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Every St. Patrick’s Day when we were growing up, my grandmother would have us over to make Blarney Stones, pound cake cubes dipped in frosting and rolled in dry roasted peanuts. This became a tradition we considered part of our Irish family heritage.
Ingredients
- 2 cups confectioners' sugar
- ½ cup milk, or as needed
- 1 ½ teaspoons vanilla extract
- 2 cups dry roasted salted peanuts, finely chopped
- 1 pound cake, cut into bize-size cubes
Directions
Step 1
Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.
Step 2
Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.
Step 3
Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 36 | |
| Calories 117 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat2g | 9% |
| Cholesterol23mg | 8% |
| Sodium108mg | 5% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber1g | 3% |
| Total Sugars10g | |
| Protein3g | |
| Calcium12mg | 1% |
| Iron0mg | 2% |
| Potassium71mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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