LOCATION: Recipes >> Snack Recipes >> Glazed Walnuts**
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Glazed Walnuts**
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4 cups walnuts -- (1 pound)
1 1/2 cups sugar
1 1/2 teaspoons cinnamon
3/4 cup water
1/2 teaspoon salt
1 teaspoon vanilla
Toast walnuts on cookie sheet for about 15 minutes in a 350 degree oven.
Remove when toasted well. In a very large saucepan add the sugar,
cinnamon, water and salt and cook until it reaches the soft ball stage
(240 degrees). Add 1 teaspoon vanilla and toasted walnuts. Stir until
well coated and mixture looks creamy. Spread on cookie sheet. Separate
as they cool.
Penuche Walnuts
3 cups light brown sugar, -- packed
1 cup whipping cream
2 tbs butter or margarine
1 1/2 tsp vanilla extract
2/3 cup chopped walnuts
Lightly butter a 9"x5"x2 3/4" loaf pan. Line with heavy-duty foil;lightly
grease foil with butter or margarine. In heavy, 3-quart saucepan, cook
brown sugar and cream over low heat, stirring constantly with a wooden
spoon, until sugar dissolves and mixture comes to boiling. Cook, stirring
occasionally, until candy thermometer registers 234F, or until a little of
the mixture in cold water forms a soft ball. Remove from heat, and add
butter, but do not stir. Set aside, without stirring, to cool to lukewarm
(110F). (Warning, don't let any of the sugar crystals on the side of the
pan get into your mixture after it is cooked, or the texture will become
grainy) Add vanilla. With wooden spoon, beat until thick and creamy. Stir
in nuts. Quickly turn into prepared loaf pan; cool completely;
refrigerate. Turn penuche out of pan in one piece. Remove foil. You can
stop here if you wish and just cut into pieces. To make walnuts: Take 1
well-rounded tablespoon of penuche. Using a real walnut as model, shape
penuche with fingers into a walnut. Form an oval 1 1/2 inches long and
tapered at one end. Then, using a toothpick, make line and indentations,
as on the walnut. Refrigerate each walnut after it is made. If penuche is
too soft to handle, refrigerate 1 hour.
Makes 24
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