Salted Nuts

Ingredients

• a pound of shelled walnuts
• half a cup of olive oil
• one cup of the nuts

Method

1. 1

   Blanch peanuts, heat oil, add nuts, and brown.

2. 2

   Drain and salt before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 180. The excerpt below is the record exactly as published.

SALTED NUTS 829 PEANUT CANDY Melt slowly in a saucepan a pound of heavy wet brown sugar — add no water. Shell a quart of fresh roasted peanuts and chop them a little. When the sugar is cooked to a thick syrup, shake a little salt over the peanuts and stir them in. Pour in shallow buttered tins and cool. PRALINES The fame of these delicious sweetmeats has come north from New Orleans, where you find them sold on the streets. Boil together two scant cups of powdered sugar, one cup of maple syrup, and half a cup of thick cream. When this mixture can be dipped into cold water and forms a soft ball it is ready to take from the fire. Beat it till smooth and creamy, then stir in two cups of broken pecan meats and drop from a teaspoon in small piles upon paraffine paper. POPCORN WAFERS Make a receipt of boiled icing. Stir in fresh popcorn that has been buttered and salted. Have long wafers. Pile on the corn till it is nearly an inch thick ; set in the oven and brown to a light color. CHESTNUTS CANDIED OR MARRONS GLACES Parboil eighteen or twenty large French chestnuts till the skins rub off easily. Then put in hot water and simmer till tender. Dissolve a cup of sugar in a cup of water, and add the tender chestnuts. Move them carefully so they will not break. Let them cook in the hot syrup till clear, then take them out. Next boil the syrup till it hardens on being dropped in cold water, take from the fire, and add half a dozen drops of lemon-juice. Put in the chestnuts, turn them about till they are coated with the syrup and drain on oiled paper. 880 THE HOME COOK BOOK STUFFED DATES Purchase the finest dates for this sweetmeat, and after separating them wipe each one careful!)' with a bit of damp cheesecloth. Make a cut the entire length of a date and re- move the stone. Fill the cavity with a blanched almond or an English walnut. Sprinkle the palms of the hands with pow- dered sugar and roll the date to its original form. Leave the dates in powdered sugar until ready to serve. FRUIT CANDY Cut half a pound of figs in small pieces, add a tablespoon of grated chocolate and two pounds of sugar and enough water to dissolve the sugar. Cook all together till it creams, and then add, after taking from the fire, three-quarters of a pound of seeded dates and the meats of a pound and a half of En- glish walnuts. Stir all together till grains appear, and then spread in oiled pans and set to cool. Cut in squares when cold. CANDIED ORANGE RINDS Orange rinds left from breakfast you may convert into a dainty confection. Cut them in strips, carefully removing the bitter white part. Boil them in hot water till quite tender. To a cup of sugar add four tablespoons of water, cook to the crackling point and drop in the orange strips and cook five minutes longer. Set away to cool, leaving the rinds in the syrup. When cool drain the rinds on a sieve, dip in granu- lated sugar, and dry on oiled paper. SALTED NUTS Almost any large-meated nuts — pecans, almonds, filberts, peanuts, or English walnuts — may be salted. Buy pecans and walnuts shelled, as it is very difficult to remove them from the shells entire. A pound of shelled walnuts at forty cents a pound is really cheaper than when unshelledvat twenty cents. Peanuts and almonds are more economical purchased un- / CANDY, CANDIED FRUITS, SALTED NUTS 331 shelled. Obtain peanuts that are unroasted. Remove the skins by pouring boiUng water over them — a process which is called blanching — then dry thoroughly. For a pound of nuts pour half a cup of olive oil in a spider. When hot, put in one cup of the nuts

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