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  • First saucepan:
  • 3 cups granulated sugar
  • 1 cup thick syrup
  • 2/3 cup water
  • Second saucepan:
  • 1 cup granulated sugar
  • 1/2 cup water
  • Other:
  • 3 egg whites, stiffly beaten
  • 1 cup nuts, chopped
  • Butter
Mix all of the above ingredients together for the first and second saucepan in their respective pans. Allow the contents of both pans to cook until the syrup spins a thread or make a soft ball between the fingers when dropped in cold water.

When both are ready, turn the syrup slowly in the first pan over the beaten egg whites, beating constantly.

Into the second syrup, stir in the chopped nuts, then add the mixture to the first.

Pour the whole mixture into buttered tins to cool off. When cold, mark in blocks with a very sharp knife.
Submitted by Tess M Aug 1, 2010 15 min 30 min 45 min


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