100 g walnut halves
225 g granulated sugar
1 juice of orange made up with
150 ml water
1 grated rind of orange
1 tsp powdered cinnamon
UTENSILS
1 baking tray
1 saucepan
1 thermometer
1 wooden spoon
1 plate
1 3m sugar paper-bright colors
Directions
1. Pre-heat the oven to 180C/Gas Mark 4. 2. Spread walnuts on a
baking and put in oven for 15 mins. 3. Put sugar in pan and add the
orange juice. Dissolve slowly and over a low heat and then bring to
the boil and cook rapidly without stirring until the temperature
reaches 116C. 4. Take the pan off the heat and add the orange rind,
cinnamon and walnuts. 5. Stir until the mixture becomes creamy. 6.
Turn out onto a plate and separate the walnuts. 7. Put into little
paper cones as a gift or store in an airthight container.
Servings: 1 servings
Candied Walnuts (Tlc) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Candy; Nut
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into ancient history, in fact as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, these, old recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe found, according to experts in ancient history is a series of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move into The time of the romans 25BC a roman called Apicius assembled a number of documents detailing recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals were divided into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient chefs made use of many spices and herbs, including some familiar names like basil, fennel and dill. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from the Middle-East, such as coriander, parsley, and rosemary. These new herbs and spices created an eruption in recipe manuscripts, the majority of which still exist in private cookery archives. During the succeeding few centuries, the upper-class families of the West competed to lay on the most extravagent banquests, and as a result cooks and their recipes could command a high salary. Nevertheless, it was during the 19th century that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and writing down recipes to help cooks of their time. By the time we get to the twentieth century, cookery publications were highly popular as a result of increased literacy, more free time and a general increase in wealth. Like it or not, the introduction of TV brings us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Candied Walnuts (Tlc) recipe.
