ust three ingredients are needed to make
this delicious candy; white chocolate, peanuts and pretzels. White
chocolate
has such a sweet and subtle flavor that complements the saltiness of the peanuts
and pretzels. Just make sure you use a good quality white chocolate
(I prefer Lindt).
Officially white chocolate cannot be called
"chocolate" because it does not contain chocolate liquor. Good white chocolate
contains cocoa butter, sugar, milk solids,
vanilla, and lecithin. Make sure
when buying white chocolate that it contains cocoa butter as some inferior
brands use vegetable fat.
A delicate chocolate that scorches easily,
so always melt over very low heat. You will notice that it sets up softer than dark chocolate
because it does not contain chocolate liquor.
Line a baking sheet with parchment
paper. Set aside.
Melt the white chocolate in a
stainless steel bowl over a saucepan of simmering water, stirring until smooth
and creamy. (Watch carefully as white chocolate can burn easily.)
Remove from heat and
add the nuts and pretzels, stirring until well coated.
Spoon the mixture onto the prepared baking sheet. (I find that the white
chocolate mixture is too runny to make the haystacks right away. Either
refrigerate the chocolate for a few minutes (watch carefully as it sets quickly)
to firm it up or else leave at room temperature until you can make into the
cookies.) Cool to room temperature or refrigerate.
Store the haystacks in
an airtight container. They can be refrigerated for several weeks.
Adapted from Season's
Greetings by Marlene Sorosky
12 ounces (340 grams)
white
chocolate, coarsely chopped (I prefer Lindt)
1/2 cup (75
grams) salted Spanish peanuts with skins
1 1/2 cups thin
pretzel sticks, broken into 1 1/2 inch pieces
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ust three ingredients are needed to make
this delicious candy; white chocolate, peanuts and pretzels. White
chocolate
has such a sweet and subtle flavor that complements the saltiness of the peanuts
and pretzels. Just make sure you use a good quality white chocolate
(I prefer Lindt).
