Stir together 1st 3 ingredients until sugar melts.
Cook to soft ball stage (236 degrees).
add 1 tsp of vanilla.
mix till mixture begins to thicken.
Add 3 1/2 C walnuts or pecans stir till coated.
turn out on greased platter or cookie sheet till cool.
When cool enough to touch break them in pieces.
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.
about 5 minutes.
Pour sugar in a small saucepan over
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.
Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
Preheat oven to 250 degrees F (120 degrees C).
Beat egg white and water together in a bowl using an electric mixer until frothy. Add walnuts to egg white mixture and stir until coated.
Mix sugar, cinnamon, and salt together in a bowl; add to walnuts and stir until coated. Spread coated walnuts onto a baking sheet.
Bake in the preheated oven, stirring every 15 minutes, until walnuts are fragrant and crisp, about 1 hour.
Beat egg white and water until foamy.
Add walnuts and mix until coated.
In a paper bag, put sugar, salt and cinnamon.
Shake to mix.
Add coated walnuts and shake until all walnuts are covered with sugar mixture.
Put on greased cookie sheet and bake for 1/2 hour at 250\u00b0.
Then reduce heat to 200\u00b0 and bake for 1/2 hour more. Stir walnuts after first 1/2 hour of baking.
Allow to cool and store in airtight container.
In a screw top jar, combine oil, honey, vinegar, wine and ginger.
Cover, shake and chill.
Combine and toss remaining ingredients.
Add walnuts and dressing.
Toss and serve immediately.
t room temperature.
COCOA COATED NUTS VARIATION:
2 ounces
Mix together brown sugar, margarine, white corn syrup, cream of tartar, and salt.
Bring to a boil for 3 minutes stirring often. Remove from heat.
Add baking soda and stir well until settles.
Pour over walnuts and stir until well coated.
Pour into a large pan. Bake at 200 degrees for 1 1/2 hours, stirring every 15 minutes.
In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.
In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.
In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.
ith nonstick spray.
Whisk sugar and next 4 ingredients in
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 sugared (coated and no syrup).
oat. Sprinkle with sugar and toss to coat walnuts.
Pour mixture
In 2-quart saucepan, mix first 4 ingredients.
Cook to soft ball stage, 238\u00b0.
Add walnuts and stir until creamy.
Quickly turn out on waxed paper and separate.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Place bananas, flour, 1/2 cup sugar, butter, walnuts, egg, baking soda, and salt in a bowl. Mix until well combined. Drop 3 tablespoonfuls of dough 2 to 3 inches apart onto baking sheet. Sprinkle 1 tablespoon sugar on top.
Bake in the preheated oven until golden brown and edges are set, 15 to 20 minutes.
Preheat oven to 325*.
Combine orange juice and peel; set aside.
Cream butter and sugar. Beat in water and vanilla. Combine flour and salt and gradually add to creamed mixture. Stir in chocolate chips and walnuts.
Roll into 1 inch balls and place 1 inch apart on ungreased baking sheets. Bake for 12 to 15 minutes or until lightly browned. Remove to wire racks to cool.
Strain reserved oranje juice/peel mixture. Drop cookies quickly in juice, then roll in additional sugar. Let dry.
Store in an air tight container.