Rating: 3.5 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
  • 12 Ratings

Make this toasted-nut candy recipe as a gift for coffee-loving friends.

Source: Better Homes and Gardens

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Recipe Summary

prep:
10 mins
bake:
10 mins
cook:
10 mins
cool:
10 mins
total:
40 mins
Servings:
36
Yield:
about 36 pieces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 9x5x3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

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  • Toast the chopped walnuts, spread nuts in a single layer in a shallow baking pan. Toast nuts in a 350 degree F oven about 10 minutes, stirring occasionally; keep nuts warm.

  • Butter the sides of a heavy 1-1/2-quart saucepan. In the saucepan combine brown sugar, sugar, cream, and coffee crystals. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

  • Cook over medium heat, stirring frequently, until thermometer registers 236 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 6 to 8 minutes.

  • Remove saucepan from heat; remove candy thermometer from saucepan. Add the vanilla. Beat gently with the wooden spoon for 2 minutes; stir in walnuts. Quickly turn the candy mixture into the prepared pan. Cool 10 minutes. Use foil to lift the candy out of the pan; cut the candy into about 1-1/2-inch strips. Cut each strip into about 1-1/2-inch triangles. Store tightly covered. Makes about 36 pieces.

Tips

Up to 1 week ahead, prepare nuts. Store in a cool dry place in a tightly covered container.

Nutrition Facts

71 calories; fat 4g; cholesterol 1mg; saturated fat 1g; carbohydrates 10g; protein 1g; sodium 4mg; calcium 10.1mg; iron 0.4mg.
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