Pecans, Peanuts, Walnuts ect... candies for the holidays
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  1. #1
    Registered User Katybird's Avatar
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    Smile Pecans, Peanuts, Walnuts ect... candies for the holidays

    I love making nut based candies for holiday gift giving. I am fortunate in being able to pick up lots of free pecans in my area so it cuts the costs of making pecan candies and usually peanuts are pretty reasonable to these end up being a nice frugal gift for the holidays.

    PEANUT PATTIES
    3 1/2 c. granulated sugar
    2/3 c. white Karo syrup
    1 c. canned milk
    2 1/2 c. raw peanuts
    4 tbsp. margarine
    1 c. powdered sugar

    Mix in iron skillet, granulated sugar, Karo syrup, milk and peanuts. Cook slowly until soft ball forms in water, about 45 minutes. Add margarine and powdered sugar. Drop by tablespoon on waxed paper. You may use a few drops of red food coloring if desired.



    PEANUT PATTIES (MICROWAVE)

    2 c. sugar
    1/2 c. water
    Dash of salt
    1/2 c. light corn syrup
    1 1/2 c. raw peanuts
    2 tbsp. butter
    1 tsp. vanilla
    2-3 drops red food coloring
    Pecans are very good in this

    Combine sugar, water, salt and light corn syrup in a 2 quart glass measuring cup. Bring to a boil in the microwave (approximately 3 minutes); stir and add peanuts. Return to oven and cook 7-9 minutes or until a soft ball stage (234 degrees) is reached. Remove from oven, add butter, vanilla and red food coloring. Cool and beat until creamy. Drop by tablespoon onto greased cookie sheet or make into 2 large patties.



    PEANUT BRITTLE

    2 c. sugar
    2 tbsp. butter
    1 c. light corn syrup
    2 tsp. vanilla
    1/2 c. hot water
    2 tsp. baking soda
    1/2 tsp. salt
    2 c. raw Spanish peanuts

    Combine sugar, syrup, water in heavy pan. Boil to 230-240 degrees; add peanuts. Cook until amber colored and continue cooking slowly to 300 degrees, stirring occasionally. Remove from heat and add butter, salt, vanilla and baking soda, stirring well. Pour immediately onto buttered cookie sheet. Cool and pull out until very thin (if desired). Break into pieces.



    MICROWAVE PEANUT BRITTLE

    1 c. sugar
    1/2 c. light corn syrup
    1 c. raw peanuts
    1/8 tsp. salt
    1 tbsp. butter
    1 tsp. vanilla
    1 tsp. baking soda

    Combine first 4 ingredients in 2-quart microwave mixing bowl. Microwave on HIGH for 8 minutes, stirring after 4 minutes. Add butter. Microwave on HIGH 2 minutes. Brittle should not get too brown. Stir in vanilla and soda until light and foamy. Spread on buttered baking sheet as thinly as possible. Cool. Break into pieces. Soak mixing bowl in warm sudsy water immediately for easier clean-up.



    PECAN PRALINES

    1 c. buttermilk
    2 c. sugar
    1 tsp. baking soda
    2 c. pecan halves
    1 tsp. vanilla
    1 tbsp. butter

    Use large pot to prevent boil overs. Stir buttermilk, sugar, and baking soda together until the sugar is completely dissolved. Place pot on low to medium on stove and boil until mixture is in soft ball stage. Stir constantly. Mixture will turn light brownish. When soft ball stage is reached (it will form a soft ball when a half-teaspoon or so of the syrup is dropped into a cup of cold water), remove the pot from the heat. Add two cups of pecan halves, butter, and vanilla. Beat mixture briskly until it becomes glossy and starts to thicken. Quickly spoon it onto greased waxed paper making little patties. Let the candy cool completely before removing it from the paper.



    PECAN CLUSTERS

    5 c. sugar
    1 stick butter
    1 lg. can pet milk
    1/2 tsp. salt
    4 c. pecans
    1 1/2 lb. chocolate kisses
    1 (9 oz.) jar marshmallow cream

    Combine sugar, milk, butter and salt, boil 7 minutes. Stir constantly. Set off heat. Add nuts, kisses and marshmallow cream. Mix well and drop on wax paper. Makes about 6 pounds



    MICROWAVE PECAN BRITTLE

    1 c. sugar
    1 c. pecans
    1/2 c. white syrup
    1/4 tsp. salt
    1 tsp. butter
    1 tsp. vanilla

    Put ingredients in glass dish. Cook for 4 minutes, then stir it. Cook for another 3 minutes. Take out. Add 1 teaspoon butter, 1 teaspoon vanilla. Cook for 1 minute. Take out and add 1 teaspoon baking soda. Stir. Pour into buttered tin foil. Let set up, crack in pieces



    SPICY SUGARED WALNUTS

    1 c. sugar
    1 tsp. salt
    2 tsp. cinnamon
    1/2 tsp. nutmeg
    1/8 tsp. cream of tartar
    1/2 c. water
    2 c. walnut halves
    1/2 tsp. vanilla

    Combine sugar, salt, cinnamon, nutmeg, cream of tartar and water. Boil together, stirring often to soft ball stage. Remove from heat and add vanilla and walnuts. Stir until sugared. Turn out on waxed paper and separate walnuts.



    PECAN TURTLES

    1 c. pecan halves
    36 caramels
    2 (1 oz.) sq. semi-sweet chocolate

    Arrange clusters of pecans on cookie sheet. Put 1 caramel on each cluster. Place pan in oven at 350 degrees for 8 minutes or until the caramel starts to melt. Remove pan and flatten caramel and frost with melted chocolate.



    BUTTER PECAN CANDY

    Toast 2 cups pecans with 2 tablespoons butter in moderate oven for about 15 minutes. 8 oz. pkg. Philadelphia cream cheese

    1 box powdered sugar

    Add 1 teaspoon vanilla. Add pecans and pour in buttered pan. Chill.



    PECAN KISSES

    3 egg whites
    3/4 c. brown sugar
    2 c. pecans
    1/2 tsp. vanilla

    Beat egg whites until stands in soft peak. Gradually mix in brown sugar and vanilla. Fold in pecans, place pecan halves (well coated in egg and sugar mixture) on greased cookie sheet about 1 inch apart. Bake at 250 degrees for 30 minutes. Turn oven off and let set for 30 minutes store in airtight container. Freezes well.



    PECAN BRITTLE GRAHAMS

    Graham crackers
    2 c. chopped pecans
    1 stick margarine
    1 stick butter
    1/2 c. sugar

    Spread honey graham crackers (broken into 4 sections) over entire cookie sheet with sides. Put chopped pecans over crackers. Bring to a boil margarine, butter and sugar. Let boil 2 minutes stirring constantly. Pour over crackers. Cook 8-10 minutes at 350 degrees. Separate cookies on wax paper.



    TOFFEE

    1 c. chopped pecans, walnuts or almonds
    3/4 c. brown sugar
    1/2 c. butter or margarine
    1/2 pkg. (3 oz.) semi-sweet chocolate
    chips (butterscotch can be
    substituted)

    Butter 8 x 8 inch pan. Spread nuts in pan. Heat sugar and butter to boiling, stirring constantly. Over medium heat, stir constantly exactly 7 minutes (burns easily). Immediately spread mixture over nuts in pan. Sprinkle cocoa pieces over hot mixture. Place baking sheet over pan as a lid so heat from mixture will melt chips. Spread melted chips over candy while hot (optional additional nuts can be sprinkled over cocoa). Cut into 1 1/2 inch squares. Chill.

  2. #2
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    Great idea, you're smart to use something that costs you nothing!!!

  3. #3
    Registered User bevjean's Avatar
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    Yummy! Everyone is posting tons of yummy recipies today. Thanks

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  5. #4
    Registered User YankeeMom's Avatar
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    I won't be making ANYTHING with pecans this year. I just looked at the price at the commissary (which is WAY cheaper than the regular grocery store) and they were $7 for a tiny little bag of shelled pecans. Bummer

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