Nut Candy
Ingredients
Directions
Pour the sugar into a pan and heat it, stirring constantly until it melts.
Do not melt the sugar too quickly; it will first ball up, then gradually melt until only syrup remains, which should be slightly brown.
Once melted, add the nut kernels and mix them into the syrup.
Add the nuts as soon as the sugar is melted.
Pour the mixture into a pan that has been dipped in water.
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
- Granulated sugar
- Melts into the syrup that binds the nuts and sets into a brittle candy as it cools.
- Nut kernels
- Provide the main bulk and crunch once they are coated in the caramelised syrup.
The step that matters
Melt the sugar slowly. Heating sugar too quickly can scorch it before it melts evenly. Slow heating lets the crystals dissolve into a smooth syrup that browns gently and evenly, giving good flavour without a bitter taste.
“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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