7 replies to this topic

[Suvir Saran]

Is there a recipe one can easily make at home?
Is this a recipe you would be comfortable sharing with us?
Or should we wait for the cookbook?

I know the walnuts you make at your home are sensational and addictive... Is there any place one can find equally special ones?

Is this a Chinese recipe? Or am I out of place in talking about these candied walnuts in this forum.

[Suvir Saran]

Ed,

I can understand why some chefs and or cooks would not want to hand out a recipe like this one.
It could make a smart business minded person great success.
I would not want you to share every trade secret. Just a rough idea of what goes into the art of making these nuts as wonderful as they get after your handling of them.
I am not trying to put you on the spot. Just wanted to know more about the roots and lore of these candied nuts.
That would mean even more than the recipe.

[eatingwitheddie]

Ed,

I can understand why some chefs and or cooks would not want to hand out a recipe like this one.
It could make a smart business minded person great success.
I would not want you to share every trade secret.  Just a rough idea of what goes into the art of making these nuts as wonderful as they get after your handling of them.
I am not trying to put you on the spot.  Just wanted to know more about the roots and lore of these candied nuts.
That would mean even more than the recipe.

The nuts are blanched in water, blanched in simple syrup, soaked in the syrup after blanching, then fried crisp.

[Kerouac1964]

What a timely thread. I was just given a lb of unsalted peanuts in the shell, and I was looking for something to do with them. I think I'll try to candy them. Perhaps a dusting of very fine sea salt at the end for a "beer nut" effect.

[La Niña]

I make spiced candied walnuts a lot. First boil the walnuts for a few minutes, and drain. Then cook them in honey, cayenne, a little salt, until the mixture is soaked into the nuts but are still a bit moist. Then spread them on a baking sheet (on foil) and roast them in the oven until they are dark brown and shiny (be very careful - it's very easy to burn them). Once they cool, they are quite crispy - I toss them into salads, have them as snacks, etc.

[Vanessa]

Basildog... are you there?.....

[Basildog]

Yes dear, i'm here

My version is blanched in water, drained, coated with castor sugar(lots) dried overnight, then deep fried.A standard Petit Four for Margot's.

Edited by Basildog, 07 December 2002 - 03:12 PM.

[SugarPlum]

My way is ..... lay nuts on cookie sheet and roast for about 4 minutes in oven. Blend with simple syrup to which I add cinnamon sticks and perhaps
a smidgen of vanilla....mix syrup and nuts > allow to cool on a flat pan which has been sprayed with cooking oil.
I use them as a garnish for a spring mix salad garnished with sliced oranges and grapefruit, candied walnuts and a balsamic vinaigrette.