Hickory Nut Creams

A delicious candy from the Pennsylvania Dutch chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is estimated.

• Ready In: 30 mins
• Serves: 36

Ingredients

• 3  cups brown sugar
• 1  cup  cream or 1  cup evaporated milk
• 1⁄2 teaspoon vanilla extract
• 1  tablespoon real butter
• 2  cups  hickory nuts (shelled and picked over)

Directions

1. Stir sugar and cream together in a large saucepan until sugar dissolves.
2. Heat to 234F on a candy thermometer or until a drop of the mixture forms a soft ball when dropped into cold water.
3. Cool to lukewarm.
4. Add vanilla extract, butter and nuts; beat until creamy.
5. Drop from spoon onto waxed paper.