Try this Brown Sugar Nut Roll recipe, or contribute your own.
Suggest a better descriptionButter sides of heavy 3-quart saucepan. In it, combine sugars, milk, corn syrup and salt. Heat over medium heat, stirring constantly until sugars dissolve and mixture boils. Then cook to to soft-ball stage (236 degrees), stirring frequently. Immediately remove from heat and cool to lukewarm (110 degrees) without stirring. Beat vigorously until fudge begins to lose its gloss and to hold its shape. Turn onto buttered cookie sheet. Knead fudge until firm, keeping hands well buttered. Shape into two 8-inch rolls, 1-1/2 inches in diameter. Roll in chopped pecans, pressing nuts on to coat. Wrap in aluminum foil or waxed paper; chill until ready to serve, then cut in 1-2 inch slices. (Mixture will curdle while cooking, but will become smooth when you beat it.) MRS STANLEY RUSSELL (MARJORIE) TURNER, AR From the book
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Serving Size: 1 Serving (2318g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7928 | ||
Calories from Fat: 1050 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.7g | 156 % | |
Saturated Fat 29.9g | 149 % | |
Monounsaturated Fat 56.2g | ||
Polyunsanturated Fat 24.8g | ||
Cholesterol 146.2mg | 45 % | |
Sodium 697.4mg | 24 % | |
Potassium 2593.9mg | 68 % | |
Total Carbohydrate 1746.7g | 514 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 1736g | ||
Protein 44.9g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7928
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