"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."
Featured In: 22 Ways to Cook with Cinnamon
- 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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