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Triple Nut Butter & Chocolate Pralines

1 cup sugar
1/2 cup melted semi-sweet chocolate
2 tablespoons corn syrup
Pinch of salt
3 tablespoons Maple & Cinnamon or Maple & Fragrant Ginger Triple Nut Butter
1 1/2 cups Maple & Cinnamon or Maple & Fragrant Ginger Almonds, Cashews & Pecans, crushed
1 cup (packed) light brown sugar
1/2 cup sweetened condensed milk
1 tablespoon butter

In a heavy saucepan, over medium heat, combine all of the ingredients except the crushed nuts. Stir until the sugar dissolves. Continue to cook, stirring, until the mixture begins to bubble around the edges of the pan, about 12 minutes. Add the nuts and continue to stir until mixture thickens, about 8 minutes, and reaches 234 to 240 degrees F on a candy thermometer, or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the tablespoonful onto waxed paper or oiled cookie sheet. Let cool and lift the pralines with a thin knife

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