Nut Candy
Ingredients
Directions
Prepare
Butter a plate and spread the hickory nut kernels on it.
Make the candy
Boil the maple molasses until thick.
Test the molasses by dropping some into cold water; it should harden.
Pour the thickened molasses over the nut kernels and stir quickly.
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
- Hickory nut kernels
- Provide the crunchy nut texture and bulk that the candy coats.
- Maple molasses
- Boils down to a thick syrup that hardens into the sweet candy coating.
The step that matters
Testing the molasses before pouring. Boiling the syrup until it hardens in cold water shows it has reached the right concentration. Pouring too early leaves a sticky coating that will not set, while overcooking makes it 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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