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June 10, 2013
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Plains Edition Recipes 06-08-13

Glazed Almonds

Wanda Paulsen, Chappell, Neb.

1/2 c. Sugar

Pinch of Salt

2 Tbsp. Water

2 c. Almonds, sliced

Place sugar, salt and water in a medium-sized bowl and stir to mix well.

Add almonds and stir to mix.

Coat a large, nonstick baking sheet with nonstick cooking spray and spread almond mixture evenly over the sheet.

Bake at 325 degrees for 12-15 minutes.

Stir every 3 minutes or until the coating dries and almonds are very lightly browned — watch almonds closely during the last few minutes because they can burn quickly.

Remove pan from the oven and let almonds cool to room temperature.

To maintain freshness, transfer to an airtight container and refrigerate for up to 3 weeks. Can be frozen for up to 3 months.


Doris Rempe, Lawrence, Neb.

12 c. Popped Popcorn

1 c. Brown Sugar

4 c. Cheerios

2 cubes Oleo, not butter

4 c. Rice or Corn Chex

3/4 c. Light Corn Syrup

2 c. Dry Roasted Peanuts

1/2 t. Baking Soda

2 t. Vanilla

Mix dry ingredients.

Put in 2 large pans.

Melt oleo.

Add syrup and brown sugar.

Bring to a rolling boil for 6 minutes.

Remove from heat.

Add baking soda and vanilla.

Mixture will foam up.

Pour over popped corn mixture — don’t worry if it is all covered.

Place pans in 250-degree oven for 1 hour, stirring every 15 minutes.

Let cool on waxed paper.

Cracker Snacks

Kay Bedlan, Lewellen, Neb.

1 box Ritz Crackers

1 c. Butter

1/2 c. White Sugar

1 c. Nuts, chopped

Combine butter and sugar.

Boil 2 minutes.

Place the crackers on a greased cookie sheet.

Pour the syrup over the crackers.

Sprinkle chopped nuts over the top.

Bake for 8-10 minutes at 350 degrees.

*Do not overbake. Can use club crackers.

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The Fence Post Updated Oct 17, 2013 09:48AM Published Jul 23, 2013 02:37PM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.