- 1 pound cake
- 4 cups Imperial Sugar Confectioners Powdered Sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 4 cups roasted, salted peanuts
- Use a long knife to cut the cake into 1-inch bite-size squares. Set aside.
- In a medium bowl, whisk powdered sugar with milk and vanilla extract to create a smooth, thin icing. Set aside.
- Finely chop peanuts in a food processor, then transfer to a shallow dish.
- Dip each square of cake into icing, then lift to allow excess to drain off.
- Roll each square in chopped peanuts, pressing them in until coated on all sides. Transfer to a plate to dry for 1 hour before eating.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Amy Nash @houseofnasheats.
I was asked to bring Blarney Stones to a St Patrick's Day party and I used this recipe. They turned out great and they were all eaten!
One Sara Lee pound cake made about 28 "stones." Once you add the icing and the crushed peanuts they end up much larger than they started out.
I used the recipe exactly as it was written except I melted a bag of butterscotch morsels and it drizzled on top. Then a put just a sprinkling of kosher rock salt on top for a little more salty/sweet contrast.
Give yourself am hour to make these plus an hour to let them set at room temperature. One other tip, if you don't have a food processor you can crush the peanuts in a regular blender on the nuts setting but don't try to do them all at once. Do just a cup at a time otherwise you'll end up with mushed peanut butter on the bottom in the blades and lots of still whole peanuts at the top of the pile that never made it down to the blades.