Recipe by Countrywife
I got this recipe at a potluck 30 years ago, but I had a neighbor who made this 20 years earlier. She had been making them for 50 years before that. It's an old, old recipe. I've found that if the syrup is boiled to just softball or a little lower the coating will come out softer and creamier, more like fudge. Go to softball or just over and it's crunchier. Once I lost track and went to hardball and the coating turned clear and hard. But it was still good. This is the only Christmas candy I make anymore. DH says he knows it's fall when I get fresh nuts and make this.
Top Review by Charishma_Ramchandani
This is EXCELLENT!!!!!!! Rather, OUTSTANDING! And, if there is anything better than OUTSTANDING, then this is that! I made this this evening for a party at home that I decided to throw in the afternoon after reading on the Boards that it is Chef Bev's(Auntie Bev's) birthday today! This recipe is soooooooooooo good, I am speechless at how good it turned out. It went like "hot cakes"! My guests wanted more and more and I used up "ALL" the walnuts in my house. LOL. I will henceforth have to buy several kilos of walnuts if I decide to make this:) Your instructions for this recipe are written very well. They were very easy to understand and perfect! I brought the syrup(sugar-milk-cinnamon) to the softball stage(took exactly "5 minutes" on low flame). I made sure to note down the timing so it could be of help to those who give this recipe a try in the future and for myself as well. After removing it from heat and stirring in the nuts, I noticed that once again, the syrup took exactly "5 minutes" to magically turn to sugar! You just have to watch it happen right there before your eyes, so very impressive! A sure keeper and it's into my recipe book. A whole ocean of THANK YOU'S to YOU for sharing this recipe. Your husband is really lucky to have you:) Time for an UPDATE! One of my cousin's visited us last week. He loves anything and everything on the sweet side. I served him these walnuts and he was crazy about them. He kept telling me, 'Charishma, very tasty, very tasty' and finished up half the box;) Thanks for posting!
- 1 cup sugar
- 6 tablespoons cream (or milk or 1/2 and 1/2)
- 1 tablespoon ground cinnamon
- 2 cups walnut pieces
Directions See How It's Made
- Mix sugar, cream or milk and cinnamon in a small pan.
- Bring to a boil and boil without stirring to just barely the soft ball stage.
- Remove from heat and add nuts.
- Stir and stir.
- After a couple of minutes the syrup will cool enough and magically turn to sugar.
- Stir to break up the mass and turn onto a plate to finish cooling.
- Recipe can be doubled.