Ingredients
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1 1/2
-
1/2
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2
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1/2
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-
-
-
-
-
-
-
-
-
-
Directions
Candy Nuts, This stuff is addictive! I love making these nuts to have out for company but have to have someone hide them from me or I’ll eat them all before our guests arrive! Recipe from the Chicago Sun-Times, This recipe just didn’t work for me. used raw peanuts and they were still very raw-tasting after cooking. I think I might need to roast them first to get a better flavor. Also, there was some scorching on the nuts even before all the sugar had dissolved. I think I would make the syrup first next time and then add in the roasted nuts. I also used unsalted butter and think the addition of salt might be helpful to the flavor if not using margarine or salted butter., We burnt the first batch and paid closer attention to heat level and stirring instructions on the 2nd batch. Much, much better! This would make wonderful gifts in pretty little jars. Tonight we’ll be putting it on top of recipe #322938. Next time we want to try it using pecans and maple sugar.
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Steps
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1
Done
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Line a Baking Sheet With Foil; Butter the Foil and Set Aside. |
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2
Done
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in a 10-Inch, Heavy Skillet Combine Nuts, Sugar, Butter and Vanilla; Cook Over Medium-High Heat, Shaking Skillet Occasionally, Until Sugar Begins to Melt Do not Stir. |
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3
Done
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Reduce Heat to Low; Continue Cooking Until Sugar Is Golden Brown, Stirring Occasionally. |
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4
Done
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Remove Skillet from Heat; Pour Nut Mixture Onto the Prepared Baking Sheet; Cool Completely and Break Into Clusters. |
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5
Done
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Store Tightly Covered in the Fridg For Up to 3 Weeks. |
