Caramel nuts

4 cups

Ingredients

Quantity Ingredient
1 cup Brown sugar
½ cup Granulated sugar
½ cup Light cream
2 tablespoons Corn syrup
1 tablespoon Butter or margarine
1 tablespoon Vanilla
2 cups California walnut halves

Directions

Combine sugars, cream, and corn syrup; cook to soft-ball stage (236 F). Add butter and vanilla. Cool at room temperature, without stirring, till lukewarm (110 F). Beat just until mixture begins to lose gloss; add nuts and stir till well coated. Turn out on waxed paper; sperate nuts with two forks.

Origin: Mrs. Ted Saladin, Monrovia, California Source: Better Homes and Gardens, Dec'1955 From the collection of Karen Deck Submitted By KAREN DECK On 04-05-95

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