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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 36 |
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A delicious candy from the Pennsylvania Dutch chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is estimated. Ingredients:
3 cups brown sugar |
1 cup cream or 1 cup evaporated milk |
1/2 teaspoon vanilla extract |
1 tablespoon real butter |
2 cups hickory nuts (shelled and picked over) |
Directions:
1. Stir sugar and cream together in a large saucepan until sugar dissolves.
2. Heat to 234F on a candy thermometer or until a drop of the mixture forms a soft ball when dropped into cold water.
3. Cool to lukewarm.
4. Add vanilla extract, butter and nuts; beat until creamy.
5. Drop from spoon onto waxed paper.
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