Yogurt-Covered Nuts

"haven't tried this yet, but i'm posting it here for safe keeping until i get a chance! might work with raisins too? perperation time is a guess."
 
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photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
7
Yields:
1 batch
Serves:
1
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ingredients

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directions

  • Combine sour cream / yogurt, sugar, corn syrup, and salt in a saucepan.
  • Bring to a boil. Reduce heat and stir constantly until mixture reaches soft ball stage.
  • Remove from heat and stir in butter and vanilla.
  • Stir in nuts.
  • Turn out onto wax paper and seperate with a fork. Allow to cool.

Questions & Replies

  1. Done this recipe 4-5 times, now. Was trying to copy cat Sam’s Club Lemon Yogurt coated almonds and the flavor of the coating was better than the store bought. Problem is out side of my first attempt, which hardened almost instantly, get the coating to harden? Tonight I got it up in the 230-245 range, it’s an hour later (ant room temp) and it’s still like melted Carmel?
     
  2. Has anyone made this yet? I could not get it to hit the soft boil stage without the mixture burning and leaving burned bits in the cause - AND I was stirring constantly. Decided to just pull it off the heat and proceed. Crossing fingers it works. I was hoping for a more yogurt-looking thick coating but this is much more like a glaze.
     
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Reviews

  1. I made it and like p5b12; it burned and did not taste like yogurt. It was almost like sticky peanut brittle. I am going to try stevia and agave... more yogurt.
     
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Tweaks

  1. Use a double boiler a candy thermometer.
     

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