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“From Betty Crocker's Christmas Cookbook”
READY IN:
20mins
YIELD:
5 1/2 candies
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat the frosting dry frosting mix, corn syrup, vanilla, and boiling water in bowl on high speed until stiff peaks form, about 5 minutes. Then transfer to a larger bowl, and gradually beat in sugar on low speed. You may need to stir the last cup of sugar by hand. Stir in nuts. Drop by teaspoonfuls onto wax paper. When the outside of candy feels firm, turn over if necessary for the bottom to dry. Let dry at least 12 hours. Store in an airtight canister. You can also substitute 1 teaspoon almond extract for the vanilla and 1 cup chopped candied cherries for the nuts. Or try 1/2 teaspoons peppermint extract and 1 cup crushed peppermint candy. Tint with food coloring. Or substitute dark corn syrup for the light and salted spanish peanuts for the nuts.

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