By Lou Ann from Cozad, NE
This is my mom's recipe from when I was little. I am 70 years old, and this was her mom's recipe. Guess it is an antique recipe, right?
1/2 Cup white corn syrup
1/2 Cup water
1/2 TBS. almond extract
2 egg whites
3/4 Cup walnuts, chopped
3/4 Cup maraschino cherries, drained
Place sugar, water and corn syrup in saucepan, over low fire, stirring until sugar dissolves. Boil on low heat to light crack stage, or 265 degrees F on candy thermometer. Meanwhile, beat egg whites to stiff stage and when syrup is ready, pour over egg whites, beating constantly until creamy. Add the almond flavoring and the nuts and cherries and spread in a buttered pan. I believe it is an eight inch square pan. Enjoy! Granny Beth
Add your voice to the conversation. Click here to answer this question.