ForkwiseCrackle-Glazed Walnuts
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 400 g sugar (2 cups)
- 240 ml boiling water (1 cup)
- ⅛ tsp cream of tartar
- 1½ cups walnut halves
Method
- Stir the sugar, water and cream of tartar in a heavy pan until the sugar dissolves, then boil without stirring to 154°C (310°F), just as it begins to colour.
- Dip the base of the pan in cold water to stop the cooking, then keep it over a pan of hot water.
- Spear each nut on a long pin, dip it in the syrup and set it on oiled paper to harden.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Glacé Nuts”: rewritten in our own words with modern units and food-safety updates; untested
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