| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Candies |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Margarine |
| 1/2 |
c |
Butter |
| 1 1/2 |
c |
Granulated sugar |
| 1 |
c |
Water |
| 1 1/2 |
ts |
Salt |
| 1 |
c |
Eng walnuts;or almonds/chopd |
| 1 |
ts |
Soda |
| 1/2 |
lb |
Dipping chocolate |
| 3/4 |
c |
Pecans (for top) |
INSTRUCTIONS
HAVE READY
ADD AFTER FINISHED
*Have soda ready at the stove to add at once. **Stirring constantly between
236 d. & 290 d. prevents butter from separating. No good if this happens.
Melt butters slowly; add sugar, water and salt. Cook at low heat, stirring
constantly until it reaches 212 degrees. STOP STIRRING until candy reaches
236 degrees. Add the walnuts and stir constantly until candy reaches 290
degrees. Remove from heat and add soda, stirring well. Pour onto buttered
cookie sheet.
Immediately cut into squares. Will run back together, but can be cracked
where cut. Add dipping chocolate wafers on top. They will melt & you can
spread them out. Sprinkle nuts on top (opt.) Dolores McCann, OH
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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