Nut-Coated Marshmallows

Ingredients

• 1 cup blanched almonds
• 1 cup pecan kernels
• 1 cup English walnut kernels
• 1½ teaspoons salt
• 2 cups medium brown sugar
• ½ cup water
• 13½ pounds or 120 fresh soft marshmallows

Method

1. 1

   Chop the nuts very fine and shake them through a sieve.

2. 2

   Add salt to the chopped nuts.

3. 3

   Make a syrup of brown sugar and water, boiling it to 226° F.

4. 4

   Remove from flame and drop marshmallows into the hot syrup using forks.

5. 5

   Roll them in the chopped nuts and place on oiled paper to dry.

Nutrition per serving

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 27. The excerpt below is the record exactly as published.

NUT-COATED MARSHMALLOWS i cup blanched almonds. 1 cup pecan kernels. 1 cup English walnut kernels 1^2 teaspoons salt. 2 cups medium brown sugar. % cup water. 13^ pounds or 120 fresh soft marshmallows. Chop the nuts very fine. Shake them through a sieve, so the pieces will be the same size. Add the salt to the <5hopped nuts and stir well. Make a sirup of the brown sugar and water, boiling it to 226° F. If you do not have a thermometer, boil the sirup till it ''threads" from the spoon, (This method of determining the right moment to take the candy off the fire is not so accurate or satisfactory as the thermometer method.) Remove the saucepan from the flame when the temperature 226° F. is reached. Set the candy in a larger vessel of hot water. At once drop the marshmallows one by one into the hot sirup using forks to handle them. Remove the marshmallows promptly. Roll them at once in the chopped nuts. Place on oiled paper to dry. If the sirup gets so cool that it begins to harden, place it over the flame to reheat. Do not allow it to come to a boil. If there is a coating of loose starch or powdered sugar on the marshmallows, brush or shake it off before dipping them into the sirup. OYSTER AND VEGETABLE STEW 1 quart oysters. 1 small onion, chopped fine. 1 cup water. 1 cup celery, chopped fine. 3^ cup raw turnip, chopped. 4 tablespoons butter. 2 cups shredded raw cabbage. 1 teaspoon salt. Boil the turnip in the water for 5 minutes. Then add the shredded cabbage and the chopped onion. Cook for 10 minutes. Add the oysters, salt, and butter. Cook for a few minutes, until the oysters curl at the edge. Add the celery just before serving. A little thickening may be used if desired, for the liquor comes out of the oysters as they cook. Serve toasted bread or crackers or crisp biscuits with the stew. 47 PRALINES 4 cupa sugar. 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.