NUTTY DELIGHTS
If you are looking for a sweet treat to make for a party or family gathering that is quick and easy you have found what you are looking for. Everytime I make these they are gone in minutes.
Provided by Tinas Kitchen
Categories Dessert
Time 9m
Yield 42 serving(s)
Number Of Ingredients 5
Steps:
- Spread crackers on foil lined cookie sheet.
- Melt butter add sugar and bring to a boil- boil 2 min.
- Remove from heat and add vanilla.
- Pour mixture over crackers evenly and sprinkle almonds over mixture.
- Bake in 350 oven until brown.
- Watch very carefully as it browns quick- 3-5 min.
- Let cool completely before removing from foil.
- (This is really important, if you do not let them cool they will break.).
NUTTY PIE-CRUST COOKIES
I like Italian cream cake, so I used it as inspiration for this cookie recipe. The splash of orange liqueur in the filling is my special touch. -Sonji McCarty-Onezine, Beaumont, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter, flour, confectioners' sugar and salt until crumbly. Beat in cream. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., Place pecans and coconut in a small bowl; toss to combine. Reserve 1/2 cup coconut mixture. In another bowl, beat butter, cream cheese, salt and, if desired, liqueur until creamy. Gradually beat in confectioners' sugar until smooth. Fold in remaining coconut mixture. Spread over bottoms of half of the cookies; cover with remaining cookies. Place reserved coconut mixture in a shallow bowl. Roll sides of cookies in coconut mixture., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and fill cookies as directed.
Nutrition Facts : Calories 120 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 79mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
NUTTY STICKY BUN CANDIES
Save room on your holiday treat trays for these sweet and salty spirals. Oh, and hide some for yourself, too. They'll be in high demand! -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen (2-1/4 pounds).
Number Of Ingredients 11
Steps:
- Butter an 8-in. square pan with 2 teaspoons butter; set aside., Combine confectioners' sugar and milk powder. In a large heavy saucepan, combine 1/2 cup granulated sugar, 1/2 cup corn syrup and remaining butter; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended., Remove from heat; stir in vanilla. Continue stirring until mixture mounds slightly when dropped from a spoon and a thermometer reads 150°. Spread into prepared pan. Cool for 15 minutes., For filling, combine 1/4 cup granulated sugar and cinnamon. Place 3/4 cup nuts in a food processor; cover and pulse until ground., Cut cooled candy into quarters. Roll each into a 9x5-in. rectangle. Sprinkle each rectangle with a fourth of the sugar mixture and a fourth of the ground nuts to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. , Chop remaining nuts. Brush each roll with corn syrup; roll in nuts. Using a serrated knife, cut into 1/2-in. slices. Store at room temperature in an airtight container.
Nutrition Facts : Calories 71 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 28mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
NUTTY CRACKER DELIGHTS RECIPE
Provided by á-24851
Number Of Ingredients 5
Steps:
- -Place crackers in a single layer in a parchment lined jelly roll pan. - In a saucepan over medium heat, melt butter. -Add sugar and bring to a boil stirring constantly. -Boil 2 minutes. -Remove from heat and add vanilla. -Pour evenly over crackers and sprinkle with almonds. -Bake at 350 for 10-12 minutes or until lightly browned. Immediately remove from pan and cool on wire racks. -Store in an airtight container.
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