We all have our family cooking lore: famed recipes that get passed down from generation to generation, and others that just get lost somewhere in between. Either a selfish cook doesn't share his closely-guarded secret, or a recipe doesn't get written down until it is too late. And then there's the cherished recipe that fails—perhaps it lacks a key ingredient or important step. These chocolate peanut clusters? They only lacked one thing. My Nana.
My Grandmother Dozier was a fiercely devoted Baptist preacher's wife and took great pride in running an efficient house and home. She was also a mighty fine cook. I have vivid childhood memories of cooking by her side, and a few of my best Southern recipes come from her small, yet efficient, Georgia kitchen.
As children and grandchildren often do, I grew up and lost interest in cracking pecans and rolling out the pastry for pie. It seemed I had far more important "teenager" things to do. I no longer offered to help and she eventually stopped asking. After my grandfather died, she moved into an assisted living home and quit cooking altogether.
It was a number of years later—far, far away in California—when I stepped foot in the kitchen again. I had a new boyfriend, from Georgia no less, and I wanted to impress him with my vast domestic knowledge (which I was severely lacking at the time). The first dinner I made him was my mother's chicken tetrazzini followed by Nana's famous chocolate pie. It must have done the trick.
The nostalgia from that food alone was enough to spur a career change, and I have spent the past five years chasing my Southern (culinary) roots. The place to start? Nana's recipe box. Unfortunately she was in her late nineties by the time I asked for her collection, and it was much too late. Assuming that none of her grandchildren were interested in cooking, she gave all her cherished index cards to the ladies of her church.
I was devastated. Of course I wasn't angry at Nana—I had no right to be—but angry at myself for all the years I was just "too busy." I clung to the few recipes I did have and hoped the others would live on with folks wiser than me. Surely they would be appreciated...
My wonderful Nana passed away last January at the age of 103. We chose to celebrate her long, prosperous life instead of mourning her loss. A few weeks after her death I received a nondescript manilla envelope in the mail: it was a letter from the grave. In her last months alive, she asked her dear nurse to dig out the last few remaining recipe cards. The nurse photocopied the cards for me, and Nana penciled in the names of the sources. The nurse made sure the collection made it to me. It was one of the kindest gifts I have ever received.
For family recipe week, I decided to finally sift through the pile and make something I had never before tried. Most of the choices were uber retro—think Ritz cracker pie, congealed salad, and hot beef spread—but there were plenty of redeeming recipes that I could not wait to make. Which brings me to the chocolate peanut clusters practically shouting for my attention. Just an easy snack and plenty old-school enough. Maybe I'd even discover a family gem?
As you can see from the photos the recipe was not a success. The "clusters" were more "runny mess." I had so many nagging questions as I went, and without my Nana to guide me I stumbled through the steps. And it uses Jell-O for goodness sake, an ingredient that is actually quite mysterious to me. (What, did you actually think we Kitchn contributors don't have major kitchen failures, too!?)
I am posting her exact recipe here to show that sometimes we can't always fill in the blanks. Sometimes we need an extra voice to nudge us along. Perhaps some of you, dear readers, can be that extra voice. Maybe your grandma owned this same recipe? Or you make them all the time? Together, maybe, we can keep this family recipe from disappearing through the hands of time.
Chocolate Peanut Clusters
Makes 24 clusters1 (3.4 ounce) package chocolate pudding (not instant)
1 cup sugar
1/2 cup evaporated milk
1 tablespoon butter (or margarine)
1 cup roasted peanuts
Combine chocolate pudding mix, sugar, evaporated milk, and butter in a medium saucepan. Cook 3 minutes over medium heat, stirring constantly. Remove from heat and quickly stir in peanuts. Beat until candy thickens, about 15 minutes. Quickly drop from teaspoons onto waxed paper forming clusters.
My many questions: Did I not cook the pudding mixture long enough, or did I quit beating it before it was thick enough (I went 15 minutes in a stand mixer)? Did I not let the formed clusters set up long enough? Do they need to be refrigerated and if so for how long? What are these really supposed to look like? Help me!!

Related: Family Recipe: Chicken and Dumplings
(Images: Nealey Dozier)
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Comments (11)
Maybe they're supposed to be sort of a praline-type thing? Did you try refrigerating them?
Sounds like you didn't cook the pudding mixture long enough. The word candy is the give away.. It probably should be more candy like before you take it off the stove.
I had the same issue with my grandma's Hungarian Tart recipe: 1lb flour, 1lb butter, 1lb cottage cheese and some sugar; mix and roll out. Cut into triangles, fill with apricot jam and then brush with an egg. That was it! Took me 4 dozen to figure out the baking temperature, time and exactly how much sugar (400, 15 mins and 1/4th cup). Also refrigerate for 2 hours before rolling out.
It seemed like such a simple recipe that we had done so many times together, but those little details that were never written down made it hard to re-create. I inherited her recipe cards, but half of them are missing time and temp. Took me another 3 dozen to figure out her butter cookies. Ugh...
I run into problems with any baking recipe my grandma made for a long time (I've learned to start off by doubling the amount of butter the recipe card calls for) and anything that requires a "package" of something. Companies have changed their package sizes and formulas for too many things over the years. I've had good luck searching for similar recipes on the brand websites.
I found this recipe online from another source. Seems the direction you're missing is to cook and stir the pudding mix, sugar, condensed milk and butter to a full boil and THEN lower the heat and keep stirring while the mixture boils slowly for 3 minutes. Good luck! :)
http://www.familycookbookproject.com/view_recipesite.asp?rid=2494686&uid=55298&sid=126559
I think you're supposed to have it at a full boil for 3 minutes --
http://voices.yahoo.com/quick-inexpensive-nut-clusters-705843.html?cat=22
Seems like the direction you're missing is to bring to a full boil first and THEN lower the temp and slowly boil for another 3 minutes. Good luck! :)
http://www.familycookbookproject.com/view_recipesite.asp?rid=2494686&uid=55298&sid=126559
I can't help with the recipe, but thanks for sharing your story. I'm finally realizing the time I've missed out on cooking with my family as well. Thankfully my mom, aunts and cousins have been pretty good at keeping those old recipes and asking the questions to get it right. Currently I'm just trying to figure out the best way to preserve and more importantly add to the family recipes over time where all of the family spread all over the country can enjoy as well.
Sorry, I can't help with this recipe but 103 years old? That is wonderful. I'm glad your grandma had such a rich and full life and that your family chose to celebrate it. She sounded like an amazing cook and person!
I have this recipe!!!! The ingredients and amounts are correct..Directions:Mix in a 1 1/2 quart saucepan the chocolate pudding,sugar,Pet milk and butter. Cook and sir to full all over boil,lower heat and keep stirring while mixture boils slowly for 3 minutes. Take off heat,stir in the salted peanuts. Beat unti candy starts to thicken. Drop from teaspoons onto wax paper to form 24 clusters. Note: You have to work fast when candy starts to thicken or it will get to thick to form cluster!....had this in my exmom in law Searchlight Recipe cookbook(old!!lol)
My mother has been trying to re-create my great-grandmother's sugar pie recipe for as long as I can remember. We know what goes in it (sugar, flour, milk, and a few little dabs of butter, sprinkled with nutmeg, in pie crust), but not exact amounts, or cooking time or temp. I thought I had it figured out a few months ago, but then when I tried to make a second pie the exact same way it just didn't work. I have no idea what happened! I really hope I can figure this out someday, especially since this pie doesn't seem to exist anywhere else. Most of the recipes I've found call for eggs, or brown sugar, or other stuff that we KNOW was not in Granny's pie.