Combine sugar, cream and water in a sauce pan and cook to soft ball stage (238F). Remove fron heat and beat until creamy. Add nuts and drop by spoonfuls onto buttered sheet. Posted to FOODWINE Digest 14 Dec 96 Recipe by: River Road Recipes Published by Jr. League of Baton Rouge From: Ian Wingfield
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|Serving Size: 1 Serving (1836g)|
|Recipe Makes: 1|
|Calories from Fat: 793 (12%)|
|Amt Per Serving||% DV|
|Total Fat 88.1g||117 %|
|Saturated Fat 54.8g||274 %|
|Monounsaturated Fat 25.4g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 326.1mg||100 %|
|Sodium 340.4mg||12 %|
|Potassium 1362.1mg||36 %|
|Total Carbohydrate 1469.7g||432 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1469.7g|
|Protein 5.9g||8 %|
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Calories per serving: 6487
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