Stuffed Caramel Walnuts From Cleopatra Recipes

STUFFED CARAMEL WALNUTS FROM CLEOPATRA

Steps:

• Mix the almond flour (milled almonds, grind your own in a food processor or blender if you like) with the sugar and enough orange essence to form a paste.
• Place a little of this paste between two walnut halves and press.
• Melt the sugar in a pan with a few drops of water and when it starts to turn to caramel, remove it from the heat source and dip the nuts inside to coat them with caramel.
• Set them out on grease proof paper to dry.
• Note: for an easy shortcut you can use store bought marzipan or almond paste and simply knead the orange extract into that instead of preparing your own from alond flour in step 1; then proceede with the rest of the recipe as written.

CARAMEL COATED WALNUTS

Steps:

• 1. Mix together brown sugar ,margarine , white corn syrup, cream of tartar, and salt.
• 2. Bring to a boil for 3 minutes stirring often . Remove from heat .
• 3. Add baking soda and stir well until it settles. POUR OVER WALNUTS and stir until the walnuts are well coated. Pour into a large pan . Bake ar 200 degrees for 1 1/2 hours, Stir every 15 minutes.
• 4. Cool and break apart a little

CARAMELIZED WALNUTS

Steps:

• Preheat oven to 325° F .
• Place walnuts on a baking sheet and toast 10 to 15 minutes or until golden.
• Combine honey, water and oil in a skillet and bring to boil.
• Reduce heat to medium and stir in walnuts. Cook, stirring frequently until all liquid has evaporated, about 1 minute.
• Transfer nuts to a bowl.
• Combine sugar and salt and toss with nuts. Spread nuts on a cookie sheet to cool and dry.
• Store in an airtight container.
• If you like sweet and hot, you can add some hot chili powder to the mix for a different but yummy tasste!

WALNUT CARAMELS

Steps:

• Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter., In a large heavy saucepan, combine cubed butter, sugar, 1 cup cream and corn syrup. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Stir in remaining cream very slowly so that mixture does not stop boiling., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 245° (firm-ball stage)., Remove from heat; stir in walnuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.