[Sca-cooks] pine nut candy (and more)

[Steve]

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Haven't gotten the original pine nut candy post (lousy stinking email
server), but, if these are the Pine Nut candy mentioned in Platina as "On
Pine Kernels" I've made them a number of times.  What works best for me is
making it in small batches 1/2 cup of kernels and 1/2 cup of sugar at a
time, melting the sugar over a med-high heat then adding the pine kernels
as soon as the sugar is melted.  This is one time that I prefer non-stick
pans since it makes cleaning the pan between batches easier.  What I've
been doing is dropping them onto an air-core cookie sheet so they cool
quickly and they don't stick to the aluminum.  I'm going to try spooning
the sugar-kernel mixture into aluminum foil molds next time I make them.

Æduin




> >
>           I had a 2nd tray of the Pine Nut candy at home, and finally got it
>to set, unlike that one I brought to the cooks' guild meeting.  It's set,
>but I wouldn't trust it to stay set, and it's too soft IMO.  Sooooo,
>question for all you candy-makers:  The redaction I used (I think Maggie
>Black) said to heat the mixture to 110c.  Isn't this waaaay too cool for
>candy?  I don't even think it's in the "soft ball" stage at that point.
>Has anyone made this candy, and what temperature do you heat it to?  Should
>I treat it like normal candy, and if so, should I bring it to soft-ball, or
>hard-ball temps?
>
>         Thanks!
>         Wrynne

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