Eggnog Cherry Creams

Directions

1. 1
   Combine the egg nog, sugar, corn syrup, and salt in a stainless steel or enamel saucepan.
2. 2
   The pan should hold at least 2 1/2 quarts to allow for boiling and beating.
3. 3
   Cook, stirring frequently to prevent scorching, until the mixture reaches the soft ball stage (about 235 degrees) and forms a soft ball when dropped into cold water.
4. 4
   At this point cool the sugar mixture to lukewarm, add the butter and begin beating; this is an important step in the recipe; if possible have someone to help with the beating because beating must be kept up until the candy loses its gloss (when it crystallizes).
5. 5
   Just as the candy begins to lose its gloss, stir in the cherries and nuts and spread into a buttered pie dish.
6. 6
   This must be done quickly or the candy will set in the pan.
7. 7
   Cool and cut into squares.