Black Nuts
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 14 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg walnuts, unripe green ones
- 1 vanilla pod (s)
- 1.4 kg canning sugar
- 1.2 liters water
- 3 carnation (s)
- 1 tablespoon allspice, whole
- 2 mace or 1/4 teaspoon nutmeg grated
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- Important note from the chef recipe editing:
- The preserving sugar used here is not preserving sugar! You can also use normal household sugar.
- As a first step, put on gloves, the color of the nuts is very clingy. Then prick all the nuts several times (10-15 times) with a needle. It works well with a roulade needle. Put the nuts in cold water in a cool place. Change the water every day for 14 days. During this time they change their color from green to black.
- Now put the nuts on top with cold water and cook for 30 minutes, drain, rinse and drain.
- Scrape out the pulp from the vanilla pod.
- Now bring 1.2 l of water, 1.2 kg of sugar, the pulp and the vanilla pods, the spices and the salt to the boil until the sugar has dissolved. Let cool a little, then pour over the nuts and let stand for 1 day.
- On the 2nd day, pour off the syrup and collect it. Add 100 g sugar and bring to the boil, cool a little and pour over the nuts again, let stand.
- Repeat everything on the 3rd day.
- On the 4th day, bring the nuts to the boil with the syrup, fill them into twist-off glasses, close them and let them mature for 6 months in a cool place.
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