Peanut Butter Nut Roll Recipe

In a saucepan, combine granulated sugar, brown sugar, corn syrup, evaporated milk, and vinegar. Cook, stirring, until sugars dissolve. Cook, stirring often, to soft ball stage, 238°. Cool, without stirring, to lukewarm, about 110°. Beat until creamy. Stir in peanut butter; mix until well blended. Turn onto a surface dusted with confectioners' sugar. Knead in sifted confectioners' sugar, about 1 cup, to make firm. Shape into a roll about 12 inches long and 2 inches in diameter. Roll in chopped pecans, pressing nuts firmly into the roll. Wrap in waxed paper and chill. Cut into 1/4-inch slices.

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).

More Peanut Butter Cookies and Candy
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Marbled Peanut Butter Fudge
Microwave Peanut Butter Cups
Peanut Butter Fudge
Buckeyes
Peanut Butter Bonbons
Peanut Butter Crispy Treats
Peanut Butter Eggs
Traditional Peanut Butter Cookies
Crunchy Peanut Butter Cookies
Peanut Butter Pinwheel Cookies
Peanut Cookies III
Peanut Butter Cookies II
Peanut Crunch Cookies
Classic Peanut Butter Cookies
Peanut Butter Cookie Bars with Jelly
Peanut Butter Cookies with Chocolate Chips
Peanut Butter Bar Cookies with Chocolate Chips
Chocolate Cookies with Peanut Butter Chips

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