Only seven more days to go until St. Patrick’s Day! Phew….I can’t believe I’ve made it this far with the daily blogs. Hope folks have been enjoying it. I’ve got a fun, sort of silly recipe for you today. Baileys Irish Potato Candy! Truth be told, no potatoes are actually involved in making these delicious little devils, but they’ve got the look of tiny spuds down huh? What they actually are is a candy made of confectioners sugar, butter, pecans and cream cheese. They get their color from a dusting of cinnamon and cocoa powder and their eyes from slivered almonds.
Irish Potato Candy originated in Philadelphia and has been a tradition there for over 100 years. The version you will find there in the “City of Brotherly Love” includes coconut flakes and forgoes the cocoa powder coating, using only cinnamon. I couldn’t resist throwing a bit of chocolate into the mix and while I was at it, I decided a bit of Baileys would go a long way here as well. This sweet and creamy candy is very easy to make, no baking involved, just a bit of chill time. I don’t know about you, but believe me, a bit of chill time sounds great right about now! Adorable, tasty spuds… who could ask for more? Whip up a sack of these potatoes for your St. Patrick’s Day celebrations today.
Baileys Irish Potato Candy
recipe slightly adapted from: Bake at 350
- 2 cups pecans (or you could substitute in your favourite nut)
- 4 Tablespoons salted butter, room temperature
- 1/4 cup cream cheese, room temperature
- 1 teaspoon vanilla
- 4 teaspoons Baileys Irish Cream
- 1/4 teaspoon kosher salt
- 1 lb. powdered (confectioners) sugar
- 1 tablespoon cinnamon
- 1 tablespoon sweetened cocoa
- slivered almonds
Heat oven to 350° F. Spread the pecans on a baking sheet and bake for 4-6 minutes, until fragrant and toasted. Remove from the baking sheet and let cool. Once cool, finely chop
Beat the butter, cream cheese, vanilla, Baileys and salt until light and fluffy.
Mix in the sugar and pecans until combined and a dough forms.
Place in the refrigerator for about 1 hour.
Place the cinnamon and cocoa in a shallow bowl. Use a 2 tablespoon scoop, and form the dough into small potato shapes. Roll in the cinnamon/cocoa mixture, using a pastry brush to brush off the excess.
Break the slivered almonds into small pieces, and press into the cookies to make the eyes. Refrigerate for 30 minutes.