Glace Nuts
- 2 cups sugar
- 1 cup boiling water
- 1/3 tsp cream of tartar
Put ingredients in a smooth saucepan. Stir and place on range. Heat to a boil. Wash off sugar which adheres to sides of saucepan with a butter brush dipped in cold water. Boil without stirring to 310°F, or until syrup begins to discolor. Remove saucepan at once from fire. Place in a larger pan of cold water to instantly stop the boiling. Remove from cold water. Place in a saucepan of hot water. Take nuts separately on long pins or steel skewers, or with a small pair of tweezers. Dip in syrup to cover. Remove from syrup and place on a tin sheet.
Submitted by Jul 21, 2009
15 min
30 min
45 min