Gold N Nut Crunch Recipes

MIXED-NUT BUTTER-CRUNCH CANDY

Steps:

• To set up: Butter a baking sheet (about 10 by 12) and line the sheet with of parchment paper (allow excess paper at both ends). Grease paper and set sheet aside. Reserve any remaining melted butter for later. Line two more shallow baking sheets or trays with waxed paper for holding and chilling assembled candy and set them aside. Cut each stick of butter in half and place next to work surface, along with measured salt, baking soda, vanilla and coarsely chopped macadamia nuts. Place chopped chocolate in a heat proof bowl and set aside. Place a cup of hot water next to stove and put a pastry brush in water.
• To prepare toffee: Place a 2 1/2-quart heavy bottomed saucepan on the stove. Place water, sugar and corn syrup in the pan and stir gently to combine. Place pan over medium heat and as sugar dissolves, swirl pan gently. Let mixture come to a rolling boil and, once boiling and mixture is clear, don't stir or swirl pan anymore. If, while sugar is boiling, any sugar crystals cling to sides of pan, use moistened pastry brush to wash sides of the pan. Cook syrup until starts becoming a very light amber color. Lower heat and add butter, one half stick at a time, stirring very gently. (Only add additional butter after preceding piece has become melted and fully incorporated.) Once all the butter has been added, place candy thermometer into mixture, making sure that the bottom tip does not touch the bottom of the pan. Raise heat to medium and boil mixture until the temperature reads between 295 degrees F and 300 degrees F. Remove thermometer from pan and pan from stove and immediately stir in salt, baking soda, vanilla and macadamia nuts. (Quickly stick thermometer it warm water to aid in clean up.) Immediately, pour candy mixture onto prepared baking sheet. Brush the bottom of a long off-set metal spatula (an icing spatula is perfect) or a knife with some melted butter. Spread the candy mixture out so that it is 1/4-inch thick. Use the knife to push the sides back into a rectangular shape as the mixture cools. Let the mixture set for a few minutes.
• To melt chocolate: While toffee firms up a bit, melt chocolate in the top of a double boiler or in a skillet with 1-inch of hot but not simmering water (stirring constantly until smooth). Be careful not to allow any water to enter bowl of chocolate.
• To cut candy: While candy mixture is still warm and pliable, use a buttered pastry scraper to score the candy into 1 1/2 by 2-inch rectangles. Let set further until the candy is firmer (5 minutes at room temperature). Score again through original cuts, making sure candy is in separate squares all the way through to the bottom. ( If stubborn, use your pastry scraper and mallet to knock through any sticky, tough spots. Hit the top (wooden part) of the scraper with a heavy mallet.)
• To fully assemble candy and chill: When chocolate is firm, pour melted chocolate over top of scored candy and, using a spatula, spread it out evenly. It's okay if the chocolate runs down into grooves in candy. Scatter 2 cups of the ground toasted nuts on top of the chocolate and press them into the chocolate. Reserve the remaining 1 cup of nuts. Lift one end of the parchment paper so the first line of cut candy bends and separates from the next line. Carefully lift one piece off at a time. Sprinkle with some additional nuts to coat any exposed chocolate. Place candy on prepared baking sheets lined with waxed paper (in a single layer) and refrigerate (covered with plastic wrap) so chocolate will harden. Once set, place candy in an air-tight tin, separated in layers with waxed paper. Although these candies may be stored at room temperature, to best preserve fresh flavor, store them in the refrigerator.

CHERRY NUT CRUNCH

Steps:

• Combine brown sugar, flour, and oats with butter until crumbly.
• Sprinkle one-half of crumb mixture in bottom of a 9 inch square baking dish. Pour cherry pie filling over mixture.
• Sprinkle with remaining crumb mixture over top of cherry pie filling. Sprinkle with pecans.
• Bake in a 350 degree oven for 25-30 minutes.
• Great served with ice cream!
• Enjoy!

GOLDEN GRAHAM CEREAL S'MORES SQUARES

Steps:

• Grease 9 x 13 inch pan.
• Heat syrup, butter and morsels to boiling stirring constantly.
• Remove from heat, stir in vanilla.
• Pour over cereal in bowl, toss until coated.
• Fold in marshmallows 1 cup at a time.
• Press into pan with buttered back of spoon.
• Let stand 1 hour.
• Cut into 2 inch squares.
• Store at room temperature.

APPLE NUT CRUNCH WITH ICE CREAM

Steps:

• Preheat oven to 350 degrees.
• Beat the egg and vanilla in a medium mixing bowl.
• Combine sugar, flour, powder and cinnamon.
• Add to egg gradually and beat until smooth.
• Fold in apple and nuts.
• Spoon into an 8 inch greased pan.
• Baked for 25 minutes or until center tests done.
• Cool until still slightly warm.
• Cut into 9 squares and top each piece with a 1/4 cup of ice cream.

PRALINE NUT CRUNCH

Steps:

• Heat oven to 375°F Spray 13×9-inch baking pan with no-stick cooking spray. Combine cereals, pretzels, and nuts in prepared pan. Set aside.
• Combine brown sugar, butter and corn syrup in 2-quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture come to a full boil (4 to 6 minutes). Remove from heat. Stir in vanilla and baking soda. Pour over cereal mixture in prepared pan; toss to coat.
• Bake for 10 to 15 minutes, stirring every 5 minutes, or until coating is set. Remove from over; stir.
• Spoon cereal mixture onto aluminum foil or large ungreased baking sheet. Cool 10 minutes. Break into pieces. Store in container with tight-fitting lid for up to 1 week.