Cooking in progress....


Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)2257.492
Carbohydrates (g)82.6344
Total fats (g)218.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F | 2. Spread the chopped nuts in a single layer in a pan and toast them in the oven for 8 to 10 minutes, turning them about with a spoon from time to time. | 3. Watch carefully for any sign of burning. | 4. In a heavy 2-quart pan, combine the honey and sugar and, stirring constantly, bring to a boil. | 5. When the syrup reaches 220°F on a thermometer, lower the heat and stir in the nuts. | 6. Stirring often, cook for 15 minutes. | 7. Brush the inside of an 8- to 9-inch round pie tin or pan with cold water and pour in the nut mixture. | 8. Smooth the top and set aside, uncovered, to cool. | 9. When firm, dip the pan into hot water and invert a flat plate on top. | 10. Grasping the two firmly together, turn over; the candy should slide out in one piece. | 11. With a sharp knife dipped in hot water, cut into diamond shapes. | 12. The candy will keep at room temperature for about one week. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    walnut 1 shelled chopped 1927.12 0.0 0.0 218.0
    honey 2 cups - - - -
    sugar 6 tablespoons 330.37199999999996 82.6344 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

    Similar Recipes by Processes Similar Recipes by Category Composition