MeeMaw’s Texas Tumbleweed Candy
By Paula DeenJUMP TO RECIPE
- 1 12-ounce package white almond bark
- 1 6-ounces cup butterscotch or peanut butter chips
- 1 1-pound package roasted salted peanuts
- 3 cups (about 4 1/2 ounces) plus more if desired potato sticks
In a microwave oven or in the top of a double boiler over simmering water, melt the bark and the chips together. Stir with a heatproof spatula or wooden spoon to combine.
Mix in the nuts and potato sticks, adding additional potato sticks if desired. Drop by the spoonful onto waxed paper and allow to cool. Store the candy in an airtight container.