Guest guest Posted January 6, 2007 Report Share Posted January 6, 2007 Made these over the holidays they went quickly. Candied Walnuts (Yogurt Covered Walnuts) 1/3 cup sour cream or plain yogurt 1 cup sugar 1 tablespoon light corn syrup 1 dash salt 1 tablespoon butter 1/2 teaspoon vanilla extract 2 cups walnut halves or quarters Combine 1/3 cup sour cream or yogurt and the sugar, corn syrup and salt in a saucepan. Bring to a boil; reduce heat until soft-ball stage, stirring constantly. Remove from heat and stir in the butter and vanilla. Stir in walnut halves or quarters. Turn out onto waxed paper and separate with fork. Let cool. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2007 Report Share Posted January 6, 2007 Oh how wonderful these sound. Darnit, now I am craving walnuts. Do you think my non cooking husband person could make these without burning the house down or filing for divorce? Maybe I'd better not chance it, after all, he is doing the litter boxes. (6 of them, changed out and washed daily. I am a very lucky woman.) I'll be making these as soon as I can and salivating over the recipe till then. Bet it would work with pecans too. Jeanne in GA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2007 Report Share Posted January 6, 2007 What an interesting and yummy sounding recipe. I bought a large container of plain Yogurt the other day to go with that Iranian Rice dish and was wondering what I was going to do with all the extra plain yogurt left. LOL Thanks. Judy - Bear gourmet-garden-of-good-eatin ; Saturday, January 06, 2007 10:14 AM Candied Walnuts (Yogurt Covered Walnuts) Made these over the holidays they went quickly. Candied Walnuts (Yogurt Covered Walnuts) 1/3 cup sour cream or plain yogurt 1 cup sugar 1 tablespoon light corn syrup 1 dash salt 1 tablespoon butter 1/2 teaspoon vanilla extract 2 cups walnut halves or quarters Combine 1/3 cup sour cream or yogurt and the sugar, corn syrup and salt in a saucepan. Bring to a boil; reduce heat until soft-ball stage, stirring constantly. Remove from heat and stir in the butter and vanilla. Stir in walnut halves or quarters. Turn out onto waxed paper and separate with fork. Let cool. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2007 Report Share Posted January 6, 2007 sounds good. do you refrigerate them? melissa , " wwjd " <jtwigg wrote: > > What an interesting and yummy sounding recipe. > I bought a large container of plain Yogurt the other day to go with that Iranian Rice dish and was wondering what I was going to do with all the extra plain yogurt left. LOL Thanks. > Judy > - > Bear > gourmet-garden-of-good-eatin ; > Saturday, January 06, 2007 10:14 AM > Candied Walnuts (Yogurt Covered Walnuts) > > > Made these over the holidays they went quickly. > > Candied Walnuts (Yogurt Covered Walnuts) > > 1/3 cup sour cream or plain yogurt > 1 cup sugar > 1 tablespoon light corn syrup > 1 dash salt > 1 tablespoon butter > 1/2 teaspoon vanilla extract > 2 cups walnut halves or quarters > > Combine 1/3 cup sour cream or yogurt and the sugar, corn syrup and salt in a saucepan. > Bring to a boil; reduce heat until soft-ball stage, stirring constantly. > Remove from heat and stir in the butter and vanilla. > Stir in walnut halves or quarters. > Turn out onto waxed paper and separate with fork. Let cool. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2007 Report Share Posted January 6, 2007 Hi Jeanne You crack me up Thanks for the chuckle Best Wishes, Wee On 6 Jan 2007 at 9:14, treazure noname wrote: > Oh how wonderful these sound. Darnit, now I am craving walnuts. Do > you think my non cooking husband person could make these without > burning the house down or filing for divorce? Maybe I'd better not > chance it, after all, he is doing the litter boxes. (6 of them, > changed out and washed daily. I am a very lucky woman.) I'll be > making these as soon as I can and salivating over the recipe till > then. > > Bet it would work with pecans too. > > Jeanne in GA Quote Link to comment Share on other sites More sharing options...
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