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Glaze Nuts

  • 2 cups sugar
  • 1 cup boiling water
  • 1/8 teaspoon cream of tartar
Put ingredients in a smooth saucepan, stir, place on range, and heat to boiling point. Boil without stirring until syrup begins to discolor, which is 310°F. Wash off sugar which adheres to sides of saucepan, as in making fondant. Remove saucepan from fire, and place in larger pan of cold water to instantly stop boiling. Remove from cold water and place in a saucepan of hot water during dipping. Take nuts separately on a long pin, dip in syrup to cover, remove from syrup, and place on oiled paper.
Submitted by Cassyjean - Torrington, CT Aug 22, 2009 15 min 30 min 45 min
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