Ingredients Jump to Instructions ↓

  1. 1/2 cup finely chopped nuts

  2. 2 cups sugar

  3. 1/2 cup butter or margarine

  4. 2 cups whipping (heavy) cream

  5. 3/4 cup light corn syrup

  6. 2 ounces unsweetened baking chocolate

Instructions Jump to Ingredients ↑

  1. Grease bottom and sides of 8- or 9-inch square glass baking dish with butter. Spread nuts in pan. Heat remaining ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly.

  2. Cook over medium heat about 35 minutes, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread over nuts in pan. Cool completely, about 2 hours.

  3. Cut candy into 1-inch squares. Wrap individually in waxed paper or plastic wrap. (Use metallic plastic wrap for a candy shop finish.) Store wrapped candies in airtight container.


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