This season, sweets are for sharing! Spread holiday cheer with these nut-free candies, perfect to serve at holiday gatherings and to wrap up as charming homemade gifts.
First, this melt-in-your-mouth toffee is quick and easy to whip up in time for a holiday gathering or last-minute yet thoughtful, homemade gift.
SunButter Raisin Toffee
1/2 c. raisins
1/4 c. butter
2 Tbsp. SunButter, divided (we used SunButter Natural)
1 c. firmly packed brown sugar
1 c. nut-free semisweet chocolate chips (we used Enjoy Life Chips)
Spray 9″ x 13″ pan with nonstick spray. Spread raisins in pan. Meanwhile, in medium saucepan over medium heat, combine butter and 1 Tbsp. SunButter. Add brown sugar and continue stirring over medium heat. Stir constantly until syrup reaches hard crack stage (300 degrees F on candy thermometer). Remove from heat and pour over raisins. Meanwhile, melt together chocolate chips and remaining 1 Tbsp. SunButter.
When melted together, pour over toffee mixture and spread evenly. Cool and cut into squares. Store for up to 2 weeks in refrigerator or freezer, thawing before serving.
SunButter Tiger Fudge
1 1/3 c. SunButter, divided (we used SunButter No Sugar Added)
16 oz. nut-free white chocolate
8 oz. nut-free milk or dark chocolate
Spray a 8-inch x 8-inch pan with nonstick spray. Place the white chocolate in a medium microwave-safe bowl.
Place the milk or dark chocolate and 1/3 cup SunButter in a separate microwave-safe bowl. Microwave the white chocolate mixture until melted and smooth, stirring after every minute. Pour half into pan. Drizzle 1/2 c. or so of SunButter over it, gently smoothing out. Refrigerate at least 30 minutes.
Remove from refrigerator and pour on remaining white chocolate. Return to refrigerator. Meanwhile, melt milk or dark chocolate and SunButter in microwave. Pour over fudge mixture. Add dollops of remaining SunButter and swirl together with a butter knife. Don’t swirl too much! Chill another 2 hours. Remove and slice into 1-inch squares.
SunButter Holiday Caramel Corn
5 – 6 cups popcorn
1/2 cup Earth Balance Shortening or other dairy-free margarine
3/4 cup brown sugar
1/4 cup SunButter
1 tsp. baking soda
Pour popcorn into a large bowl. In a large saucepan, combine the margarine, brown sugar and SunButter, stirring together over medium heat. Bring to a boil. Cook, stirring constantly, for 3 minutes. Add the baking soda and stir, then remove from heat. Pour over popcorn and mix to coat. Spread onto tinfoil or wax paper to cool. Break into chunks and store in airtight container.