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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Salted Nut Bars Recipe

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This recipe for Salted Nut Bars is from Highlands, Haystacks, Hunts and Harbors, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Cups Pillsbury's All Purpose or Unbleached Flour

1 1/2 cups firmly packed brown sugar

1 cup of margarine or butter , softened naturally

1 tsp salt

2 cups of mixed nuts

1/2 cup of corn syrup

2 T. of butter

1 T. water

6 oz., package of butterscotch chips
Directions:
Directions:
Heat Oven to 350º. Lighly spoon flour into measuring cup and level off. In large bowl, combine flour, brown sugar, 1 cup of softened margarine/butter and salt; blend well. Press into ungreased 15 x 10 jelly roll pan (cookie sheet), or two 9" square pans. Bake at 350 º for 10 to 12 minutes. In small saucepan, combine corn syrup; 2 T. margarine/butter, water and butterscotch chips, bring to boil 2 minutesowl stirring constantly. Sprinkle nuts over partially baked crust. Pour cooked mixture over the nuts. Return to the oven and bake an additional st 10 to 12 minutes or until golden brown. Cool and cut into bars.
Number Of Servings:
Number Of Servings:
48 bars
Preparation Time:
Preparation Time:
40 minutes including baking times.
Personal Notes:
Personal Notes:
You can also use Spanish peanuts in place of the mixed nutes.

 

 

 

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