| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Candies | 1 | Servings | |
INGREDIENTS
| 3 | c | Whole shelled nuts |
| (Blanched | ||
| Almonds, pecans, | ||
| Macadamias) | ||
| 3/4 | c | Granulated sugar |
| 1/2 | c | Kahlua |
| 1 | tb | Light corn syrup |
| 1 | tb | Butter |
INSTRUCTIONS
Place nuts in shallow pan and toast in 300 degrees F. oven for 20 minutes, stirring once. Turn into lightly buttered hot metal bowl or large saucepan. In 1 quart saucepan, combine remaining ingredients and bring to a boil, stirring until sugar disolves. Insert candy thermometer; bring to hard crack stage (300 degrees F.) Pour over toastednuts; stir with buttered metal spoon to coat evenly. Spread, in single layer, on buttered jelly roll pan. Cool; seperate in small chunkc. Store in air- tight container. Makes about 5 cups. *For macadamias, rub off excess salt. Toast 10 minutes only. Add nuts toward end of syrup cooking time. Heat but do not cook further. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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