|The Walnut Cookbook|
|by Jean-Luc Toussaint|
Booksellers have come to count on us for lovely books that explore and celebrate the culinary basics -- from chiles to Parmigiano -- and this gorg...
1 - 10 of 307 for walnuts candied
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, ... about 238°F. Remove from heat, stir in vanilla, cinnamon and walnuts. Turn out on waxed paper and 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 ...
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.
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.
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.
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).
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.
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.
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. ...
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