Bama-Rick
Senior Cook
Pralines, Peanut Brittle, Fudge, Buckeyes, and English Toffee
What candies are you making for the holidays?
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Aunt Bea
Master Chef
I’ll melt some dark chocolate, add some nuts, and make a few nut clusters.
It’s not Christmas without an old tin lined with waxed paper and filled with a few little treats.
These simple Sugar and Spice Pecans always go quickly.
1 lb. Pecan halves
1 egg white
1 cup granulated sugar
1 t cinnamon
1 t salt
Preheat oven to 300f, spray cookie sheet with nonstick cooking spray. Beat egg white with a fork until frothy. Combine sugar salt and cinnamon. Coat pecans with egg white, drain and mix wet pecans with sugar coating. Spread nuts on baking sheet and bake for 30 minutes, stir every 10 minutes. Cool on waxed paper and store in an airtight container or ziplock bag.
I increase the cinnamon and add a big pinch of cayenne pepper.
It’s not Christmas without an old tin lined with waxed paper and filled with a few little treats.
These simple Sugar and Spice Pecans always go quickly.
1 lb. Pecan halves
1 egg white
1 cup granulated sugar
1 t cinnamon
1 t salt
Preheat oven to 300f, spray cookie sheet with nonstick cooking spray. Beat egg white with a fork until frothy. Combine sugar salt and cinnamon. Coat pecans with egg white, drain and mix wet pecans with sugar coating. Spread nuts on baking sheet and bake for 30 minutes, stir every 10 minutes. Cool on waxed paper and store in an airtight container or ziplock bag.
I increase the cinnamon and add a big pinch of cayenne pepper.
Last edited:
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,963
Nougat with jelly candy and chocolate cracker toffee 'crack'.
OP
OP
Bama-Rick
Senior Cook
How do you make it? That's a new one to me.
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,963
Nougat is just a sugar syrup brought up to 262 deg F streamed into egg whites, beaten, then add chopped jelly (jujubees type) candy, put in a pan, let cool, then cut. Pictured above.
Chocolate cracker toffee, is to line a half sheet pan of greased foil with saltines, pour toffee over it, bake it 5 minutes, then top with chocolate chips, spread and cool, break up. There are dozens of recipe on the internet for it, often called 'crack'.
Last edited:
OP
OP
Bama-Rick
Senior Cook
I make something similar:
In a pot combine 1 TBS butter, 1 TBS honey, 1 TBS water, heat to melt and add 1 C pecans, turn the heat up just a bit till the mixture bubbles and stir the mix till all the liquid is absorbed.
Stir together 1/2 tsp salt and 1/2 C sugar, pour onto a dinner plate and roll the toasted pecans in the sugar mix. Till well coated. Store in an airtight container, a ziplock bag or tin.
In a pot combine 1 TBS butter, 1 TBS honey, 1 TBS water, heat to melt and add 1 C pecans, turn the heat up just a bit till the mixture bubbles and stir the mix till all the liquid is absorbed.
Stir together 1/2 tsp salt and 1/2 C sugar, pour onto a dinner plate and roll the toasted pecans in the sugar mix. Till well coated. Store in an airtight container, a ziplock bag or tin.
Gonna start with something called Two-Tone Truffles, which is a recipe given to me by my nextdoor neighbor in 1969. She was an awesome cook and I never questioned any recipe she gave me. Been making them ever since. Delish!! Here is the recipe:
1½ cups sifted powdered sugar
1 egg white
2 Tbsp. rum
1½ cups semi-sweet chocolate
chips
¾ cup sweetened condensed milk
1 Tbsp. butter
Combine filberts, sugar, egg white, and rum. Mix well and spread in buttered, wax paper-lined 8- x 8- x 2-inch pan.
Melt chocolate in top of double boiler over boiling water. Stir in milk and butter; cook until thickened, about 5 minutes. Pour in pan over nut mixture.
Refrigerate until firm and cut into small squares. Store in refrigerator in air-tight container.
TWO-TONE TRUFFLES
(Makes about 2 pounds)
1½ cups finely chopped filberts(Makes about 2 pounds)
1½ cups sifted powdered sugar
1 egg white
2 Tbsp. rum
1½ cups semi-sweet chocolate
chips
¾ cup sweetened condensed milk
1 Tbsp. butter
Combine filberts, sugar, egg white, and rum. Mix well and spread in buttered, wax paper-lined 8- x 8- x 2-inch pan.
Melt chocolate in top of double boiler over boiling water. Stir in milk and butter; cook until thickened, about 5 minutes. Pour in pan over nut mixture.
Refrigerate until firm and cut into small squares. Store in refrigerator in air-tight container.
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