"I have made many different kinds of candied nuts over the years, but we like these best," relates Betty Claycomb of Alverton, Pennsylvania. "The buttermilk prevents them from becoming too sweet."
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- 1 tablespoon plus 1/4 cup butter, divided
- 2 cups sugar
- 1 cup buttermilk
- 1 teaspoon baking soda
- 4 cups mixed nuts
- Line two 15-in. x 10-in. x 1-in. baking pans with foil; butter the foil with 1 tablespoon butter and set aside. In a large heavy saucepan, combine the sugar, buttermilk and baking soda. Cook over medium heat until a candy thermometer reads 236° (soft-ball stage), stirring constantly. Remove from the heat.
- Stir in nuts and remaining butter. Spread in a single layer in prepared pans. Cool; break apart. Yield: 8 cups.
Originally published as Sugared Mixed Nuts in Country Woman May/June 2004, p41
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