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Prep 20min
Total20min
Servings20
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Ingredients
1/2
cup butter or margarine
1/2
cup sugar
1/4
cup dark corn syrup
1/2
teaspoon ground red pepper (cayenne)
1/2
teaspoon black pepper
1
can (11.5 oz) mixed nuts
1
cup chow mein noodles
1/4
teaspoon kosher (coarse) salt, if desired
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Steps
1
Line cookie sheet with cooking parchment or waxed paper; spray paper with cooking spray.
2
In 10-inch nonstick skillet, melt butter over medium heat. Stir in sugar, corn syrup and peppers. Cook 4 to 5 minutes, stirring often, until sugar melts and glaze begins to thicken. (Mixture will look foamy.)
3
Remove from heat; stir in nuts and chow mein noodles. Immediately drop in stacks of about 2 tablespoons each onto cookie sheet. Sprinkle with salt. Cool completely.
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Dark corn syrup has a caramel flavor and color added, which give it a darker color and stronger flavor than light corn syrup.
Store these spicy little stacks tightly covered between layers of waxed paper.
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