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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I wanted to make candied nuts as gifts for my kids teachers last Christmas. All the recipes I ran into required candy thermometers and various stages of baseballs... all very scary for me a candy novice. Read more . Then I found this in my my moms old old old Better Homes and Gardens cookbook. It was easy! Kids could do it! and they taste great! I've modified it somewhat. Ingredients:
1/2 pound (1 1/2 cups) almonds, blanched |
1/2 pound (2 cups) pecan halves (original had walnuts) |
1 cup sugar |
1 tsp cinnamon (not in original) |
1//2 tsp vanilla extract (not in original) |
dash salt |
2 stiff-beaten egg whites |
1/2 cup butter |
Directions:
1. Preheat oven to 325 F.
2. Toast nuts in oven till light brown. Stir a few times. Takes about 10 minutes. Let cool while preparing the rest.
3. Fold sugar, cinnamon, vanilla, and salt into egg whites. Beat till stiff peaks form. Fold nuts into meringue.
4. Melt butter in a jelly roll pan (15.5x10.5x1 ). Spread nut mixture over butter.
5. Bake in 325 F oven for about 30 minutes. Stir every 10 minutes, or till nuts are coated with a brown covering and no butter remains in bottom of pan.
6. Tip onto foil. Cool. Break aprart chunks. Store in jar or tin.
7. Makes about 4 cups
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