Can I use different nuts instead of peanuts?

Absolutely. Cashews, almonds, or even pecans work beautifully. Just be sure they’re roasted and unsalted—otherwise, you may need to adjust the sweetness or salt level.

Is a candy thermometer needed for the caramel?

No thermometer needed! You’re watching for visual cues: bubbles slow, and the caramel turns a pale golden color. Trust your eyes and nose—if it starts to brown quickly or smell burnt, remove from heat.

Can I make the crunch in advance?

Definitely. Make a big batch and store in an airtight jar; it will stay crisp for a couple of weeks—perfect for spontaneous sundae nights.

Can I skip the sprinkles?

Of course. The sprinkles add classic color and a touch of sweetness, but if you prefer a natural look or different flavor, feel free to omit or substitute (mini chocolate chips or more nuts are great alternatives).

Copycat Dairy Queen Crunch Cone Recipe

Description

Enjoy the nostalgic taste of Dairy Queen’s famous Crunch Cone with this easy copycat recipe. This homemade topping combines crunchy peanut brittle and colorful rainbow sprinkles for a sweet, delightful addition to vanilla ice cream in a cake cone. Perfect for summer treats or party desserts, this recipe creates a generous batch of flavorful crunch to enjoy at home.

Ingredients

Units Scale

For the Peanut Brittle Crunch

2 cups granulated sugar
1 cup water
2 cups unsalted roasted peanuts, crushed

For the Crunch Coating

1 1/4 cup Betty Crocker rainbow sprinkles

For Serving

Vanilla ice cream
Cake cones

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Instructions

Prepare the Sugar Syrup: In a sauté pan over medium heat, add the water and granulated sugar. Stir with a wooden spoon until the sugar is fully dissolved, ensuring a smooth mixture to avoid any graininess.
Caramelize the Sugar: Allow the sugar mixture to cook undisturbed until the sides begin to brown and the bubbles become slow. Gently swirl the pan (do not stir) until the syrup turns a light yellow color, indicating the start of caramelization.
Add Peanuts: Carefully add the crushed peanuts to the hot caramelized sugar. Gently stir the mixture, making sure all the peanuts are evenly coated in the caramel.
Cool the Mixture: Pour the peanut mixture onto a silpat-lined sheet tray and spread it out evenly. Allow it to cool completely until it hardens into brittle.
Crush the Brittle: Break the cooled peanut brittle into large pieces and place them in a Ziploc bag. Use a mallet to smash the brittle into finely sprinkle-sized pieces.
Add Sprinkles: Transfer the crushed brittle into a bowl and toss with the rainbow sprinkles until fully combined. Store the crunch coating in an airtight container until ready to use.
Serve: Scoop vanilla ice cream into cake cones, generously coat with the homemade crunch topping, and enjoy immediately for maximum crispness and flavor.

Notes

Be cautious when working with hot caramel as it can cause burns; handle with care.
Allow the peanut brittle to cool completely before smashing to achieve the perfect texture.
Store the finished crunch coating in an airtight container at room temperature to maintain freshness.
This recipe makes about 5 cups of crunch topping, great for parties or storing for later use.
Works well with other ice cream flavors or as a topping for yogurt and desserts.

Nutrition

Serving Size: 1/4 cup topping (approximate)
Calories: 190
Sugar: 19g
Sodium: 10mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg