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CHEWY FRENCH NUGGET 3 cups granulated sugar 2 cups corn syrup I1/2 cups water 1 teaspoon vanilla1 teaspoon butter 3 egg whites 1 teaspoon almond flavor I1/2 cups roasted filberts, chopped 1 level teaspoon salt Combine sugar, corn syrup, water and boil to 270 degrees. Add slowly to 3 well beaten egg whites. Beat until heavy. Add salt, flavoring, butter and fold in the chopped nuts with a tablespoon. Spread on flour dusted buttered tin 3/4 inch thick. Cut in small pieces and wrap in waxed paper. The pieces can be dipped in chocolate if desired. ANISE SQUARES 2 cups granulated sugar 1 cup corn syrup |
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