1 can (12 oz.) H-E-B Snax Mixed Nuts
1 cup H-E-B Sugar
1 candy thermometer
7 oz. dark chocolate, chopped (optional)
Lightly grease a foil lined baking sheet with butter and set aside. Combine the nuts, sugar and 1/2 cup water in a heavy bottom saucepan. Heat the mixture over medium low heat, stirring until all of the sugar has dissolved, about 4 minutes. Raise the heat to medium and bring the mixture to a boil and cook, stirring constantly, until the mixture turns a golden brown color and registers 310°F on the candy thermometer. Don't overcook or it will burn!
Quickly pour the nut mixture onto the prepared baking sheet and spread out evenly. Let the nut mixture set until it is completely cold and brittle.
Break the nut candy into 24 small bite-size pieces using a sharp knife. Store in an air tight container.
For Chocolate Coated Nut Clusters, place a wire rack over a sheet of foil and set aside. Melt the dark chocolate in a small heavy bottom saucepan over medium heat. Dip the pieces halfway into the chocolate, drain and place on the wire rack. Cool and place in container.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!