A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Several kinds of nuts may be mixed together.
Preserved exactly as written in the original source
Chop almonds, hickory nuts, butternuts or English walnuts quite fine
Make the 'French Cream,' and before adding all the sugar, while the cream is quite soft, stir into it the nuts
Form into balls, bars or squares
Modern guidance to help you succeed with this vintage recipe
This historical candy relies on sugar crystallization science. The 'French Cream' (likely a fondant-style base of sugar syrup beaten to promote fine crystal formation) creates a smooth, creamy texture when worked while still soft. Adding nuts before full crystallization allows them to be evenly distributed and bound within the sugar matrix. The chopping of nuts increases surface area, helping them integrate into the cream and creating textural contrast between smooth fondant and crunchy nut pieces.
The nut creams can be made up to 2 weeks in advance. Layer between sheets of parchment or wax paper in an airtight container to prevent sticking. Store at room temperature in a cool, dry place away from direct sunlight.
Store nut creams in an airtight container at room temperature for up to 2 weeks. Layer candies between sheets of parchment or wax paper to prevent sticking. Do not refrigerate, as moisture will cause the sugar to weep and become sticky. Keep away from heat sources and humidity.
AI-generated tips from Chef Cecil's culinary database
The nut creams can be made up to 2 weeks in advance. Layer between sheets of parchment or wax paper in an airtight container to prevent sticking. Store at room temperature in a cool, dry place away from direct sunlight.
Store nut creams in an airtight container at room temperature for up to 2 weeks. Layer candies between sheets of parchment or wax paper to prevent sticking. Do not refrigerate, as moisture will cause the sugar to weep and become sticky. Keep away from heat sources and humidity.
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