“A delicious, sweet treat from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate.”
READY IN:
30mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil sugar and milk to 234°F on a candy thermometer or until a little forms a soft ball when dropped in cold water.
  2. Cool to lukewarm, add butter and beat until the candy begins to cream.
  3. Add nuts and pour into a buttered pan.
  4. When cool, cut into squares.

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