Old Glory Haystacks Candy
These Old Glory Haystacks Candy are a fun patriotic treat to enjoy this 4th of July. They’re the perfect combination of sweet and savory, with crunchy chow mein noodles and cocktail peanuts coated in candy and covered in patriotic sprinkles (of course).
I’ve shared several fast and festive 4th of July recipes on Southern Plate, like patriotic Oreo cream cheese balls, punch bowl cake, and jello jars to name a few. This haystacks candy recipe fits into the fast and festive category and I just know you’re going to love them.
It’s so quick and easy, using just four ingredients: chow mein noodles, cocktail peanuts, white chocolate/candy/almond bark, and red and blue sprinkles. All you have to do is melt the candy, combine it in a bowl with the noodles and peanuts, and then place the haystacks on a baking sheet to set. Add sprinkles and red and blue candy drizzle if you like. That’s it!
I love that they don’t heat up my house or keep me in the kitchen for hours. This gives me more time to enjoy the festivities, which is a big bonus. If you can’t get enough of sweet and savory combinations, this recipe is for you. You’re going to love the flavor and texture of the noodles and salted peanuts combined with the sweet candy. I know I do!
Alright, who’s ready to quickly make some haystacks candy?
Recipe Ingredients
- Chow mein noodles
- Cocktail peanuts
- White candy melts or white almond bark
- Patriotic sprinkles
- Optional: red and blue candy melts
How to Make Old Glory Haystacks Candy
Place chow mein noodles and peanuts (if using peanuts) in a large bowl.
Melt white candy melts or almond bark by placing in a separate microwave-safe bowl and microwaving it at 45-second intervals, stirring after each, until smooth and creamy.
Pour over the noodles and stir well to coat.
Immediately spoon out spoonfuls of haystacks onto a waxed paper or parchment-lined baking sheet. Sprinkles patriotic sprinkles while still warm.
If you’d like, you can melt some blue or red candy coating and do a light drizzle on each one. Melt them as you did the white candy above.
Let them sit at room temperature or in the fridge for at least 20 minutes until hardened before serving.
Serve as is or with a cute little American flag cupcake topper!
Enjoy!
Storage
- You can store the haystacks in a single layer in an airtight container in the fridge for up to 2 weeks.
- They also freeze really well too. Place them in a single layer in a freezer-safe container for up to 3 months and let them thaw at room temperature before serving.
Recipe Notes
- For traditional haystacks, which are a very popular Christmas candy in the South, you’ll need 1 cup of butterscotch chips or butterscotch morsels instead of white candy. But all the other directions are the same to make butterscotch haystacks candy. You can add sprinkles or leave them off. For extra peanut flavor, stir in 1/2 cup of creamy peanut butter too.
- Substitute the peanuts for your favorite chopped nuts, like slivered almonds, cashews, pecans, or walnuts.
- If there’s a peanut allergy, substitute them for mini marshmallows instead or candy-coated chocolate pieces like M&Ms.
- Instead of white candy/almond bark, use white chocolate chips or even milk chocolate chips or peanut butter chips if not sticking with the patriotic theme.
- Replace half of the chow mein noodles with a crunch cereal like Golden Grahams.
- Adapt this haystack candy recipe to suit any holiday. For example, use red and green sprinkles at Christmas or pastel sprinkles for Easter.
But wait! Here are more patriotic treats:
Red, White, and Blue Patriotic Dishes!
Fourth of July Chocolate Dipped Pretzel Rods
What You’re Cooking This 4th of July
Ingredients
- 1 1/2 cups chow mein noodles
- 1 cup cocktail peanuts optional; use an additional cup of chow mien noodles
- 1 12-ounce bag Wilton bright white candy melts or white almond bark
- patriotic sprinkles of your choice
- red and blue candy melts, optional
Instructions
- Line a large cookie sheet with wax or parchment paper. Set aside.
- Add the chow mein noodles and cocktail peanuts (if using) to a large bowl. Gently toss to mix and set aside.1 1/2 cups chow mein noodles, 1 cup cocktail peanuts
- Place candy melts in a large microwave-safe bowl. Heat at 45-second intervals, stirring after each, until smooth and creamy.1 12-ounce bag Wilton bright white candy melts or white almond bark
- Pour the melted white chocolate on top of the peanuts and chow mein noodles and stir until completely coated.
- Drop spoonfuls onto the waxed paper-lined baking sheet and immediately top with patriotic sprinkles. Chill for 20 minutes to allow the chocolate to harden.patriotic sprinkles of your choice, red and blue candy melts, optional
Notes
Nutrition
Christy, thank you so much for your heartfelt, honest posts, as well as your wonderful recipes! <3 I have a question about Wilton candy melts…we simply cannot make them work :/ What are we doing wrong? Thank you in advance!
Hmm, what is happening exactly? My first thought is that moisture in the candy melts causes them to clot and seize up. If you explain what is going on I can be of more help but if it is that, it may just be really humid in your area. Also, if you stir them with a spoon with even a drop of water or if there is a single drop of water in the bowl, that will cause serious issues.
Bummer! These look nice and patriotic, but I’d have to leave out the peanuts, as I can’t have them. My mother made these for decades, but with butterscotch chips instead of the white candy melts. They were great, but not patriotic for the 4th. I do occasionally make them without the peanuts, but they aren’t the same. 8(
Happy 4th to you and your family!
Use cheerios instead,