|Walking on Walnuts|
|by Nancy Ring|
A colorful account of life in New York's restaurant kitchens profiles the fierce competitiveness, back-stabbing practices, and temperamental egos ...
1 - 10 of 307 for walnut candy
Wash walnuts under cold running ... walnuts halfway through the baking period, if desired. May be stored in a jar in the refrigerator for several weeks.
Mix corn syrup, ... dissolves, boil until candy thermometer says soft ... vanilla, cinnamon and walnuts. Turn out ... pull the nuts apart while cooling.
Do not attempt on a humid day. Combine sugar, corn syrup, butter and condensed milk in heavy pan. Cook over medium heat, stirring constantly until ...
Cook together slowly ... 1 pound whole walnuts. Stir to ... foil or wax paper. Spread a part can be stored covered lightly in refrigerator for 4 months.
Bring first 3 ... and put in walnuts and boil and ... minutes. Spray cookie sheet. Pour mixture on it. Separate with fork. Let stand until cool and dried.
Put all ingredients in large skillet and cook to a firm soft ball. Lower heat and add walnuts. Spread on wax paper to set until dry.
Put first 4 ingredients in saucepan; bring to boil, stirring constantly, to a soft ball. Add vanilla and walnuts. Put on waxed paper and separate.
Cook above ingredients to soften apples. Cool. Stir in: 2 tsp. vanilla extract 2 tbsp. peach liqueur Mound into a pastry shell. Top with: 1/4 c. ...
In a 2 ... ingredients. Cook to soft ball stage. Add walnuts and flavoring and stir until creamy. Quickly turn out on waxed paper and separate with fork.
1. Microwave walnuts on high in ... walnuts and apricots. 4. Drop by teaspoon onto waxed paper. Let stand until cool. Makes 1 1/2 dozen (about 3/4 pound).
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