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.
GENOESE NUT DIAMONDS
Baking these tender, slightly chewy treats twice, like biscotti, results in crisp, golden edges. We used Frangelico, a hazelnut liqueur, to flavor the cookies, but you could substitute other liqueurs, such as Nocello, Kahlua, or amaretto.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan and dust with flour, tapping out excess. In a food processor, pulse almonds, hazelnuts, 1/3 cup sugar, and the salt until nuts are finely ground.
- Beat butter and remaining 1/3 cup sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating until thoroughly combined. Reduce speed to low; beat in nut mixture, then Frangelico. Transfer batter to prepared pan.
- Bake, rotating pan halfway through, until top is golden and firm to the touch, and a wooden skewer inserted into center comes out clean, about 25 minutes. Let cool completely on a wire rack before removing cake from pan.
- Cut cake into 1-inch-wide rows; cut rows on a diagonal at 1 1/2-inch intervals to create 1 1/2-by-1-inch diamonds. Press an almond sliver into top of each diamond. (At this point, cookies can be refrigerated in an airtight container up to 1 week.)
- Remove diamonds from pan, and place on parchment-lined baking sheets, spacing 1 inch apart. Bake, rotating sheets halfway through, until edges are golden brown and crisp, about 20 minutes. Let cool completely on wire racks. Diamonds can be stored in an airtight container at room temperature up to 1 week.
TRIPLE NUT SNOWBALLS
This super-crunchy, not-too-sweet cookie is a fun update on the classic snowball. I used cashews, macadamia nuts and pecans, but you can mix and match other nuts to your liking. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, salt and cinnamon; gradually beat into creamed mixture. Pulse nuts in a food processor until finely ground. Mix nuts into dough., Shape into 1-in. balls. Place 1 in. apart on parchment-lined baking sheets. Bake until golden brown, 8-10 minutes. Cool on pans 10 minutes., Place remaining confectioners' sugar in a small bowl. Roll slightly cooled cookies in sugar; return cookies to wire racks to cool completely. Roll cookies in sugar again just before serving.
Nutrition Facts : Calories 88 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 40mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
TRIPLE-NUT TOFFEE
Perfect for a holiday gift, these chocolates go together fast, with melted chocolate blended with three kinds of nuts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spread nuts in pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Pour into small bowl; set aside. Set aside pan with foil to use in step 3.
- Meanwhile, in heavy 2-quart saucepan, cook sugars, butter and water over medium-high heat 4 to 6 minutes, stirring constantly with wooden spoon, until mixture comes to a full boil. Boil 20 to 25 minutes, stirring frequently, until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms a hard brittle strand.
- Stir in 1/2 cup of the nuts; immediately pour toffee into same foil-lined pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with remaining nuts.
- Refrigerate about 30 minutes or until chocolate is firm. Break into pieces. Store in tightly covered container.
Nutrition Facts : Calories 100, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Piece, Sodium 40 mg, Sugar 7 g, TransFat 0 g
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