TRIPLE-NUT CANDY
I've been making homemade candy for years. Family and friends look forward to this caramel and nut sweet treat each Christmas.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 pounds.
Number Of Ingredients 7
Steps:
- Place the walnuts, pecans and Brazil nuts in a single layer on a baking sheet. Bake at 350° for 4-8 minutes or until toasted and golden brown, stirring once. Cool on a wire rack. Line an 8-in. square pan with foil; grease the foil with butter and set aside. , In a large heavy saucepan, combine the sugar, cream and corn syrup. Bring to a boil over medium heat, stirring constantly. Stir in the toasted nuts. Cook, without stirring, until a candy thermometer reads 238° (soft-ball stage). , Remove from the heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan; cool. Cover and refrigerate for 8 hours or overnight. , Using foil, lift candy out of pan; discard foil. Cut candy into squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 5mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
SWEET, SPICY AND SALTY CANDIED NUT MIX
Provided by Jeff Mauro, host of Sandwich King
Time 25m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.
NOENT (ASHKENAZIC NUT CANDY)
This is posted per a request. The recipe is from The World Of Jewish Desserts cookbook. This is a traditional Passover and Purim candy. The candy should be chewy since it is cooked to less than 300F, the temperature at which syrup becomes brittle. Also, the candy is sticky since honey absorbs moisture from the air. Therefore, do not make this on a very humid day (unless you have on the air conditioner). The base recipe indicates to cook until soft-crack stage (280F). Cook times do not include cool times.
Provided by Ducky
Categories Candy
Time 50m
Yield 45 pieces
Number Of Ingredients 4
Steps:
- In medium-sized heavy-bottomed saucepan, stir honey, sugar and lemon juice over low heat until sugar dissolves, approximately 5 minutes.
- Stop stirring, increase heat to medium and bring to gentle boil, approximately 5 minutes.
- Add nuts and reduce heat to low, stirring frequently until thickened and golden-colored, approximately 30 minutes.
- Pour onto greased marble slab or baking sheet.
- Spread to 1/2-inch thickness.
- Let cool until firm but not hard, approximately 10 minutes.
- Dip sharp knife into hot water and cut into 1-inch pieces (squares or diamonds).
- Cool completely.
Nutrition Facts : Calories 108.2, Fat 5.3, SaturatedFat 0.4, Sodium 34.7, Carbohydrate 14.7, Fiber 1.2, Sugar 13.2, Protein 2.3
DATE NUT CANDY
Even though my two grown sons aren't big "sweets eaters", they think these candies are exceptional. The big peanut butter flavor is a hit combined with holiday staples like walnuts and dates.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine the first six ingredients. Shape into 3/4-in. balls; place on a waxed paper-lined baking sheet. Refrigerate for 1-2 hours or until firm. , In a microwave, melt candy coating; stir until smooth. Dip balls in coating and place on waxed paper to harden.
Nutrition Facts :
NUT GOODIE CANDY BARS
Id figure the calories in a batch of these,but I can't count that high--and I really don't want to know.
Provided by Potluck
Categories Candy
Time 30m
Yield 120 pieces
Number Of Ingredients 9
Steps:
- Melt together chocolate and butterscotch chips with peanut butter.
- Spread half mixture in jellyroll pan.
- Refrigerate.
- To other half, add peanuts; set aside.
- In saucepan combine, butter, pudding and milk. Boil 1 minute.
- Remove from heat. Add powder sugar and flavoring. Beat and then spread over first layer.
- Cool in refrigerator. Spread remainder of chocolate-peanut butter mixture on top. Keep refrigerated. Can be frozen.
Nutrition Facts : Calories 99, Fat 5.5, SaturatedFat 2.6, Cholesterol 4.2, Sodium 35.8, Carbohydrate 12.2, Fiber 0.4, Sugar 11.2, Protein 1.4
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