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Glace Nuts

Nuts coated in a glossy sugar syrup made by boiling sugar, water and cream of tartar.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 4 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

Make the syrup

  1. Boil 2 cups sugar, ½ cup boiling water and ¼ teaspoon cream of tartar together until the syrup begins to discolor (310 degrees Fahrenheit).

  2. Remove from the fire and place the saucepan in cold water to instantly stop boiling.

Dip and set

  1. Remove from cold into hot water while dipping.

  2. Take the nuts and dip them separately.

  3. Place on oiled papers.

Nutrition, whole recipe (rough)

255Calories
2 gProtein
14 gFat
30 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. 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. See the original page.

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).

  2. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Sugar
Forms the candy syrup that coats the nuts and hardens as it cools.
Cream of tartar
Acidifies the syrup, helping prevent sugar from crystallising.

The step that matters

Stopping the boil at the right colour. Sugar syrup darkens quickly near its target colour, so it can burn if left on the heat. Removing the pan and cooling it in cold water halts cooking immediately, keeping the candy light and brittle rather than bitter.

“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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