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Go nuts over Christmas candy

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The folks at The Lebanon Enterprise office were treated to some really good peanut brittle recently, when Mitchell Wheatley brought some in to the office.  My daughter, Stevie, called to tell me about how good it was. You’d think they’d save me a piece, wouldn’t you? But noooo… all I got was the recipe, so I guess I’m supposed to make my own. Thanks to Steve Wheatley for this recipe.
I’ll add on some other delicious nut recipes that are super-easy and a sure cure for the munchies! The Spicy Pecans are so easy (and so good) you won’t believe it. At a recent poker game, my friend Bernie Peterson was a big fan of these.
The Dark Chocolate Pecans are a favorite of my friend Chris Goode. She never eats sweets, but she will eat one of these. Seriously, she will eat just one.  (If I have one, I have five!)
Mom’s Sugar and Spice Pecans are seriously addictive. My mom made these during the holidays and at no other time of the year, so my dad and I really pigged out on them. Dad even told me to leave some out for Santa Claus, because he was sure he would appreciate them.

Steve Wheatley’s Old Fashioned Peanut Brittle
2 c. raw peanuts
2 c. sugar
1/4 c. water
1 c. light corn syrup
1 c. butter or margarine
1 t. baking soda
Heat together sugar, corn syrup and water, stirring till sugar dissolves. When syrup boils, blend in butter. Stir frequently. After temperature reaches 230 degrees, add nuts. Stir frequently to hard crack stage, 305 degrees. Remove from heat and quickly stir in soda and mix well. Pour onto two buttered cookie sheets. Loosen from pans when candy cools and hardens. Break into pieces. Makes 2 1/2 lbs.

Susan’s Spiced Pecans
1 c. pecans
1 T. olive oil
1 T. Worcestershire sauce
Mix well and spread on baking sheet. Heat in 275-degree oven for 30 minutes, stirring every 10 minutes. Cool. Makes 1 cup.

Dark Chocolate Pecans
1 1/2 T. butter
1 1/2 c. pecan halves (or pieces)
6 oz. Hershey’s Special Dark chocolate bar
Put pecans in melted butter and bake at 300 degrees for 20 minutes, stirring halfway through. Melt chocolate and add buttered pecans. Mix and drop by halves or clumps onto wax paper. Let cool. Makes 2 dozen good-sized pieces.

Mom’s
Sugar and Spice Pecans

1 lb. pecan halves
1/2 c. sugar
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
1 egg white
1 t. water
Butter cookie sheet. Mix together in bowl the sugar, cinnamon, nutmeg and salt.  In another bowl, beat the egg white and water till frothy. Mix the two bowls, then add pecans. Mix well and put in single layer on cookie sheet. Bake at 225 degrees for 1 hour, stirring every 15 minutes. Makes 1 lb.