups Gurley’s Walnuts

Instructions

  1. Combine sugar, cinnamon, cloves, salt, nutmeg and water.
  2. Mix well.
  3. Attach candy thermometer.
  4. Stir mixture until it boils.
  5. Continue cooking until mixture reaches soft ball stage (238 degrees).
  6. Remove from heat.
  7. Stir in walnuts until syrup coats nuts and become sugary.
  8. Spread on wax paper to cool.
  9. Break apart to serve.
  10. Excellent as a snack and salad topper.

Chocolate Coconut Balls

These dark chocolate coconut balls look like cute truffles.

You can coat or garnish with ingredients of your choice of sprinkles, coconut, or Gurley’s chopped nuts.

Ingredients

  • 1-3/4 cups confectioners’ sugar
  • 1-3/4 cups Gurley’s flake coconut
  • 1 cup Gurley’s sliced almonds, coarsely chopped
  • 1/2 cup sweetened condensed milk
  • 2 cups Gurley’s semi-sweet chocolate chips
  • 2 tablespoons shortening

Instructions

  1. In a large bowl, combine the confectioners’ sugar, coconut, almonds and milk.
  2. Shape into 1-in. balls.
  3. Refrigerate until firm, about 20 minutes.
  4. In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir.
  5. Microwave additional 15 second intervals, stirring until smooth.
  6. Dip balls in chocolate; allow excess to drip off.
  7. Garnish with Gurley’s coconut.
  8. Place on waxed paper; let stand until set.
  9. Store in an airtight container.

Cinnamon Roasted Pecans

These are so easy to make and are excellent alone or chopped up and sprinkled on top of apple cobbler, ice cream and salads.

Ingredients

  • 3 5oz. bags Gurley’s Pecan Halves
  • 1 egg white
  • 1 tsp vanilla extract
  • ½ cup brown sugar, packed
  • ½ cup sugar
  • ½ tsp salt
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 250° F.
  2. Lightly spray or grease a large baking sheet.
  3. In medium bowl, lightly beat egg white until frothy.
  4. Stir in vanilla. Add pecans and stir well.
  5. In a separate bowl, combine sugars, salt and cinnamon.
  6. Sprinkle cinnamon/sugar mixture over pecans and gently fold until evenly coated.
  7. Spread coated pecans onto baking sheet to an even layer.
  8. Place sheet in oven for one hour shaking every 20 minutes.
  9. Allow to cool. Store in an airtight container.

Cherry Mash Balls

Ingredients

  • 1 lb. powdered sugar
  • 1 can creamy cherry frosting
  • 1 tbsp. butter, melted
  • 1/2 can sweetened condensed milk
  • 10 ounce jar maraschino cherries, chopped
  • 1 tbsp. vanilla
  • 1 package Gurley’s Golden Recipe Chocolate Almond Bark
  • 2 1/2 cups Gurley’s Golden Recipe Chopped Pecans (toasted)

Instructions

  1. Lightly toast chopped pecans by spreading evenly on a baking sheet and bake at 350 F for 5 minutes. Cool completely or refrigerate until needed.
  2. Combine powdered sugar, cherry frosting, butter, condensed milk, maraschino cherries and vanilla; mix well and chill for several hours. Form into balls. Melt chocolate almond bark according to directions and stir in Gurley’s toasted pecans. Dip balls in melted mixture. Set on waxed paper until set.