For the fondant:
Put the sugar and water into a
For the caramel almonds: In a nonstick saucepan heat the ingredients for the caramel
Preheat oven to 300 degrees.
Line a baking sheet with foil and lightly spray with vegetable oil.
In a large bowl combine sugar and cinnamon.
In another large bowl beat egg white until slightly frothy. Stir in vanilla and salt.
Add almonds to egg mixture and toss to coat.
Then pour almonds into cinnamon sugar mixture and toss to coat.
Spread sugar coated almonds on lined baking sheet.
Bake 25 minutes; stir after 10 minutes.
Let cool and remove from pan with slotted spoon.
For sugar cookies:.
Preheat the oven
Dissolve sugar and water in saucepan over medium heat.
Add peanuts.
Cook over medium heat, stirring constantly.
Cook until peanuts are completely sugar coated and no syrup remains.
Pour into ungreased cooking sheet, scattering peanuts out with a fork. Put in oven at 350\u00b0 for about 30 minutes.
Stir after ten minutes, then return to oven.
Makes about 1 pound of candy.
Dissolve sugar in water over medium-high heat in deep saucepan (about 2 to 3 minutes).
Pour in peanuts; stir constantly, until liquid dissolves.
The peanuts will be sugar-coated now.
Pour onto cookie sheet.
Bake for 30 minutes at 300\u00b0, stirring every 5 minutes.
Dissolve sugar in water in saucepan over medium heat; add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugar coated and no syrup remains (about 30 minutes).
Pour out onto ungreased cookie sheet; separate peanuts with fork.
Bake at 300\u00b0 for 30 minutes. Stir at 10 minute intervals.
Makes 1 pound.
Dissolve sugar in water in saucepan over medium heat.
Add peanuts and continue to cook, stirring frequently.
Cook until peanuts are completely sugar coated and no syrup.
Pour on ungreased cookie sheet.
Separate peanuts with fork.
Bake at 300\u00b0 for approximately 30 minutes, stirring at 10 minute intervals.
Dissolve sugar in water in saucepan over medium heat.
Add peanuts and continue to cook over medium heat, stirring frequently.
Cook until peanuts are completely sugar coated and no wet syrup.
Pour and spread over ungreased cookie sheet. Bake at 350\u00b0 for 30 minutes, stirring at 5 minute intervals.
Then bake 2 hours at 200\u00b0, stirring, or until done.
about 5 minutes.
Pour sugar in a small saucepan over
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
mall dish, mix together the sugar, cinnamon, and nutmeg, set aside
Heat oven to 250\u00b0.
Put butter in a large, shallow roasting pan and place in oven until melted.
Remove from oven and stir in sugar, vanilla and cinnamon.
Add popcorn and noodles and stir until coated.
Bake 1 hour, stirring every 20 minutes.
Remove from oven and stir in almonds and raisins.
When cool, store in airtight container.
Yields 11 cups.
Mix the vegetable oil, vinegar, Tabasco sauce, parsley, sugar, salt & pepper in a bowl.
For the Salad: Combine the leaf lettuce, romaine lettuce, scallions, celery, cranberries and oranges in a salad bowl and mix gently. Add the Red Wine Vinaigrette and toss to coat well.
For the Candied Almonds: Combine the sugar and almonds in a skillet over medium-low heat and cook until the sugar melts, stirring occasionally. Cook until the almonds are evenly coated, stirring constantly. Spread on waxed paper and separate with forks to cool.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
Melt butter over medium-high heat.
Add sugar and almonds and cinnamon if using.
Stir constantly for around 10 minutes or till the sugar turns golden brown.
(I kept stirring till the nuts were coated and the sugar was almost all dissolved: about 15 mins but I used the smallest gas burner) Remove from heat.
Add extract.
Immediately drop in clusters or separately nuts on greased baking pan.
Cool.
Enjoy.
n molasses and egg (beat for 2 minutes or until well
Spread almonds in a single layer on
nd sugar until smooth (mixer not required) stir in crushed almonds.
Preheat the oven to 250 degrees.
Line a baking sheet with parchment paper.
Combine all of the ingredients, except for the almonds, in a bowl and mix to combine.
Add in the almonds and toss until well coated.
Transfer the coated almonds to the prepared baking sheet in a single layer. Place in the oven and bake, stirring frequently, until lightly browned, about 30 minutes.
Remove from the oven and drain the nuts on paper towels.
Store in an airtight container.