Recipes from Aunt Ruby -- Candi(e)d Nuts

Here's another gem from Aunt Ruby's recipe archives. I like how you can be candid about how much you like candied nuts.

For this test, I used the much cheaper peanut.


Candid (Candied) Walnuts

Put in saucepan.
1 1/2 cup sugar (white)
1/4 cup honey
1/2 cup water
(I actually added the cinnamon to this step -- and the apartment smelled lusciously of cinnamon and honey for a few days.)

Boil until firm ball (use candy therm. with this marking, over 200 degrees)

Take from fire (stove) and add 1/2 teaspoon vanilla and 1 teaspoon vinegar (white).

Stir until creamy. (Color if desired) (no coloring for this test, don't know what creamy was supposed to be, but there were no lumps?)

Add 2 cups nuts and stir until covered.

Spoon out on wax paper.

When cool break apart.

1 teaspoon cinnamon (optional?)

As the nuts cooled, the excess liquids turned creamy in some places, but was still sticky in others. This is an old-fashioned flavor. I enjoyed it, but I think it may be an acquired taste. After 2 days in one office, I tried another. It disappeared there. I assume it got eaten.

Maybe if you use the walnuts, the extra liquid covers the nuts? Next time, we'll test with pecans or walnuts.