Skip to main content
Dessert

Nut Comfits

A confection made by drying nuts, then roasting them in a comfit pan and flavoring with an essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Nut Comfits

Ingredients

Directions

Dry the nuts

  1. Crack the nuts and dry them in the stove for 4 to 5 days.

Clean and heat

  1. Make a good fire under a comfit pan.

  2. Rub your hand over the nuts to remove loose skins.

  3. Sift the nuts to remove dust.

Cook and flavor

  1. Put the cleaned nuts back in the pan.

  2. The pan should be slung to a balance.

  3. Flavor with any essence you choose.

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

What each ingredient does

Nut kernels
Form the main body of the dish and supply the fat that the confit is made from.
Sugar
Adds sweetness and contributes to the sweet coating of the finished nuts.
Essence
Adds aroma and flavor to the nuts.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes