Return to Content

Candy-Coated Nutmeats

by

Yield: Makes approximately 1 pound.

The sour cream gives this recipe a tangy flavor that's not too sweet.

Ingredients:

  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 2-1/2 cups whole pecans, almonds, or walnuts

Instructions:

Grease a cookie sheet. Combine sugars and sour cream and cook to the soft ball stage (when a bit of syrup dropped into a cup of cold water forms a soft ball). Add vanilla and beat until mixture begins to thicken. Add nutmeats and stir until well covered. Turn out onto greased cookie sheet and separate into individual pieces. Allow to cool, and store in covered tin.
Updated Tuesday, October 2nd, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order