Nut Candy
Ingredients
Directions
Cook the syrup
Boil sugar and water without stirring until thick enough to spin a thread.
Flavor to taste and set in cold water.
Whiten and shape
Stir quickly until white.
Stir in the nuts.
Turn into flat tins.
When cold, cut into squares.
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
- Sugar
- Provides sweetness and, cooked to a thick syrup, sets firm as it cools.
- Nutmeats
- Add crunch and texture that contrast with the smooth candy.
The step that matters
Stir quickly until white. Stirring cooked sugar syrup as it cools encourages many tiny sugar crystals, turning it opaque and creamy. Stir at the right moment, because if it cools too far it sets too hard to stir in the nuts and pour into tins.
“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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