Keto Buckeyes Chocolate and Peanut Butter Balls Recipe (2024)

FAQs

Why are my peanut butter balls too soft? ›

If your butter was too soft or if the peanut butter you're using is too thin, the filling can get a little soft and sticky as you're rolling. The refrigerator can fix that—stop what you're doing and chill the bowl of filling for 15 minutes in the refrigerator before trying again to roll into balls.

Storage Tips

Make sure your buckeyes stay fresh for as long as possible! The buckeyes should be stored in an airtight container in the refrigerator to keep them nice and fresh. Stored in this way, they will keep for about 1 month (although good luck keeping them that long without eating them all, ha!).

How do you keep buckeyes from sweating? It's hard to entirely prevent condensation from a chilled candy (without adding preservatives), but there are a few things you can do to help. If you freeze the peanut butter balls before dipping, be sure to keep them covered as they await dipping.

Why are my Peanut Butter Balls so sticky? First, make sure you're using regular peanut butter (rather than the natural peanut butter that's more runny). If it's too sticky still, you can simply add a little more powdered sugar until it's a nice consistency for rolling into small balls.

The mixture should be easy to roll into balls that stay together while not being sticky. If it is sticky, add just a little more powdered sugar. If it won't form into a ball, add just a little more peanut butter.

To avoid a dry, crumby dough . . .

Mix together the peanut butter and butter first, and then stir in the powdered sugar one cup at a time, until you reach the right consistency. Usually about 3 cups of powdered sugar will do for approximately 1 1/2-2 cups of peanut butter.

Just as the trees finish flowering (sometimes before, especially in dry areas or dry seasons), the foliage will begin to show “autumnal” tints of soft yellow and tan, and the leaves begin to fall or wither.

The buckeyes are beautiful as is. You can store them in an air-tight container in the fridge or you can freeze them, though I will warn you if you keep them in your fridge you will be tempted to eat one every time you pass by.

Removing the shell and roasting the nut neutralizes its harmful tannic acid content and makes for a protein-packed snack. If not prepared properly though, buckeye nuts are toxic to humans, causing symptoms including weakness, diarrhea, vomiting, paralysis, and death.

Poisonous Plant: All parts of the plant (leaves, bark, fruit) are highly toxic if ingested – because of the glycoside aesculin, the saponin aescin, and possibly alkaloids. Symptoms are muscle weakness and paralysis, dilated pupils, vomiting, diarrhea, depression, paralysis, and stupor.

Why are they called Buckeye balls? ›

The buckeye candy resembles the nut of the buckeye tree, with a shiny, dark brown exterior and light brown "eye." The story goes that buckeye's name came from Native Americans who thought the glossy, chestnut-brown seed resembled the eye of, you guessed it, a buck (that's a male deer, for you city folk).

During September, buckeyes, which are large, shiny brown seeds, can be found underneath Aesculus trees. According to legend, carrying a pocketful of buckeyes brings good luck. Early Native Americans called these seeds buckeyes for their resemblance to the eyes of male deer, known as bucks.

As well as the belief in the good fortune of its storied seed, the buckeye has been held to cure rheumatism and other, more minor ailments. Pioneering farm families also made soap from the kernels of buckeye seeds, and many a child's cradle was carved from the wood of this tree.

It's quite simple actually. All you have to do is store the peanut butter jar upside-down in the fridge. Once you're ready to spread or scoop just flip the jar over, open it, and scoop—no stirring required!

I have experimented heating the candy between 285-300 degrees. I like heating to 300 if it is immediately taken off the heat and cooled. It hardens quickly if you go over 300 even a little bit. Most people have had success with the brittle at any temp in between 285-300, but like I said, I prefer closer to 300 degrees.

When using peanut butter only, the key is heat. Peanut butter is naturally high in fat, but that fat is nearly solid at room temperature. In order to soften it up, you need some heat. In my case, I heated two tablespoons in a heat-proof bowl and then stirred like crazy.

Applying heat is the easiest way to thin peanut butter, but if your PB still looks grainy or is so thick that it's prone to burning, a little liquid can help. Try whisking in a few drops of water as you heat the peanut butter, slowly adding more until the butter reaches the right consistency.