Nuant: A Nutty Nifty Gifty

It started a few weeks ago. I made a batch of cashew brittle for a friend with a bad back, remember? Just last week a second buddy had surgery and in two weeks yet another pal o' mine is scheduled for a procedure. Homemade candy makes a thoughtful and yummy get well present. And this particular recipe is as easy as it gets.

When my children were young 'uns, I liked to make this candy for them. Not that candy is ever really good for you but ... using honey and nuts and good quality chocolate makes these bite sized confections a step better than fillers and waxy chocolate found in commercial brands. Not to mention, the husband (AKA Farmer Paul) doesn't complain about the bits and pieces (they call them seconds in the candy trade) that aren't pretty enough to make the nifty gifty boxes.

CHOCOLATE DIPPED NUANT
1/2 cup honey
1 teaspoon lemon or orange juice
1-3/4 cups walnuts, coarsely chopped
4 ounces bittersweet chocolate
4 ounces white chocolate
2 wooden spoons
12 x 12 candy board

Moisten 12 x 12 wooden (or bamboo) cutting board with cold water. In a saucepan, combine the honey and juice. Cook, stirring constantly with a wooden spoon, until the mixture comes to a boil. Add the nuts and continue stirring until the mixture is thick and rich brown in color. Be careful not to burn. Pour the mixture onto the board. With a wooden spoon dipped in cold water, smooth the nuts to a thickness of about 1/4 inch.

Let the mixture sit for several hours to cool completely. Use a sharp knife dipped in water to cut the candy into bite-size pieces. Dip half the candy bottoms into each kind of the melted chocolates (my family prefers the dark chocolate but the white chocolate is my favorite) and set to harden on waxed paper or parchment before storing in a tin or packaging up as a gift. Makes about one pound of candy. Best eaten within 10 days -- if it lasts that long!

Comments

  1. i posted two foodie posts on my blog. partly to ans the age old question, “what do i do with a giant head of cauliflower.” i have two great recipes that I made and photographed, and of coarse, commented on. the best part is that one can eat the veggies and not feel like a cow, chomping on curd. over and over.

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