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Caramel Walnuts

From Cookery for every household, 1914

Serves 16

A simpler method is to roll walnuts in castor sugar instead of caramel.

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

447Calories
8 gProtein
45 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein7.9 g
Carbohydrates45 g
Fiber2.8 g
Sugars39 g
Total Fat27 g
Saturated Fat1.7 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol0 mg
Sodium0.8 mg
Potassium222 mg
Calcium59 mg
Iron1.1 mg
Magnesium76 mg
Phosphorus177 mg
Zinc1.2 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate6.6 mcg
Choline0.3 mg
Caffeine0 mg
Water15 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 979. The excerpt below is the record exactly as published.

Caramel Walnuts ; (see below), and, when cold and set, place them in little paper cases. Or, they may be finished off in a simple way by rolling them in castor sugar. Another method of making up these brochettes ) is to place a little ball of fondant between them instead of the marzipan. When they are all placed together and set, brush over the centre part of fondant with slightly beaten white of egg, and coat it with finely-chopped pistachio nuts or cocoanut, or with the two mixed together. 2940. Caramel Walnuts l lb. shelled walnuts. Almond Paste. % lb. ground almonds. \ lb. castor sugar. J lb. icing sugar. 1 egg or 2 yolks. Colouring and flavour- ing. Caramel. 1 lb. loaf sugar. .1 gill water. Lemon juice
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Cook this with the app: pantry check, scaling, and the assistant.