Comments on: Guest Blogger! Butterscotch Chow Mein Candy

By: Jennifer McGee

Jennifer McGee — Wed, 14 Dec 2011 14:04:48 +0000

We call them haystaks as well but use a bag of butterscotch and a bag of peanut butter chips and use the potato sticks like the other lady said. Its got a flavor combination that cant be beat.

By: Bonita K. Mabus

Bonita K. Mabus — Wed, 14 Dec 2011 02:13:06 +0000

Thank you, Brady! You did a good job. They look good…I’ll try them soon. Merry Christmas!

By: Angela Lewis

Angela Lewis — Wed, 14 Dec 2011 00:36:07 +0000

Haystacks are good with peanuts too! Yum, Yum

By: Judy

Judy — Tue, 13 Dec 2011 21:42:25 +0000

Brady, thank you for the reminder for this candy! I have made them before and put them in cup cake liners. We call them “bird nests”.

By: Teri Hudson

Teri Hudson — Tue, 13 Dec 2011 19:21:51 +0000

Wow, good idea, Brady. The yumminess of butterscotch with the crunchiness of chow mein noodles. Sounds fantastic!

By: Jennifer

Jennifer — Tue, 13 Dec 2011 17:18:09 +0000

I was looking for this receipe in my books yesterday and couldn’t find it. Thanks

By: Rita Bashor

Rita Bashor — Tue, 13 Dec 2011 16:29:15 +0000

Christy,thanks so much for posting.I use to make these when the kids were younger and its one of my daughters favs! I have always called them haystacks and put in peanuts..love the sweet/salty thing.I miss my kids being in the kitchen with me,especially at the holidays! Enjoy every nano second you have yours around! Merry Christmas to everyone on here,its a great group of foodies!

By: Anna Moss

Anna Moss — Tue, 13 Dec 2011 15:47:52 +0000

We made these every year but instead of butterscotch my Mom always used the white chocolate bark, coating stuff that comes in a brick. They were so easy and good and no one ever realized just how easy they were to make. Love butterscotch, so I really should give this version a try, too!

By: Jessi

Jessi — Tue, 13 Dec 2011 15:44:16 +0000

Wow! What a great idea. I love butterscotch, and I’m the kind of person that really REALLY needs to keep it simple when it comes to candy making. Thanks for this Brady, I’ll definitely be giving this one a try And so very cool that you were the 1st guest blogger

By: Patricia R

Patricia R — Tue, 13 Dec 2011 15:32:05 +0000

I always substitute Organic Coconut Oil for any recipe that calls for shortening. If you buy the Coconut Oil that has NOT been refined it will have the coconut flavor and it is awesome in recipes like coconut cake, but for using in recipes that I prefer not to have the coconut flavor, I use the one that is minimally refined and takes out the taste and smell of the coconut. Hence, you get the healthy benefits of the coconut oil and it not being “hydrogenated” with 0 trans fats.