Bonnie Jean's Spoonoodles (No-Bake)
Another childhood favorite from my mother’s personal collection. The original recipe, shared with her by a close friend, Bonnie Jean H., was so stained, I could hardly read it: high time it’s preserved!
- 1 small (3 ounce) can chow mein noodles
- 1 cup assorted roasted nuts, coarsely broken*
- 1/3 cup honey
- 1/4 cup sugar
- 2 tablespoons butter or margarine
- 1/8 teaspoon salt
- 1 (6 ounce) bag butterscotch chips (1 cup)
- 1 teaspoon vanilla extract
* Mother's assortment of nuts usually included pecans and/or walnuts, plus a few cashews and peanuts thrown in which helped make these unusual no-bake cookies virtually irresistible!
- Cover a large baking sheet with parchment paper or spray with no-stick cooking spray; set aside.
- In a large bowl, toss together the chow mein noodles and nuts; set aside.
- In a medium saucepan, combine the honey, sugar, butter and salt. Bring to a boil over medium heat. Remove saucepan from the stove. Stir in butterscotch chips and vanilla until chips are melted.
- Pour syrup mixture over the noodle mixture in the large bowl. Quickly toss together until noodles and nuts are well-coated.
- Drop by spoonsful onto the prepared baking sheet. Refrigerate until hardened.
- Store in airtight containers.
Yield: about 32 no-bake cookies
Vintage, beloved family recipe from my mother, Effie R.; written and shared by LuAnn Bermeo, author of
Amazing Meals I and II, a two-volume set of family-approved plant-based recipes.