Ingredients
2 teaspoons plus 1/2 cup softened butter, divided 3-3/4 cups confectioners’ sugar1/2 cup nonfat dry milk powder1/2 cup sugar1/2 cup light corn syrup1 teaspoon vanilla extractFILLING:1/4 cup sugar1 teaspoon ground cinnamon2-1/4 cups deluxe mixed nuts, divided1 tablespoon light corn syrup
Preparation
Butter an 8-in. square pan with 2 teaspoons butter; set aside.
Combine confectioners’ sugar and milk powder. In a large heavy saucepan, combine 1/2 cup granulated sugar, 1/2 cup corn syrup and remaining butter; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners’ sugar mixture, about a third at a time, until blended.
Remove from heat; stir in vanilla. Continue stirring until mixture mounds slightly when dropped from a spoon and a thermometer reads 150°. Spread into prepared pan. Cool for 15 minutes.
For filling, combine 1/4 cup granulated sugar and cinnamon. Place 3/4 cup nuts in a food processor; cover and pulse until ground.
Cut cooled candy into quarters. Roll each into a 9x5-in. rectangle. Sprinkle each rectangle with a fourth of the sugar mixture and a fourth of the ground nuts to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side.
Chop remaining nuts. Brush each roll with corn syrup; roll in nuts. Using a serrated knife, cut into 1/2-in. slices. Store at room temperature in an airtight container.
