[Sca-cooks] sugared nuts

[Elaine Koogler]

I used this recipe with great success at an event some time back. 
Thought this might help:

*Confiture de noiz*

Prenez avant la saint Jehan noiz nouvelles et les pelez et perciez et 
mectez en eaue freshce tremper par .ix. jour, et chacun jour renoivellez 
l’eaue, puis les laisser secer et emplez les pertuiz de cloz de giroffle 
et de gingembre et mectez boulir en miel et illec les laissiez en 
conserve. – (Menagier de Paris*/ /*from /Early French Cookery/, Scully).

Yield—about 2 cups

Redaction—by Scully

1 cup liquid honey
10 - 15 whole cloves
2 Tbsp. finely sliced slivers of fresh ginger
8 oz whole or halved (or large pieces) walnuts

1. Combine honey and spices over low heat.
2. Let spices marinate in warm honey for 5 - 10 minutes.
3. Add walnuts and bring to a boil.
4. Cook, stirring occasionally until honey reaches soft ball stage.
5. Spoon out walnuts (include some cloves & ginger), and set them to 
cool and harden on tinfoil.
6. Store in tightly sealed container.

This is REALLY good stuff...and my feasters seemed to really enjoy it.

Kiri