| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | c | Sugar |
| 1/2 | c | Water |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground allspice |
| 1 | c | Blanched almonds (5 oz.) |
| 1 | c | Unsalted roasted cashews |
| 1 1/2 | c | Pecans |
INSTRUCTIONS
Combine sugar, water, cinnamon and allspice in large, heavy bottomed saucepan. Bring to boiling; boil over medium heat until reduced to 1/3 cup. Add nuts all at once; stir quickly to coat all nuts. (You have to work fast.) Spread candy on baking sheet, breaking up large clumps of nuts with spoon. After candy cools, break apart into individual nuts. Store in airtight tin at room temperature. Posted to recipelu-digest Volume 01 Number 236 by "Diane Geary" <diane@keyway.net> on Nov 10, 1997
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