|My China: A Feast for All the Senses|
|by Kylie Kwong|
An extraordinary, intimate tour through the rich food and culture of China and Tibet, told through lavish photography, stories, and recipes.
Results 1 - 10 of about 860 for candied nuts
Melt sugar in ... in 1/2 tsp. vanilla, add butter and pour over nuts which have been spread in a shallow, well greased pan. When cold, break into pieces.
Pop the corn ... bowl with the nuts, if using. ... completely before breaking apart. Store in an airtight container for up to 1 week. Makes about 5 1/2 quarts.
Preheat oven to ... sauce pan. Add nuts and boil for ... are still hot. Yields 1 1/2 cups. © 2010 and ®/™ Morton Salt, Inc., used with permission. ® Salt
Note! Important that ... blend. Then add nuts and stir until ... roll. Refrigerate until hard. When hard, cut into slices and enjoy! Thank you mom. . Watkins
In large mixer ... dough around each nut, roll into ... drizzle with remaining almond bark to decorate. Store refrigerated. Makes about 5 1/2 dozen candies.
Chop chocolate, add ... Sprinkle with cherries, nuts and coconut. Cover with remaining chocolate. Chill in the refrigerator until firm and cut into squares.
Combine baking soda ... forms. Remove from heat; beat well. Add nuts. Pour into large, buttered pan and cut into squares or drop by spoonfuls onto wax paper.
Combine sugar, salt and cocoa in a heavy saucepan; mix well. Gradually stir in milk and syrup. Cook over medium heat, stirring occasionally until ...
Preheat oven to 300 degrees. Put nuts in small bowl, ... been covered with foil. Bake for 30 minutes watching carefully. Stir once in a while. Very good!!!
Heat oven to 350 degrees. In large mixer bowl combine sugar, brown sugar, butter, eggs and vanilla. Beat at medium speed, scraping bowl often, until ...
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