Yes, it is possible to get sick of chocolate. And after making chocolate fudge, chocolate-raspberry fudge and chocolate cookies, I’d reached that point.

So I decided to give haystacks a try. But definitely not the chocolate version.

There are a number of variations out there. Some use half chocolate and half butterscotch chips, some use butterscotch chips and peanut butter – a no-no here, though I bet I could have used Sunbutter. Some have add-ins such as miniature marshmallows, but I can’t find those for 40 miles. Yes, I’m cursing Fort Irwin’s chronically understocked commissary again. How can a grocery store not anticipate heavy purchases of marshmallows in December?

So I opted for a basic butterscotchy recipe. Being able to make it, though, depends on being able to find butterscotch chips without a peanut warning. The only brand I’ve discovered is that doesn’t is Guittard. It’s pricey in California stores, but at least I don’t have to order it.

Leaving the nuts out of the recipe created a higher candy per noodle ratio even though I increased the amount of noodles, so mine took a little longer to set. Mine also looked more like brush piles than haystacks – I don’t have to patience to make dainty sweets.

Peanut-free haystack candy

• 2 1/2 c. chow mein noodles – this is a full can of LaChoy
• 1/3 cup honey
• 1/4 cup sugar
• 2 tbl. margarine
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 c. butterscotch morsels

Combine honey, sugar, margarine, vanilla and salt in a saucepan and bring to full boil over moderate heat; stir constantly. Remove from heat; add butterscotch morsels and stir until melted and smooth. Pour in noodles; mix gently until well coated. Drop by heaping teaspoons onto waxed paper. Let stand until set or chill until firm.

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Copyright 2009 Debra Legg. All rights reserved.

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