Spiced Candied Nuts

Ingredients

• 1 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 cup of Pet Milk
• 2 teaspoons water
• 1 1/2 cups of nuts
• 1/2 teaspoon vanilla

Method

1. 1

   Mix together in saucepan sugar, cinnamon, Pet Milk diluted with water.

2. 2

   Boil to 236 degrees F, stirring constantly, or until it forms a soft ball in cold water.

3. 3

   Remove from heat and add nuts and vanilla.

4. 4

   Stir until mixture can no longer be stirred.

5. 5

   Turn on waxed paper and separate nuts in small pieces quickly.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 16. The excerpt below is the record exactly as published.

SPICED CANDIED NUTS Mix together in saucepan 1 cup sugar, % teaspoon cinnamon, 4 cup of Pet Milk, diluted with 2 teaspoons water to 4% cup. Boil to 236 degrees ¥, stirring constantly, or until it forms a soft ball in cold water. Remove from heat and add 1% cups of nuts and % teaspoon vanilla. Stir until mixture can no longer be stirred. Turn on waxed paper and separate nuts in small pieces. This must be done quickly. Mrs, A. R. Dunning, THE WILLIAMSTON COOK BOOK 43 - CANDY .. . WHITE TAFFY 1 cup sugar 1 tbsp. vinegar 1/3 cup water 1% tsp. soda 4 tbsp. light corn syrup Combine sugar, water, and corn syrup; stir over low heat until sugar dissolves. Cook without stirring to light crack stage (270). Remove from heat; add vinegar and soda and mix thoroughly. Pour in greased plat- ter to cool. Pull until taffy is snow white and porous. If necessary, fat may be used on hands to prevent sticking. When candy is too hard to pull, twist in rope of desired thickness. Cool and break in pieces about 1% inches long. Makes 2 dozen pieces. | Selected. Compliments of NORTH STATE PROVISION CO. Experience, Promptness, Reliability Quality and Satisfaction Belk-Tyler’s The Home of Compliments of Greater Values Williamston’s Shopping WOOLARD Center HARDWARE Mae COMPANY Belk-Tyler’s Your Headquarters While in Williamston SUNNY SIDE MARKET AND OYSTER BAR Steamed Oysters in Season Meats and Groceries Dial 9886 Williamston, N. C. THE WILLIAMSTON COOK BOOK 45, COOKIES WITH WEIGHTS AND MEASURES JUST AND TRUE OVENS OF EVEN HEAT; WELL BUTTERED TINS AND QUIET NERVES, SUCCESS WILL BE COMPLETE. COOKIES (Yearly) 1 cup butter 1 tsp. soda dissolved in % _ 2 cups sugar cup milk ; 3 eggs . 1 pinch salt | Vanilla as desired Use flour to mix. Roll very thin ... batter should be very soft. (Tested) Eva Irene Peel. Recipe from Mrs. J. J. Stroud, Southern Pines, N. C. ICEBOX COOKIES 1 cup shortening 4 cups flour 1 cup white sugar 1 tablespoon cinnamon 1 cup brown sugar | 1 teaspoon soda 3 eggs 1 cup nut meats z 4 teaspoon salt 2 tsp. baking powder Cream shortening and sugar. Add eggs which have been beaten until light. Sift dry ingredients and add broken nut meats. Add dry mixture and mix well. Form into rolls and place in icebox for several hours. When hard, slice and bake at 400 degrees for 10 to 15 minutes, or until golden brown. Mrs. Ralph Parker. ICE BOX BUTTER COOKIES 1 cup butter or margarine 1 teaspoon soda 2 cups brown sugar 1 teaspoon cream of tartar 2 eggs 1 cup nuts 3 cups cake flour Cinnamon Cream butter and add sugar gradually; add the eggs, beating until smooth. Mix soda and cream of tartar with the sifted flour and add grad- ually to the mixture. Leave in bowl and place in refrigerator until hard. Remove and mold into rolls about an inch or so thick and place in wax paper. Keep in refrigerator and cut off in thin slices and cook on cookie sheet as desired. Cook in moderate oven. Mrs. N. C. Green. NO. 1 OATMEAL COOKIES 2 cups flour 2/3 cup shortening 2 cups oatmeal 4 tablespoons milk 1 cup sugar 1 teaspoon soda 1 cup raisins 4 teaspoon salt 1 cup nuts 1 teaspoon cinnamon 2 eggs 1 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.