Post by chief_cook2 on Feb 7, 2003 11:19:14 GMT -6
Ingredients
3 quarts grape juice
3 cups flour
2 cups sugar
1 cup cornstarch
3/4 cup corn syrup
walnut halves
Method
First, string the walnut halves on thread. Using medium to heavy cotton thread, cut thread to about 24
inches long. With a thin needle, carefully pass the thread through the walnut halves, leaving some
extra string exposed on either end. Knot both ends of the string. Blend flour, sugar, cornstarch and
corn syrup. Add juice and mix until smooth. Pour half of the mixture into a large, heavy saucepan,
bring to a boil and boil, stirring constantly, until mixture is thick. Remove from heat. Dip one string
of walnuts at a time into the hot grape juice mixture several times, and let the excess coating drip
into the pan. Transfer the walnuts to a drying rack; you can rig up a rack by propping a broom handle
between two chairs; place a pan and newspapers underneath to catch the drips; and dry overnight.
Reserve leftover cooked grape mixture. The next day, cook the remaining grape mixture. Pass the
remaining mixture through a sieve and add to the grape mixture in the pan. Dip the walnuts several
more times in the hot grape mixture. Hang to dry several days in a dark, cool place. To store or serve,
remove walnuts from the string and roll in powdered sugar. Store in covered jar or tin.
Note:
White grape juice or other fruit juices such as pear or apple can be used.
3 quarts grape juice
3 cups flour
2 cups sugar
1 cup cornstarch
3/4 cup corn syrup
walnut halves
Method
First, string the walnut halves on thread. Using medium to heavy cotton thread, cut thread to about 24
inches long. With a thin needle, carefully pass the thread through the walnut halves, leaving some
extra string exposed on either end. Knot both ends of the string. Blend flour, sugar, cornstarch and
corn syrup. Add juice and mix until smooth. Pour half of the mixture into a large, heavy saucepan,
bring to a boil and boil, stirring constantly, until mixture is thick. Remove from heat. Dip one string
of walnuts at a time into the hot grape juice mixture several times, and let the excess coating drip
into the pan. Transfer the walnuts to a drying rack; you can rig up a rack by propping a broom handle
between two chairs; place a pan and newspapers underneath to catch the drips; and dry overnight.
Reserve leftover cooked grape mixture. The next day, cook the remaining grape mixture. Pass the
remaining mixture through a sieve and add to the grape mixture in the pan. Dip the walnuts several
more times in the hot grape mixture. Hang to dry several days in a dark, cool place. To store or serve,
remove walnuts from the string and roll in powdered sugar. Store in covered jar or tin.
Note:
White grape juice or other fruit juices such as pear or apple can be used.