Chocolate Walnut Bars
Black walnut leaves are pinnately compound and alternately arranged on the stem. That means that each "leaf" is actually a long strand of many leaves that are attached at a single point on the branch. When black walnuts drop their leaves in the autumn, they drop the whole leaf stalk as one piece. Each one has 15 to 23 "leaflets" attached.
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Add walnuts and rum extract and beat until fairly stiff. Pour onto board, let set, and break into pieces. Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Carl B. Hall, Jr. Posted to Bakery-Shoppe Digest V1 #180 by Sean Coate on Aug 04, 1997
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1 cup Hammons Black Walnuts 1 tsp. vanilla. Buy Black Walnuts Directions. In a saucepan, mix syrup, sugar, water, salt and butter. Bring to a boil until sugar is dissolved. Add black walnuts then cook to a hard crack. Add vanilla and pour onto buttered cookie sheet. Break into pieces when cool.
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Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to sugar mixture and mix well. Stir in walnuts. Pour into a greased 8-in. square baking pan. Bake at 350ยฐ for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. These brownies, studded with big chunks of black walnuts, are.
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Gradually pour hot mixture in a thin stream over egg whites while continuing to beat the whites on high speed. Add vanilla and food coloring (if using). Continue beating on high speed until candy starts to lose its gloss, 3-4 minutes. When beaters are lifted, mixture should fall in a ribbon that mounds on itself.
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Remove and immediately add vanilla and black walnuts stirring quickly until well combined. Pour onto buttered dish, smoothing with a spatula if necessary (press additional black walnuts on top now, if desired). Place the dish in the freezer for 10 to 15 minutes to allow fudge to set. Tip the fudge from the plate and peel off the foil.
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Directions. In a saucepan, cook sugar, corn syrup and water until sugar dissolves and mixture comes to a boil. Add butter; cook until mixture reaches 280ยฐ on a candy thermometer. Stir in walnuts; cook until 300ยฐ (hard crack stage). Remove from the heat and stir in baking soda. Spread immediately into a greased 15x10x1-in. pan.
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Old-Fashioned Divinity Candy with Walnuts (1935) 1 cup Karo. 3 cups sugar. 1 cup walnuts, chopped. 2 egg whites. 1/2 cup water. 1 tbspn black walnut flavoring. Cook sugar and water until it forms a firm ball in cold water. Pour slowly over egg whites, and beat until like mashed potatoes.
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Directions. Butter a loaf pan. Combine maple and corn syrups, cream, and milk in a deep saucepan. (The syrup will rises several inches up the sides of the pan.) Cook, without stirring, until the mixture reaches 238 degrees (soft ball stage) on a candy thermometer. Remove the pan from the heat and set in a cool place until the mixture is lukewarm.
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Cook over low heat and stir constantly. When it thickens, add butter. Mix until the butter melts. Don't beat it too hard! Pour mixture onto a greased cookie sheet or pie pans-- just make sure it will not stick. When completely cool, break into small pieces. A hammer may come in handy for the breaking! Folks have suggested putting it in a bag.
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Pour the sugar in a heavy pot. Add the black walnuts. Cook on medium-medium high heat, stirring constantly. The sugar will begin to caramelize. It will be smoky, plan to open a window. Cook until the sugar melts and the nuts are coated in loose caramel. Quickly stir in the salt. Spread out the walnuts on a baking sheet.
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Bring to a boil over medium heat. Stir in cream of tartar. Reduce heat and continue to boil until the mixture reaches the hard ball stage (256 degrees on a candy thermometer). Remove from heat. Stir in butter and baking soda; then stir in the black walnuts. Pour onto a well-buttered plate or shallow bowl.
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