SC - Honey covered nuts
grasse at mscd.edu
grasse at mscd.edu
Fri Feb 26 06:51:41 PST 1999
Helen,
I do not claim expertise, but in "Ein New Kochbuch" (Marx Rumpolt, 1581) he
has a section on "von Allerlei Zucker Konfect wie in der Apoteken"....
All sorts of sugar confectionery like from the Apothecary.
#1 on his list is coated almonds.
"If you wish to coat such confectionery with sugar/ so take a clean clay
vessel/ that has two handles, hand it at a height with a rope at both
handles/ set a fire kettle with glowing coals thereunder/ put the
confectionery into the vessel/ and make it fine warm/ pour fine let sugar
thereto/ and stir it often therewith/ till the confectionery takes up the
sugar / so will it be pretty white and dry. also coat allsort of grain
with sugar / and allsorts of spices/ so it will be good and also good
tasting."
I have been trying various ways of melting the sugar, and coating the nuts,
but I have never yet gotten it to stay white, it carmelizes. If any on the
list have suggestions I would love to hear them.
OH, and the carmel-colored, candy-coated almonds are VERY yummy, but get
sticky with humidity.
Gwen-Cat
(still LOVING her x-mas surprise!!!)
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