December 16, 1954 More Christmas Delights Part 4 Cream-Nut Carmels, Holiday Delight, Almond Butter Crunch

Cream-Nut Carmels

2 c. sugar
1.c light corn syrup
2 c. warm medium cream
1/3 c. butter
1/2 t. salt
1 t. vanilla
1/2 c. pecan or walnut pieces

Combine in a 4 quart saucepan sugar, corn syrup and 1 c. of the cream, cook for about 10 minutes, add remaining cream and cook for about 5 minutes. Have heat medium. Add butter a little at a time, cook to 242 degrees, stirring occasionally near the end of cooking time. Add salt and vanilla. Let stand 10 minutes, add nuts a few at a time. Pour into well buttered 8 inch square pan and let stand in a cool place until firm enough to cut. (If you place them in refrigerator be careful not to get caramel too cold, if this happens let stand at room temperature until you can cut the candy.) Wrap individually to prevent spreading. Makes about 2 pounds caramel.

Holiday Delight

2 c. sugar
1.c white corn syrup
1 1/2 c. coffee cream
1/2 pound brazil nuts, cut into pieces
1/2 pound whole pecans
1/2 pound walnuts, broken
1/2 pound cherries, candied cut into two
1/2 pound candied pineapple cut into chunks
1 1/2 t. vanilla

 Cook sugar, corn syrup and coffee cream together to soft ball stage (234 degrees). Remove from heat, do not wait for it to cool but begin beating at once. You will notice it begins to thicken and change color. Add 1 1/2 t. vanilla and beat in. Have ready nuts and fruits, add slowly to cooked mixture. Mixture will be thick and sticky. Pack into well buttered paper lined pan. A jelly roll pan is just about right (16 x 11 x 1 inch). Place in refrigerator to chill. After a few hours you will notice the sticky syrup has become firm and is almost white in color. Slice after 24 hours. Will keep for months.

Almond Butter Crunch

1/2 c. blanched almonds
3/4 c. butter
1 c. sugar
1/4 c. water
1 T. corn syrup

Arrange almonds on baking sheet and bake in slow oven 325 degrees until lightly browned, about 10 minutes. Chop and sprinkle half of in greased pan about 8 x 8. Reserve rest of nuts to sprinkle over top. Melt butter, add sugar, water and corn syrup. Cook to 290 degrees, stirring occasionally. Remove from heat, pour over nuts. Sprinkle rest of nuts over top. When cold cut or break into pieces.