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Soviet batonchiki had a special taste and consistency. They were practically addictive when snacked on. I’ll show you how to make the famous peanut candy at home. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
What are batonchiki?
Batonchik (plural batonchiki) is a peanut candy invented by the confectionery manufacturer RotFront. It has the shape of a small thin roll. Batonchik was one of the most popular sweets in the Soviet era, alongside the zefir, the apple pastila, the halva, and the gozinaki, and still is in Russia today.
Homemade peanut candy instead of store-bought
In order to make the production of batonchiki cheaper, the classic recipe has now been changed. Hardly any natural ingredients are used anymore, just like for the Bird’s milk sweets or syrki. Various additives have been added to the peanut candy.
With my recipe, you can make it yourself at home. Similar to homemade Belyov pastila or chocolate truffles, you only need a few common ingredients for it.
How to make vegan batonchiki
You can also make your own vegan batonchiki. Simply replace the milk in my recipe with a plant-based milk alternative. For example, you can use cashew milk or almond milk.
Snack and give away
The taste of batonchiki is unique and unforgettable. Once you’ve tried one, it’s hard to stop snacking. It’s similar with the walnut rugelach and the goose feet cookies.
Along with the kozuli and the Dominosteine, homemade batonchiki also make a special gift from the kitchen for anyone with a sweet tooth. Wrap them up nicely, for example in an engraved glass jar, and surprise your loved ones with them at Christmas or Easter.
These batonchiki are
- nutty,
- slightly chocolatey,
- moderately sweet,
- unique in taste,
- heavenly delicious,
- with peanuts,
- aromatic,
- vegan possible,
- easy and quick to make,
- without unwanted additives,
- ideal for snacking and gifting,
- popular homemade peanut candy from the Soviet era.
How to make batonchiki: tips and tricks
- Since the flour is eaten raw here, I heated it briefly in the oven, just like for the edible cookie dough, to kill any bacteria.
- For vegan batonchiki, use a plant-based milk alternative.
- Store the peanut candy in the refrigerator. It will keep for about 1 week.
Did you make batonchiki yourself using this recipe? I look forward to seeing your results, your star rating, and your comments below on how they turned out and how they tasted.
Try these other candy recipes:
- Best chocolate covered almonds recipe
- How to make marzipan potatoes – recipe for the German Christmas classic
- Chocolate peanut clusters recipe – how to make with 2 ingredients
Batonchiki
Ingredients
- 250 g heat-treated flour (approx. 300 g for heating)
- 150 ml milk
- 150 g sugar
- 200 g peanuts roasted, unsalted
- 20 g baking cocoa
- some heat-treated flour for the work surface
Instructions
- Spread approx. 300 g - 350 g of flour evenly on a baking tray lined with baking paper, heat in the oven at 248 °F (120 °C) for approx. 20 minutes and leave to cool.
- Bring milk to the boil briefly, dissolve sugar in it and leave to cool to warm.
- Put peanuts in a blender and grind them finely.
- Pour the sugar milk into the peanuts and mix again to form a homogeneous, creamy, thick mixture.
- Sieve the heat-treated flour, weigh out 250 g of it and mix it with baking cocoa.
- Add the peanut mixture to the flour mixture and knead into a firm dough.
- Roll the dough into several thin "sausages" (approx. 1.5 - 2 cm in diameter) on a work surface lightly sprinkled with the heat-treated flour and cut them into pieces approx. 5 cm long.
- Remove any excess flour from each batonchik with a kitchen brush.
- Spread the batonchiki on a cutting board or a flat plate and chill for approx. 24 hours.
Notes
- Since the flour is eaten raw here, I heated it briefly in the oven, just like for the edible cookie dough, to kill any bacteria.
- For vegan batonchiki, use a plant-based milk alternative.
- Store the peanut candy in the refrigerator. It will keep for about 1 week.
- See the detailed tips and tricks for making the batonchiki at the top of the article.
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