Name: Brach's Maple Nut Goodies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 20
Cuisine: American
Ingredients: 2 cups sugar; 2 cups roasted peanuts (substitute almonds, cashews, or pecans); 1 cup light corn syrup (honey can substitute); 3 tablespoons hydrogenated palm kernel oil or coconut oil; ½ teaspoon salt; 1 teaspoon unflavored gelatin (agar agar for vegetarian option); ½ cup maple syrup (Grade A preferred); 1 tablespoon maltodextrin (optional); ½ teaspoon baking soda; 1 teaspoon caramel color or 1 tablespoon brown sugar (optional); ½ teaspoon vanilla extract (optional); 2–3 drops yellow or amber food coloring (optional)

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Candy making at home sounds hard, but some recipes are easier than you think.

Brach’s is a famous American candy brand that was founded in 1904 by Emil J. Brach in Chicago, Illinois.

For over a century, this company has created beloved treats for candy lovers everywhere. One day, my neighbor gave me a small bag of Brach’s Maple Nut Goodies to try.

The moment I bit into one, I knew I had found something special. These candies combine a sweet maple coating with crunchy roasted peanuts.

The taste is rich, nutty, and has that wonderful maple sweetness that does not feel too heavy. Each piece has a beautiful golden color and fills your kitchen with the smell of fresh maple.

I wanted to make these at home so badly that I spent weeks testing different methods. Today, I am sharing this Brach’s Maple Nut Goodies Recipe that actually works.

You’ll LOVE This Copycat Recipe Because…

This homemade version brings the same great taste you get from the store. Here are the reasons why this recipe is so good:

1. Simple Ingredients – You probably have most of these things in your kitchen already. No strange items that are hard to find.

2. Perfect Sweetness – The maple syrup gives a natural sweet flavor that is not too strong. The peanuts add a salty crunch that balances everything out.

3. Fresh and Tasty – Homemade candies taste so much better than store-bought ones. You control what goes into them.

4. Great for Gifts – Put these in a pretty jar or box and give them to friends and family. Everyone will love them.

5. Budget Friendly – Making them at home costs less than buying them from the store. You get more candies for your money.

6. Easy to Customize – You can use different nuts or change the sweetness level to match what you like.

Brach’s Maple Nut Goodies Ingredients

2 cups sugar: This forms the sweet base for the candy. White sugar works perfectly and dissolves smoothly. Light brown sugar can replace some of the white sugar for a deeper, richer taste that pairs well with maple.
2 cups roasted peanuts: These give the signature crunch and nutty flavor. Roasted peanuts work best because they stay crispy. Almonds or cashews make great swaps for different flavors. Pecans work too but may be softer.
1 cup light corn syrup: This keeps the sugar mixture smooth and stops it from getting grainy. Light corn syrup is better than dark for this recipe. Honey can work as a substitute but might change the final texture slightly.
3 tablespoons hydrogenated palm kernel oil or coconut oil: This makes the coating shiny and smooth. Coconut oil is a natural choice that works just as well. The oil helps the candy coating stick to the nuts perfectly.
½ teaspoon salt: Balances all the sweetness and makes the maple flavor pop more. Regular table salt works fine. Sea salt can be used for a slightly different taste.
1 teaspoon unflavored gelatin: Adds structure and helps the coating stick properly. Agar agar powder works as a plant-based option for vegetarians.
½ cup maple syrup: The star ingredient that gives these candies their special flavor. Real maple syrup tastes much better than artificial. Grade A maple syrup works best for consistent flavor.
1 tablespoon maltodextrin (optional): Adds a bit of texture but can be skipped completely. Found in baking aisles or online. Not necessary for the basic recipe.
½ teaspoon baking soda: Makes the candy lighter and easier to bite. Creates tiny air bubbles in the mixture. Regular baking soda from the pantry works perfectly.
1 teaspoon caramel color or 1 tablespoon brown sugar (optional): Gives the candy that warm golden color. Brown sugar works just as well and adds a tiny bit more sweetness.
½ teaspoon vanilla extract (optional): Boosts the maple flavor with extra depth. Pure vanilla extract tastes better than artificial. Can be left out for pure maple taste.
Food coloring (optional: 2-3 drops yellow or amber): Creates that bright maple candy look. Natural food coloring works best. Can be skipped for a more natural appearance.

Essential Kitchen Equipment

Heavy-bottomed saucepan – Prevents the sugar from burning.
Wooden spoon or spatula – For smooth stirring.
Candy thermometer – Ensures the perfect temperature (optional but helpful).
Large mixing bowl – To mix nuts and candy coating.
Baking sheet with parchment paper – For cooling and shaping the candies.
Measuring cups and spoons – For accurate ingredient amounts.
Heatproof gloves or mitts – Protect hands from hot sugar syrup.

How To Make Brach’s Maple Nut Goodies

Step 1 | Get Ready

First, line your baking sheet with parchment paper. This is where you will pour the hot candy. Have your peanuts measured and ready to go. It is important to work quickly once the candy is cooked.

Also, put a little coconut oil on your spoon or spatula. This will keep the sticky candy from sticking to it.

Step 2 | Cook the Sugar Mixture

Add sugar, corn syrup, and ¼ cup of water to the saucepan. Stir over medium heat until the sugar dissolves completely. The mixture will turn clear once it’s ready.

Step 3 | Use the Candy Thermometer

Once the sugar dissolves, stop stirring. Let the syrup bubble up. Attach the candy thermometer and heat until it reaches 300°F, known as the “hard crack” stage. If no thermometer is available, drop a bit of syrup into cold water. It should harden and snap when bent.

Step 4 | Add the Flavor and Color

When the syrup reaches 300°F, turn off the heat. Carefully add the coconut oil, maple syrup, salt, and vanilla extract. The mixture will bubble up a lot, so be careful. Stir everything together quickly.

Step 5 | The Baking Soda Trick

Now, sprinkle the baking soda over the hot syrup and stir it in fast. You will see the candy foam up and become lighter in color. This is what makes the candy porous and easy to chew.

Step 6 | Mix in the Peanuts

Right away, pour the hot candy mixture over the peanuts in your large bowl. Stir everything as fast as you can. You want to coat every single peanut with the maple candy.

Step 7 | Form the Candies

Working quickly, drop small spoonfuls of the candy and peanut mixture onto your prepared baking sheet. Try to make little clusters. If the candy gets too hard to scoop, you can warm it for a few seconds in a warm oven to soften it.

Step 8 | Let Them Cool

Let the candies sit at room temperature until they are completely cool and hard. This will take about 30 to 45 minutes.

Tips & Tricks

Weather Affects Your Candy: Do not make candy on a humid or rainy day. The moisture in the air can make your candy sticky and soft.
Work Quickly: Candy making is a fast process. Have all your ingredients measured and your tools ready before you turn on the stove.
Clean Sides: When you are boiling the sugar, you can use a wet pastry brush to wash down any sugar crystals on the side of the pan. This helps prevent graininess.
Testing Without a Thermometer: The cold water test is a reliable old-fashioned method. If the syrup forms soft balls in the water, it is not ready. You need hard, brittle threads that snap.
Storing for Freshness: Keep the cooled candies in a sealed container at room temperature. A piece of paper towel in the bottom can help absorb any extra moisture.

The Best Way to Serve Maple Nut Goodies

These candies work perfectly for many occasions. Serve them in small bowls at parties or pack them in lunch boxes for a sweet treat.

They look beautiful in clear glass jars where the golden color shows through. Add them to dessert plates with cookies or put them in small bags as party favors.

Brach’s sells their Maple Nut Goodies in bright wrappers and small boxes at grocery stores. They serve them as standalone treats at events. For the best taste, keep these candies at room temperature.

Cold candies become too hard to chew. Pair them with vanilla ice cream or chop them up over yogurt and oatmeal.

Make-Ahead and Storage

1. How to Store: Once cooled, store the candies in an airtight jar or container at room temperature. Keep them in a cool, dry place away from sunlight. They stay fresh for about 2 weeks. For longer storage, use wax paper between layers to stop sticking.

2. How to Reheat: If the candy becomes too hard, place a few pieces in a warm oven (around 200°F) for 2–3 minutes. Let them soften slightly before eating.

3. Freezing (Optional): Freeze in airtight containers for up to 2 months. When ready to enjoy, thaw them at room temperature. Avoid microwaving to prevent melting.

Brach’s Maple Nut Goodies Recipe FAQs

1. Why did my candy turn grainy?

The sugar might have crystallized because it wasn’t fully dissolved before boiling. Make sure the mixture turns completely clear before you stop stirring.

2. How can I make these candies less sweet?

Cut the sugar by about ¼ cup or use half white and half light brown sugar. The maple syrup will still give enough sweetness without overpowering.

3. Why did my candy turn out chewy and not crunchy?

This means the sugar syrup did not get hot enough. The temperature must reach 300°F, the hard crack stage. Use a candy thermometer for the best results. Humidity can also cause chewy candy.

4. My candy stuck to the parchment paper. What did I do wrong?

This can happen if you do not use enough oil in the coating mixture. Next time, make sure to add the full amount of coconut or palm kernel oil. You can also try a silicone baking mat, which is non-stick.

5. My candy turned out too sticky. What went wrong?

The candy may not have been cooked to a high enough temperature. This is why a candy thermometer is so helpful. The syrup must reach 300°F, the hard crack stage. High humidity can also cause sticky candy.

6. Can I add food coloring?

Yes, a few drops of yellow or amber natural food coloring gives a bright maple candy look but is optional.

7. What if the candy sticks to the spoon?

Grease tools with oil before starting. This releases the mix easily. If stuck, dip in hot water briefly. Work quickly to avoid hardening issues.

Yield: 20 clusters