tag:blogger.com,1999:blog-24170237.post4941337370929017803..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Nutty Candy.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-24170237.post-69795509262209598442010-12-28T10:18:09.524+10:002010-12-28T10:18:09.524+10:00Dear anonymous: I have looked high and low for th...Dear anonymous: I have looked high and low for the same sugar coated filberts. When a young child in Indiana, our family drug store carried these. I found them again at nashvillecandy.com -they are $14. a pound! Called "Cream filberts (Moth balls).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-14944808154120228912009-11-18T06:49:26.090+10:002009-11-18T06:49:26.090+10:00Have you ever had the sugar coated filberts (hazel...Have you ever had the sugar coated filberts (hazelnuts) candy sometimes called "Moth Balls" or "Snow Balls"(which they resemble)? They were often given to me by my Grandmother as a special treat. They were like a hard candy at first but as you rolled them around in your mouth - they had a real creamy and delicious sugary coating which you enjoyed for awhile until you got to the filbert in the middle? I can't find them anywhere. Can you help me find these "Old Fashioned" candies?<br />Thanks,<br />TweekyMomAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-9291064007292949432008-10-05T06:44:00.000+10:002008-10-05T06:44:00.000+10:00I grew up with pecan pralines and I love them. The...I grew up with pecan pralines and I love them. The version I'm used to has a fairly high candy to nut ratio, so that it looks a lot like a cookie studded with nuts, rather than candied nuts. Thanks to the anonymous poster for the recipe, I'll have to try that, since I don't have the recipe my mother used to use.<BR/><BR/>BTW - there is a very similar Mexican confection that can be purchased in stores in some parts of the Southwestern U.S., but I don't know the name off the top of my head.Anonymoushttps://www.blogger.com/profile/07237626810464426460noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-85760996051973063522008-10-05T06:18:00.000+10:002008-10-05T06:18:00.000+10:00Yum. And thanks to Anonymous. My dad is from Flori...Yum. And thanks to Anonymous. My dad is from Florida and my mom used to make pecan pralines, probably from a recipe his mother taught her. I love them, but don't have the recipe, so now's my chance to revive an old favorite from my childhood.<BR/><BR/>In the version I'm used to, the praline looks a bit like a cookie studded with pecans.Anonymoushttps://www.blogger.com/profile/07237626810464426460noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-91547937539195566802008-10-04T06:30:00.000+10:002008-10-04T06:30:00.000+10:00Hello Anonymous - this is fantastic, thankyou! I a...Hello Anonymous - this is fantastic, thankyou! I am definitely going to try these, if I can get hold of some Karo syrup. I think ordinary glucose syrup can be substituted, but I know I have seen Karo occasionally here.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-17956584148570329362008-10-04T01:28:00.000+10:002008-10-04T01:28:00.000+10:00Here you are, direct from New Orleans, a praline r...Here you are, direct from New Orleans, a praline recipe:<BR/><BR/>2 cups granulated white sugar<BR/>2 cups dark brown sugar<BR/>1 cup evaporated milk<BR/>3/4 stick of butter<BR/>1 pinch of salt<BR/>1 large kitchen spoon of dark Karo syrup (not quite 1/4 cup)<BR/>½ teaspoon vanilla extract<BR/>2-5 cups pecan halves, depending on your preference (I used about 2 ½ cups)<BR/><BR/><BR/> Combine sugars, milk, butter, salt and Karo syrup in a saucepan and cook until mixture reaches soft ball stage. Add pecan halves and vanilla; return to boil, let mixture reach soft ball stage again. Remove from heat and beat until mixture turns glossy and begins to thicken (the more pecans you’ve added, the quicker this step, the fewer pecans, the longer). Drop quickly onto wax paper.<BR/><BR/>I thought the chocolate ones were a modern invention--and had always scoffed at them accordingly!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-35059181277848658892008-10-03T08:51:00.000+10:002008-10-03T08:51:00.000+10:00Hhi LizLoukaI love that little anecdote!Hhi LizLouka<BR/>I love that little anecdote!The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-52817722493733078022008-10-03T08:31:00.000+10:002008-10-03T08:31:00.000+10:00Apart from the cochineal, this sounds like those s...Apart from the cochineal, this sounds like those sugar-coated nut makers with the hemispherical copper pans who seem to be at every market these days. Apropos of which, the first time I saw them was at Balmain Markets. I was alerted by overhearing two women: "Have you seen the man with the honey coated nuts?" - "Lead me to him!"Liz + Loukahttps://www.blogger.com/profile/11041957231286910198noreply@blogger.com