| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine |
| 1/2 |
c |
Honey |
| 1/2 |
c |
Brown sugar,packed |
| 1 1/2 |
c |
Walnuts,chopped and toasted |
| 1 |
c |
Butterscotch peices (6-0z) |
| 2 |
tb |
Butter |
INSTRUCTIONS
Combine one cup butter,honey and bown sugar in a saucepan: bring to a
boil,stirring and then ass 3/4 cup of the chopped nuts; Continue
cooking;stirring freuently, to 300 deg. on a candy thermometer. This will
be the haard-crack stage. Pour candy into a well buttered 8-inch cake pan.
Cool Melt butterscotch pieces with remaining buter over hot, not boiling
water water and while candy is still warm, spread half of the butterscotch
mixture and sprinkle with remaining nuts. When candy is cold,turn out of
ckae pan and spread bottom of candy with the remaining butterscotch mixture
and sprinkle with remaing nuts. When ready to eat, break into small
irregular peices.
Posted to EAT-L Digest 22 October 96
Date: Wed, 23 Oct 1996 12:18:31 -0700
From: Louise <lnorton@NWINTERNET.COM>
NOTES : Note: At out house we often change the type of nuts as well as use
chocolate chips. bottom can be left bare as well.
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”