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