Wash prunes, cover with water, and cook slowly until tender. Drain, pit, and chop. Add sugar to prune juice. Add prunes and lemon juice. Boil to soft ball stage (234 - 238 F). Cool to room temperature. Beat until creamy. Add nuts. Pour into well-buttered, shallow pan. Cut in squares. Miss E.W., Rayne, LA.
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|Serving Size: 1 Serving (543g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 120 (6%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 2.8mg||0 %|
|Potassium 642mg||17 %|
|Total Carbohydrate 451g||133 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 443.9g|
|Protein 3.3g||5 %|
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Calories per serving: 1855
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