We used to make these candies every Christmas. Mom would pack them tight in a big Christmas tin and store them in the bedroom. Back then, we didn't have any heat in the bedrooms and they would stay nice and cool. These days I have to store them in the refrigerator. You can let them come to room temperature before serving.
The mixture will still be quite hot when you start to roll them into balls. So, be careful. Use some extra butter on your hands to keep it from sticking. I also sprinkle a little coconut on top of each layer in the container. And, I separate the layers with wax paper.
Grandma Tona's Adventures
INGREDIENTS:
1 pound chopped dates
3/4 cup sugar
1/2 cup butter
1 egg, beaten
1 tablespoon cream (or evaporated milk)
1/4 teaspoon salt
1 teaspoon vanilla flavoring
2 cups Rice Krispies
1 cup chopped nuts (pecans or walnuts)
1 cup coconut
.
In heavy saucepan, mix dates, sugar and butter over low heat. Cool mixture at room temperature. Add beaten egg, cream, salt, and vanilla. Stir well and cook over low heat until egg is cooked - about 2 minutes. Add Rice Krispies and nuts. Form into small balls and roll in coconut. Store in air tight container in refrigerator.
3/4 cup sugar
1/2 cup butter
1 egg, beaten
1 tablespoon cream (or evaporated milk)
1/4 teaspoon salt
1 teaspoon vanilla flavoring
2 cups Rice Krispies
1 cup chopped nuts (pecans or walnuts)
1 cup coconut
.
In heavy saucepan, mix dates, sugar and butter over low heat. Cool mixture at room temperature. Add beaten egg, cream, salt, and vanilla. Stir well and cook over low heat until egg is cooked - about 2 minutes. Add Rice Krispies and nuts. Form into small balls and roll in coconut. Store in air tight container in refrigerator.
Dates, sugar and butter
After egg mixture is added...
Add cereal and nuts
Mix well, let cool a little while and then form into balls
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