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  • Writer's pictureDeby Hogue

Candy Dandies

I have had this candy reciepe for 35 years. It' from an old Better Crocker recipe card. I still make it because it's so good. I only have one slight problem here in the Jungle with it. It's the humidity. The center is never really hard and that's good for me it won't break my teeth. This receipe is easy, you don't need a candy thermometer and it's only 4 ingredients. I keep it in the freezer for a great cold treat. It's really hard to stop eating this candy it is so addicting. And by the way it's easy to make. Just have everything ready to go because the brown sugar and butter mixture firms up fast, so spread it out fast over the nuts and add chocolate and put a pan lid over it all until it gets melty (about 1 minute) and then spread the chocolate.


1 Cup Pecans chopped, I used pecans and almonds.

3/4 Cup Brown Sugar

1/2 Cup Butter

1/2 Cup Chocolate Chips or 4 1/2 ounces of Chocolate bar broken into pieces

Butter baking pan, 9x9x2 inches. Spread pecans in pan, Heat sugar and butter

to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes.

Immediately spread mixture evenly over nuts in pan.

Sprinkle chocolate pieces over hot mixture, place baking sheet or pan lid over pan

to contain heat to melt chocolate. Spread melted chocolate over candy while hot.

Chill and then break into pieces. Eat.

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