member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Butterscotch Crisp Candy


    Source of Recipe


    Weekly Shopper

    List of Ingredients




    1/2 pound butter (2 sticks)
    1 cup sugar
    1 package butterscotch pieces (6 oz.)
    3/4 cup brazil nuts very finely chopped

    Recipe



    Line jelly-roll pan, 15 x 10 x 1-inch with aluminum foil, set aside. Put butter in 2 quart saucepan; melt over low heat; add sugar. Put candy thermometer in pan. Stir over moderate heat until mixture becomes pale caramel color and candy thermometer reaches 300 degrees, about 10 minutes. Remove from heat; spoon evenly into foiled-lined pan. Cool 5 minutes, scatter butterscotch pieces evenly over candy. As soon as they are soft, about 4 minutes, spread with back of teaspoon over entire surface . Sprinkle evenly with chopped nuts. Chill until firm. Break into pieces.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |