Publisher Photo
Publisher Photo
"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."
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling

Ingredients

  • 1 tablespoon plus 1/4 cup butter, divided
  • 2 cups sugar
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 4 cups mixed nuts

Directions

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°rees; (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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Sugared Mixed Nuts in Country Woman May/June 2004, p41

Nutritional Facts

1/4 cup: 169 calories, 11g fat (2g saturated fat), 5mg cholesterol, 180mg sodium, 17g carbohydrate (13g sugars, 2g fiber), 3g protein.

  • 1 tablespoon plus 1/4 cup butter, divided
  • 2 cups sugar
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 4 cups mixed nuts
  1. 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.
  2. Cook over medium heat until a candy thermometer reads 236°rees; (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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Sugared Mixed Nuts in Country Woman May/June 2004, p41

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