“This recipe makes a soft, sugary coating. Alternatively you can follow the ‘candied’ nut version for a harder, glossier shell. I like using 1/2 Teaspoon of Cinnamon for lightly spiced nuts and generally use a combination of walnuts, pecans, almonds, hazelnuts and cashews. Even my labmate, Julie, who does like walnuts said she really liked these!” – April Ferre
- 1 1/2 Cup Sugar
- Dash Salt
- 1/2 Cup Water
- 1/4 Cup Honey
- 1/2 Teaspoon Vanilla
- 3 Cups Nuts Whole & Half Nuts Preferred
- Cinnamon If Desired
- Grated Orange Rind If Desired
- Stir together sugar, salt, water and honey in saucepan. Cook to 242 degrees (softball stage) on candy thermometer. Remove from heat; add vanilla and walnuts.
- Food coloring may be added to syrup; also cinnamon or grated orange rind. Stir until thick and creamy. Turn onto waxed paper and separate with forks. Makes 1 1/2 pounds.
- Note: This recipe makes enough syrup to coat more than 3 cups of nuts.
- For a harder "candied" shell: heat oven to 425 degrees. Place approximately 1 cup of sugared nuts at a time on a heavily greased or foiled-lined cookie sheet. Bake until bubbly, remove from oven, and transfer nuts to a heavily buttered second cookie sheet to dry, separating individual nuts. Repeat with remaining nuts.
Recipe – Calla Ferre