Nuts: Cinnamon Nuts
Source of Recipe
Evelyn
Recipe Introduction
After the signs of crystallizing you have to work really fast. I have yet, after all these years, been able to keep them separated so after you spread them the best you can just take a couple of forks and pull the pecans apart, works just as well. This recipe in from a cookbook my Aunt gave me for my birthday in 1950. It was put out by the Hood Milk Company in Mass. Anybody remember them.
List of Ingredients
1 cup sugar
1/3 cup evaporated milk
1/2 teas. cinnamon
1/8 teas. salt
2 cups pecan halves
1/2 teas. vanilla
Recipe
Stir the sugar, milk, cinnamon and salt in a saucepan over low heat until the sugar is dissolved. Cook to the soft-ball stage (238*F). Remove from the stove; add the nut meats and vanilla. Turn the syrup over the nuts until they are evenly coated and the sugar shows signs of crystallizing. Spread the coated nuts on heavy wazed paper or a greased shallow pan, keeping them separate if possible.
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