Fudgy Nuts

Fudgy Nuts are coated with a soft layer of sour cream fudge, resulting in a snack that’s crunchy, smooth, sweet, and tangy. The longer these sit out, the softer they get, and I like them after they have softened for several days. The nuts lose their crunch and the whole candy melds together with a smooth texture that retains just a little firmness. I like using pecans and walnuts, but you can use any nuts of your choice.

Prep Time: 30 minutes

Ingredients:

• 2 cups granulated sugar
• 1 cup sour cream
• 1 tbsp corn syrup
• 4 tbsp (1/2 stick) butter, cut into pieces
• 2 tsp vanilla
• 4 cups toasted nuts

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and set aside.

2. Combine the sugar, sour cream, and corn syrup in a saucepan and stir until sugar dissolves. Insert a candy thermometer and bring the mixture to a boil. Continue to cook, stirring occasionally, until the mixture reaches 236 degrees.

3. Remove from the heat and add the butter and vanilla, and stir until they are incorporated. Allow the candy to sit at room temperature until it is lukewarm.

4. With a wooden spoon, beat the mixture vigorously until it loses its gloss and begins to stiffen and become hard to stir. Stop beating and quickly add the nuts. Stir until they are coated, and spread them in a thin layer on the prepared baking sheet.

5. Allow the nuts to cool and the fudge to “set,” then separate the nuts in small clumps and store them in an airtight container or Ziploc bag at room temperature. These nuts will keep for up to two weeks in a cool, dry environment.

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