Things are simply nuts today, so let’s get right to it, starting with this wonderful reminiscense shared by Camano Island cook Bette Magner.
“After reading the request for spiced filberts from Sandy Archdale,” she writes, “I thought about spiced candied walnuts. My mother used to make these during World War II. Due to rationing, this way we got our sweets without using up all of our sugar allotment. As I remember them, they were exceptionally good.
“It’s been a long time since I have made these. In fact, it took me a while to remember where this recipe was. My mother’s been gone since 1979, but I finally found it in her old recipe file.”
And Sherry Martin of Monroe says, “I know Sandy Archdale requested spiced filberts, but these sugared walnuts are easy and very delicious!”
Bette and Sherry’s recipes are coming right up, but first, for those of us who love nuts but don’t really care for them if they’re all gussied up, Mount Vernon helper-outer Dave Jones offers us a great alternative.
“The recipes printed in the Forum so far were very nice — but — there is only ONE way to enjoy this wonderful treat,” he says. “First, brush off any loose fibers. Then heat a frying pan over medium heat; add butter (don’t substitute anything else), add the filberts and shake the pan constantly until the filberts have browned. Do not let them burn! Turn the nuts into a bowl lined with paper towels to cool, add a touch of salt and enjoy!”
Dave adds, “Going out and picking filberts is also a treat — Cashmere and Leavenworth are great picking areas.”
Mother’s WWII spiced candied walnuts
1 cup cane sugar
6 tablespoons milk
Cinnamon to taste (approximately 1/2 teaspoon)
1/2 teaspoon vanilla
11/2 cups walnut meats
Put sugar, milk and cinnamon in a pan. Boil until it forms a soft ball. Add the vanilla and walnuts and stir until the mixture can no longer be stirred. Turn out onto waxed paper and separate quickly.
Sugared walnuts
1 cup granulated sugar
1 cup brown sugar
1/2 cup sour cream
1/2 teaspoon vanilla
1 pound shelled walnuts
In a saucepan, mix the sugars together with the sour cream. Stir constantly over medium heat until mixture boils, then continue cooking and stirring for 4 to 5 minutes. Remove pan from heat and stir in vanilla and nuts. Coat well, then spread thinly on waxed paper. Let cool and break into pieces. Store in airtight container or self-sealing plastic bags.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206, or kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Good Life section.
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