Makes 16 pieces

 

 

Ingredients:

1 pkg. Betty Crocker Fluffy White Frosting Mix	1/2 cup boiling water
1/3 cup Light Corn Syrup (Karo)	1 pkg. 16 oz. Confectioner's Sugar
1 teaspoon Vanilla Extract	1 cup chopped nuts (pecan)

 

 

Directions:  

 

In a small mixing bowl, combine frosting mix (dry), corn syrup, vanilla extract and boiling water. Beat on highest speed with mixer until stiff peaks form, about 5 minutes. Transfer to a large mixing bowl. On low speed, gradually blend in sugar. Stir in nuts. Drop mixture by teaspoonfuls onto waxed paper. When outside of candy feels firm (about 4 hours), turn over. Dry at least 12 hours. Store candy in airtight container when dry. (Makes 5-6 dozen).

(Note: In my house, this took 2 days to dry! If it looks like it isn't drying well after it has sat for several hours after that initial turn, just keep alternating sides every 6-8 hours until it's dry on both sides.)

 

Variations:

 

Variations for Peppy Mints: Substitute 1/2 tsp. peppermint extract for the vanilla extract and 1 cup crushed peppermint candy for the nuts.  You can add red food coloring if you wish. (I haven't tried it, but I think you could use spearmint and a variation and use green food coloring if you wish).

Variations for Spanish Crunch: Substitute dark corn syrup for the light corn syrup and salted Spanish peanuts for the nuts.

Variations for Cherry Delights: Substitute 1 tsp. almond extract for the vanilla extract and 1 cup chopped candied cherries for the nuts. You can add red food coloring if you wish.

 

 

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