- Haystacks - An easy candy recipe from "back in the day." Perfect combination of sweet, salty, and crunchy!
'Tis the season for holiday baking and candy making! And though I do enjoy a leisurely day in the kitchen making Christmas candies, I also appreciate recipes that can be whipped up in a quick few minutes.
These vintage Haystacks are one of those quick-few-minute recipes. For sure. I made this batch in less than 15 minutes from getting the ingredients out of the pantry to dropping them onto the paper to cool.
This is also another of those back-in-the-day recipes that I've had in my files forever. They're a delightful combination of sweet, salty, and crunchy and make a lovely addition to your assortment of more traditional Christmas candies.
I remember making these with my friend Sandra back in high school. Yes indeed, this recipe has stood the test of time.
How to Make Haystacks
Start by dropping some butterscotch chips and peanut butter into a large bowl and microwave those until the chips have melted. It only takes 3 or 4 minutes, but be sure to set the microwave to 50% power or you'll wind up with butterscotch chips that have "seized." Trust me on that. Stir the mixture every minute.
Remove the bowl from the microwave and stir in the peanuts and chow mein noodles. I like to use the red-skinned Spanish peanuts for this, but the dry roasted are fine, too. Stir until everything is coated very well.
Then drop the mixture by teaspoonfuls onto waxed or parchment paper. Let it sit until completely cooled and firm. It may take several hours for the candy to become firm depending on the humidity that day.
Enjoy!
More Candy Recipes on Never Enough Thyme:
- Quick and Easy Fudge
- Mounds Bars Candy
- Classic Peanut Brittle
- Cinnamon Pumpkin Seed Brittle
- Pecan Pralines
- Homemade Marshmallows
- Chocolate Peanut Butter Paté
- Bacon and Pecan Topped Toffee
- Toffee Bars (a.k.a. Redneck Toffee)
- Chinese Chews
Candy Recipes from Other Bloggers:
- Honeycomb Candy from The Seattlest
- Foolproof Peanut Butter Fudge from Real Mom Kitchen
- Dad's Favorite Fudge from Simply Recipes
- Peppermint Bark from Brown Eyed Baker
- Chocolate Chip Cookie Dough Truffles from Better Homes and Gardens
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Haystacks
Ingredients
- 1 cup butterscotch chips
- 1/2 cup peanut butter
- 1/2 cup salted peanuts
- 2 cups chow mein noodles
Instructions
- In a large bowl, microwave the butterscotch chips and peanut butter on 50% power for 3 to 5 minutes or until the chips have melted, stirring after each one minute increment. Remove from the microwave and stir in the peanuts and chow mein noodles.
- Drop by teaspoonfuls onto waxed or parchment paper. Let sit until completely cooled and firm. It may take several hours for the candy to become firm.
Notes
Nutrition
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Jay says
Mine never set up. They stayed Sticky. Even left them out overnight. Finally put them in the fridge so they would and that’s where we had to leave them to eat them. Nice taste but they need something to ensure dryness like maybe some coconut oil? We could only find Walmart Brand butterscotch chips. I hate using generic products for candy because I alway seem to have bad results, so maybe that was the issue as well ?
Lana Stuart says
That's interesting. I've never had that problem! I think you may be right in thinking it could be the lower quality chips that caused a problem. I always use the Nestle brand.
Gma Juju says
My Mother made haystacks in the 1960s. I make them today so they have been enjoyed for at least fifty years in this family!
Lenoria says
'Yum, I haven't made these in years! Thanks for bringing these back to my thoughts and I think I will whip up a batch for Christmas and maybe bring back some pleasant (and tasty) memories for my kids.
Lana Stuart says
You're welcome, Lenoria! I hope you make them again and enjoy them.