← Back to Search Results
American, Austrian, German
Candied Cinnamon Walnuts Recipe-12224

Photo by: ericswanson.com
Comments: 0
 

Recipe

German

These make excellent Christmas gifts wrapped in pretty bundles. People are always wanting more and look forward to receiving them each year. Keep them on hand for adding to salads with sliced apples and blue cheese. The German woman who gave me this recipe serves them with beer.

Yield: Makes about 2½ cups (750 g)

Ingredients

  • 1 cup (225 g) granulated sugar
  • 1/3 cup (75 ml) milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 2½ cups (250 g) walnut halves

Directions

Combine sugar, milk, cinnamon, and salt in a large saucepan. Cook over high heat, stirring, until sugar dissolves.

Boil to softball stage, 234°F (190°C) on a candy thermometer, or until a small amount dropped into very cold water forms a soft ball that flattens when removed from water.

Remove from heat and stir in vanilla.

Stir in walnuts until coated and creamy.

Turn out onto aluminum foil. Leave to cool until sugar coating is firm.

Break apart walnuts that are stuck together and store in a tight-fitting container.

Notes

Mind Refresher: Stand straight, breathe normally, and taste a walnut; as the mind wanders, return to the taste sensation.


© 2008 Sharon Louise Crayton
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

248kcal (12%)
283mg (12%)
24g
2g
17g (25%)
0g
2g (8%)
2g
12g
1mg (0%)
21g
4g
41mg
123mg
4mcg RAE (0%)
0mg (1%)
37mg (4%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
a-new-way-to-cook A New Way to Cook
by Sally Schneider
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
american-masala American Masala
by Suvir Saran
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?