Category: Desserts - Candies

  Date Posted: 10/3/2009

  Author: The Joy of Cooking

  Hits: 273

  Comments:

  Prep Time:

  Total Time:

  Serves: makes about 2 pounds

1 cup water
2 cups sugar
1 cup corn syrup
2 cups raw Spanish peanuts, pecans, Brazil nuts or some other nut combination.
1 tsp. salt
2 Tbsp. butter
1/4 tsp. baking soda

1. Bring water to a boil in a large, heavy pan.

2. Remove from heat and stir in sugar until dissolved.

3. Then add and stir in corn syrup, raw nuts, and salt. Stir occasionally to keep any exposed nuts submerged, so they cook thoroughly and candy does not burn.

4. Cook to 295 deg on a candy thermometer. Remove from heat.

5. Stir butter and baking soda in lightly.

6. Pour onto a well to buttered slab at once, scraping out the bottom of the pan. Spread the mixture rapidly with a spatula.

7. Let cool.

8. When cool, crack into eating to sized pieces and store in a tightly covered tin.

» Fudge - Grandma Dale
» Candy Popcorn - Grandpa Bennett
» Butter Creme Mints
» Peanut Butter Fudge
» Cinnamon Sugar Nuts
» Candy Apples
» Pull Taffy
» Rocky Road Candy
» Chef Bryan's Caramel Apple Recipe
» Divinity - Bennett Family
» Tootsie Rolls 2
» Almond Roca
» Cinnamon Fingers - Grandma Dale
» Peanut Butter Fudge
» Nut Brittle - Bennett Family