about 5 minutes.
Pour sugar in a small saucepan over
Whisk egg whites with sugar and coat nuts with mixture.
Melt butter on cookie sheet.
Spread nuts on cookie sheet.
Bake at 350\u00b0 for 10 minutes.
Stir nuts and bake 10 minutes more.
Dissolve sugar in water over medium heat.
Add peanuts and cook on medium heat, stirring frequently.
Cook until peanuts are completely coated.
Pour and spread on ungreased cookie sheet. Cook for 30 minutes in 330\u00b0 oven.
Shake a few times while in oven.
Let cool and store in airtight container.
Combine all ingredients together in saucepan.
Cook over medium heat 10 to 15 minutes or until peanuts are coated with syrup.
Spread mixture on greased baking sheet.
Bake at 325\u00b0 for 10 to 15 minutes.
Remove from oven; stir well.
Return to oven; bake 15 minutes more.
Makes 3 cups.
Cook sugar, water and cinnamon until dissolved.
Add pecans. Layer, single layer best for baking.
Bake on cookie sheet. Lightly salt nuts and stir.
Bake 10 minutes.
Stir.
Bake 5 minutes more.
Mix sugar and water in an iron pan and cook until sugar melts. Add peanuts and continue cooking until sugar coats nuts.
Stir while cooking.
Put on cookie sheet and bake at 300\u00b0 for 30 minutes.
Stir often.
Put all ingredients together and cook until it turns to sugar (all liquid will cook out and form soft balls of sugar).
Pour onto buttered cookie sheet and bake at 300\u00b0 for 7 to 10 minutes.
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.
Whisk in all but the nuts until as well blended as
Beat egg whites until stiff.
Add sugar slowly, folding as for a meringue.
Add a pinch of salt.
Stir or fold in nuts (I use a mixture of pecans, walnuts and almonds) into meringue, being sure they are all well coated.
Melt oleo in large, shallow pan. (Sometimes I use the broiler pan.) Spread meringue coated nuts in melted oleo.
Place in a 325\u00b0 oven; allow nuts to cook slowly. Stir every 15 minutes; keep baking until nuts are brown and all oleo is absorbed.
Cool on waxed paper; store in airtight containers.
Preheat oven to 325\u00b0F.
Line a baking sheet with parchment paper.
Combine all ingredients in a medium-sized bowl, making sure the nuts are well-coated.
Spread nuts in a single layer onto baking sheet and drizzle any extra coating over the top.
Transfer to oven.
Bake for 5 minutes.
Stir every 5 minutes for a total of 20 to 25 minutes.
Remove from oven and cool completely.
Break up clumps before serving.
Can be stored in an airtight container for 2 to 3 weeks.
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
b>nuts at a time to syrup mixture.
Stir until well coated
In a heavy 2-quart saucepan, bring sugar, sour cream or yogurt and oleo to a boil.
Cook to a soft ball stage, stirring occasionally.
Remove from heat and add vanilla and cinnamon. Stir until mixture begins to thicken.
Add nuts and stir until well coated.
Turn out onto buttered cookie sheet.
Separate into clusters, individual nuts or small pieces.
Makes 1 1/2 pounds.
o 375\u00b0.
Place nuts on a cookie sheet in
Add pecans and stir until nuts are coated with egg white. Set