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Glace Nuts

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Glace Nuts

Ingredients

Directions

  1. Combine sugar, boiling water, and cream of tartar in a smooth saucepan.

  2. Stir and heat to boiling point.

  3. Boil without stirring until the syrup reaches 310°F (crack stage).

  4. Remove any sugar granulation from the sides of the saucepan.

  5. Remove the saucepan from heat and place it in a large pan of cold water to stop boiling.

  6. After cooling, place the saucepan in a pan of hot water for dipping.

  7. Take nuts on a long pin, dip in syrup to cover, and place on oiled paper.

  8. If the syrup begins to crystallize, return it to the stove until it just boils again.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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