2 C.Slivered Almonds
1 C. Cashews
1 small box Golden Grahams
1 Large box Corn Chex
Toss in Large bowl. Then in large sauce pan bring to a boil:
1 1/2 C. Butter
2 C. White Corn Syrup
2 C. Sugar
Boil 2 min. Pour over cereal mixture and toss well. Pour onto wax paper to cool. Store in air tight container. I usually make half this recipe. It makes alot!
Submitted by: Corinne Taylor
4 C sugar
2 tsp. vanilla
1 C white corn syrup
1/2 C chopped nuts
1 C water
Food Color
Combine sugar, corn syrup & water in a heavy, deep saucepan over low heat. Stir until sugar is dissolved. Cook, uncovered, without stirring, on med. low heat to 252* or to a crackling hard ball stage. (Test by dropping a little into cold water) Beat the egg whites in the large bowl with your stand mixer, on high, until they form very stiff peaks. As soon as the syrup reaches the hard ball stage remove from heat & pour a fine stream into the egg whites with mixer on high. Continue mixing until mixture starts to lose its gloss. Test by dropping a little onto wax paper. If it is starting to hold its shape add vanilla, nuts & food coloring. (nuts & food coloring optional)
Spoon onto wax paper. If it isn't firm mix it longer. Hint: dip your finger in cool water so the candy won't stick to it as you get it out of the spoon.
Yield: 2 1/2 lbs.
Submitted by: Sherry Glover
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