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Almonds add a nice nutty flavor to this tasty snack. It's perfect for potlucks and not too sweet. Served in a decorative dish, basket or tin, it has a golden holiday look. —:Karen Buchholz, Sitka, Alaska
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 296 calories, 16 g fat (4 g saturated fat), 12 mg cholesterol, 230 mg sodium, 38 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Nutty O's Snack in Taste of Home December/January 1994, p39
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Reviewed on Jun. 01, 2012 by ElveeKaye
I have used this recipe many, many times since I first copied it from the magazine in 1994, when my mother had a subscription to Taste of Home. It is always a big hit at every event, and many people ask for the recipe.I modify it in various ways depending on what ingredients I have. You can replace part, or all, of the dark corn syrup with honey, molasses, agave syrup, or maple syrup; use other nuts besides pecans and almonds (pecans are too expensive now); use Honey-Nut Cheerios instead of regular; add maple flavoring, cinnamon and/or nutmeg; add raisins or dried cranberries. Any way you make it, it is an awesome snack!I noticed that the recipe here fails to mention the baking temperature--in fact, it skips that entire step. I think it is 350*F--I lost my recipe and can't remember it!
I have used this recipe many, many times since I first copied it from the magazine in 1994, when my mother had a subscription to Taste of Home. It is always a big hit at every event, and many people ask for the recipe.
I modify it in various ways depending on what ingredients I have. You can replace part, or all, of the dark corn syrup with honey, molasses, agave syrup, or maple syrup; use other nuts besides pecans and almonds (pecans are too expensive now); use Honey-Nut Cheerios instead of regular; add maple flavoring, cinnamon and/or nutmeg; add raisins or dried cranberries. Any way you make it, it is an awesome snack!
I noticed that the recipe here fails to mention the baking temperature--in fact, it skips that entire step. I think it is 350*F--I lost my recipe and can't remember it!
Reviewed on Dec. 22, 2010 by popoloski
I make this yearly at the holidays, it's addictive!
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