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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 6 |
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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. Ingredients:
1 cup sugar |
6 tablespoons cream (or milk or 1/2 and 1/2) |
1 tablespoon ground cinnamon |
2 cups walnut pieces |
Directions:
1. Mix sugar, cream or milk and cinnamon in a small pan.
2. Bring to a boil and boil without stirring to just barely the soft ball stage.
3. Remove from heat and add nuts.
4. Stir and stir.
5. After a couple of minutes the syrup will cool enough and magically turn to sugar.
6. Stir to break up the mass and turn onto a plate to finish cooling.
7. Recipe can be doubled.
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