Pkalines or Creamed Walnuts
Ingredients
Directions
Prepare
Pick out a cupful of pecan or English walnut kernels.
Make the syrup
Put a cupful of granulated sugar and one-fourth of a cup of water in a saucepan on the stove.
Boil until it will drop into a soft ball in water.
Remove from the fire and let it cool a little.
Coat the nuts
Flavor with vanilla, add the nuts, and stir until the candy sugars and each nut is coated.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Pecans or english walnuts
- Provide the crunchy texture and nutty flavor that contrast with the sugar coating.
- Granulated sugar
- Provides sweetness and, once cooked and stirred, forms the sugary coating on the nuts.
The step that matters
Boil until it will drop into a soft ball in water. The soft-ball stage means the sugar syrup has reached the right concentration. Cooking less leaves the candy too wet and sticky to set, while cooking further makes it hard and brittle.
“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.
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