Put all ingredients in a large kettle, except the walnut meats.
Cook until soft candy, stirring quite frequently.
Beat until creamy, then add walnuts.
Pour into a buttered pan.
Cool; cut into squares.
Yum!
ook, without stirring, until a candy thermometer reads 238 degrees (soft
nickers and Skor/Heath bar candy bars among the apples, about
Preheat oven to 350 degrees.
Line cookie sheets with parchment or use silpats, as the melted candy is very sticky.
Cream butter and sugars together.
Beat in eggs one at a time until smooth.
Add vanilla.
Mix in baking soda and flour.
Stir in remaining ingredients with a spoon.
Roll dough into walnut sized balls, flatten slightly and place 2 inches apart on lined cookie sheets.
Bake 8 to 10 minutes.
Watch carefully as melted candy may burn.
Cool 5 minutes on cookie sheets before removing to wire rack.
lender until creamy 1 cup walnut pieces(or pecan meal) and
Mix butter, Eagle Brand, salt, confectioners sugar and pecans. Roll into small balls and let dry.
After candy balls have dried, place chocolate, paraffin wax, vanilla and black walnut flavoring in top of a double boiler.
Melt.
Dip candy balls into hot chocolate mix with a toothpick.
Place on waxed paper.
Allow to dry.
oil. Stop stirring and place candy thermometer along pots edge and
In a mixing bowl, coat the bowl with butter, then leave the remaining butter in the bowl.
Add corn syrup, vanilla and salt to the bowl.
Stir and mix well.
Add powdered sugar.
Stir and mix well.
Remove mixture from mixing bowl and place on a clean counter top or cutting board.
Pound, squeeze and roll candy until it feels smooth.
Roll candy into small balls, about the size of a walnut.
Roll the balls in a bowl of sprinkles.
Place on a plate, cover with plastic wrap and refrigerate.
The candy tastes best when cold!
orn syrup.
Fit a candy thermometer to the side of
in case some of the candy corn melt onto the trays
Do not stir. Clip a candy thermometer to the side of
ndentation in center. Place a walnut piece in cavity. Chill 30
Take green food coloring and almond slices in a small plastic bag and shake until green.
Put aside.
Mix walnut, coconut, Jell-O and milk together and put in freezer for 1 hour.
Take mixture out of freezer and take about 1 teaspoon and roll into balls.
Then roll balls into crystal candy.
Then shape into strawberries.
Then stick a colored almond slice for the stem of the strawberry.
Makes about 36 to 40 strawberries.
Keep refrigerated.
ntil smooth.
Stir in walnut pieces until blended.
Pour
Put mashed potatoes in medium to large size mixing bowl (one small to medium potato).
At this point, you would add the walnut or vanilla extract.
Add powdered sugar, a little at a time, and mix well after each addition.
Mixture will at first, start getting runnier.
After several additions of powdered sugar until mixture is about the consistency of bread or biscuit dough, approximately a 2 pound bag or box, or just under.
mooth.
Stir in Planters walnut pieces until well blended.
oil.
Attach clip on candy thermometer to side of pan
smooth layer. Refrigerate the candy to set the chocolate and
eanwhile, make the walnut caramel: Separate 16 walnut halves and set aside
Mix all ingredients and let set in refrigerator overnight. Roll into balls about the size of a small walnut.
Melt chocolate chips and parawax/paraffin.
Place wax paper on a rack.
Dip in chocolate and place on paper (I take a toothpick and put in ball and dip).