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Kevin

Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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6 Comments

  1. Catherine Pond

    AMISH CRACK! I love it! Thanks for the recipe! We have an Amish family in nearby Crab Orchard, KY who make and sell this. I like to buy it at Christmas and have been wanting to know how to make it. So much better than peanut brittle. Also, she dips some of it half-way in chocolate (only in winter). Which reminds me: she said, and other friends have said, that you can only make it in dry weather. Humidity will affect the production quality.

    Enjoying your blog very much. Thank you!

    Reply
  2. Jill

    We have an Amish bakery up north that makes this and the toffee is very smooth and almost soft (it still has crunch to it but it’s not typical hard toffee) It just melts in your mouth as opposed to normal toffee that gets stuck in your teeth and is super hard. Which one is this similar to? Thank you!!

    Reply
    1. Kevin

      This recipe is for a smoother, less sticky type…thanks for stopping by, Jill, what Amish settlement are you near?

      Reply
    2. pat

      is it the same recipe

      Reply
  3. Lew

    I have made a recipe similar to this for many years that I got from an Amish candy maker here in Wisconsin. That recipe was …. a cup…. a cup…. a cup butter, sugar, and cashews. It didn’t call for corn syrup. What purpose does 1 Tbs. of corn syrup serve?

    Reply
    1. Kevin

      The corn syrup just acts as a bit of “binder” for all the ingredients, it’s good stuff!

      Reply

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