Some easy Christmas candy recipes include peppermint brittle and peanut brittle. To make peppermint brittle, heat 2 pounds of white chocolate until it melts in a microwave set to medium, approximately five to six minutes. Pause the microwave periodically to stir the chocolate.
Seal 30 pounds of small peppermint candy canes in a plastic bag, and crush the candy with a kitchen mallet or rolling pin until they are in small chunks. Alternatively, place the candy between two sheets of wax paper to crush them. Transfer the peppermint pieces to the bowl of white chocolate, and stir to incorporate them.
Pour and spread the candy mixture into a large foil-lined jellyroll pan, and refrigerate it for one hour until the candy sets. Break the sheet of candy into large, roughly shaped pieces to serve.
To make peanut brittle, bring to a boil 3 cups of sugar, 1 cup of light corn syrup and 1/2 cup of water. Reduce the heat, and continue to cook and stir the ingredients until a candy thermometer reads 240 degrees Fahrenheit. Mix in 3 cups of shelled raw peanuts, and continue to stir the ingredients until the thermometer reads 300 degrees Fahrenheit.
Remove the brittle mixture from the heat, and add a stick of butter and 1 tablespoon of vanilla extract. Mix the ingredients until the butter melts, then transfer the mixture to a buttered jellyroll or baking pan. Allow the candy to cool and harden, and then break it into pieces to serve.