Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 2 | Teacup | Butter Unsalted | |
| 1/2 | Teacup | Corn Syrup / Sugar Syrup (R. 665) | |
| 3 | Teacup | Sugar | |
| 2 | Teaspoon | Vanilla Essence | |
| 3 | Teacup | Walnut | chopped |
| 1/2 | Teacup | Water |
Method
Preheat the oven to 175. Put nuts on a cookie sheet and place in the oven to keep warm. Coat another cookie tray with vegetable oil. Put the sugar, water, corn syrup, and vanilla in a heavy saucepan and stir well to dissolve the sugar. Wash down the sides of the pan with a pastry brush dipped in cold water so that there is no sugar clinging to the sides of the pan. Cook over high heat until it reaches a boil, continuing to wash down with water. After it has boiled for one minute, add the butter, stirring often. It is done when it registers 290 on a candy thermometer and it is the color of a brown paper bag. Remove from heat and stir in the walnuts. Pour the mixture onto the oiled sheet and let it cool completely.
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