Summary

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

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Instructions

1. Important note from the chef recipe editing:
2. The preserving sugar used here is not preserving sugar! You can also use normal household sugar.
3. 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.
4. Now put the nuts on top with cold water and cook for 30 minutes, drain, rinse and drain.
5. Scrape out the pulp from the vanilla pod.
6. 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.
7. 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.
8. Repeat everything on the 3rd day.
9. 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.