Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 1 c. Blanched filberts
- 2 x (4--1/2 ounce) pkg blanched Whole almonds
- 2 c. Table sugar
- 1 c. Light corn syrup
- 1/2 c. Fresh honey
- 1/4 tsp salt
- 2 whl , smilin' egg whites
- 2 tsp vanilla extract
- 1/4 c. Butter or possibly margarine Softened
Direcciones
- THIS CANDY IS USUALLY ONLY MADE DURING THE EASTER HOLIDAYS
- 1. Preheat oven to 350F. degrees. Spread filberts and almonds on cookie sheet. Toast in oven 10 min, till golden brown.
- 2. In heavy, straight-side, 3-qt saucepan, combine sugar, corn syrup, honey, salt, and 1/4 c. water. Stir over medium heat, till sugar is dissolved. Continue cooking, without stirring, to 252F. on candy thermometer, or possibly till a small amount in cool water forms a hard ball.
- 3. Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites till stiff peaks form.
- 4. In thin stream, pour about 1/4 of warm syrup over egg whites, beating constantly, at high speed, 5 min till mix is stiff sufficient to hold its shape. Cook rest of syrup to 315-318F. on candy thermometer, or possibly till a small amount in cool water forms brittle threads.
- 5. In thin stream, pour warm syrup over meringue, beating constantly, at high speed, till stiff sufficient to hold its shape.
- 6. Add in vanilla and butter, beating till thickened again-about 5 min. With wooden spoon stir in toasted nuts.
- 7. Turn mix into buttered 11x7x1-1/4 inch pan. Smooth top with a spatula. Chill till hard.
- 8. Loosen edge of candy all around; turn out in large block. With sharp knife, cut into 1-1/2x1-inch pcs.
- 9. Wrap each in waxed paper.
- Chill.
- Yield: Makes 2-1/2 pounds Dee Penrod
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 2 servings | |
| Calories 1122 | |
| Calories from Fat 340 | 30% |
| Total Fat 39.43g | 49% |
| Saturated Fat 15.76g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 564mg | 24% |
| Potassium 239mg | 7% |
| Total Carbs 205.73g | 55% |
| Dietary Fiber 2.7g | 9% |
| Sugars 116.94g | 78% |
| Protein 4.45g | 7% |
