Total Time
30mins
Prep 30 mins
Cook 0 mins

A delicious, sweet treat from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate.

Ingredients Nutrition

Directions

  1. Boil sugar and milk to 234°F on a candy thermometer or until a little forms a soft ball when dropped in cold water.
  2. Cool to lukewarm, add butter and beat until the candy begins to cream.
  3. Add nuts and pour into a buttered pan.
  4. When cool, cut into squares.

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