Chicken Nuggets With Mustard Dipping Sauce

• 1 loaf frozen pound cake, thawed
• 1 12 cups powdered sugar
• 2 tablespoons water
• 1 12 teaspoons light corn syrup
• 1 tablespoon butter, softened
• 14 teaspoon vanilla
• 2 cups salted peanuts, finely chopped
• 7 ounces prepared vanilla pudding, cups (2- snack size 3 1/2 oz each)
• 1 teaspoon dark corn syrup (or possibly could use maple syrup)
• 2 drops yellow food coloring

1. Cut cake into 12 slices.
2. Cut each slice in half.
3. Trim each piece to make it and irregular, nugget shaped piece; set aside.
4. In a small bowl combine the sugar, water, light corn syrup, butter and vanilla.
5. Beat on low speed until sugar is moistened.
6. Beat on high until smooth.
7. Dip cake pieces into glaze then roll in peanuts coating completely.
8. Let stand and dry until set.
9. In another small bowl mix remaining ingredients, mixture should resemble mustard sauce.
10. If not, add another drop of food coloring.
11. Serve with nuggets.
12. 2 doz nuggets and 1 cup sauce.

frozen pound cake, powdered sugar, water, light corn syrup, butter, vanilla, peanuts, vanilla pudding, corn syrup, coloring

Taken from www.food.com/recipe/chicken-nuggets-with-mustard-dipping-sauce-161707 (may not work)