1. In a deep, 2-quart, heat-resistant, non-metallic casserole, combine first 7 ingredients (I use a 2 quart Pyrex mixing bowl). 2. Heat, uncovered, in Microwave Oven 1 1/2 minutes; stir occasionally. 3. Add 1/2 cup nuts at a time to syrup mixture. Stir until well coated. With a slotted spoon lift out nuts; drain extra syrup. Place nuts in a shallow, 1 1/2-quart, heat-resistant, non-metalic baking dish (I use Corning Ware). Repeat with remaining nuts. 4. Heat coated nuts, uncovered, in Microwave Oven 5 minutes or until syrup begins to harden slightly. 5. Transfer nuts to wax paper and allow to cool and harden. This is a family favorite and so easy to make. I always use pecans. For years I have filled some type of small container and given for gifts. Source: Sharp Microwave Oven Cook Book. Joyce Burton, Prodigy Food & Wine Board
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 1|
|Calories from Fat: 1062 (68%)|
|Amt Per Serving||% DV|
|Total Fat 118g||157 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 66.8g|
|Polyunsanturated Fat 35.4g|
|Cholesterol 0mg||0 %|
|Sodium 33.9mg||1 %|
|Potassium 870.2mg||23 %|
|Total Carbohydrate 136.1g||40 %|
|Dietary Fiber 17.4g||70 %|
|Sugars, other 118.7g|
|Protein 15.6g||22 %|
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Calories per serving: 1569
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