Hickory Nut Candy
A classic candy recipe featuring hickory nuts, sugar, and water, cooked to a thread stage and then cooled and cut into squares.
Ingredients
- 1 cup Hickory nuts (meats)
- 2 cups Granulated sugar
- 1/2 cup Water
- 1/2 teaspoon Vanilla extract (Originally Royal Extract Lemon or Vanilla. Substituted with vanilla extract for modern preference.)
Instructions
- 1In a medium saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Once boiling, stop stirring. Use a candy thermometer and cook until the syrup reaches the soft-ball stage (235-240°F or 113-116°C). Alternatively, test by dropping a small amount of syrup into cold water; it should form a soft, pliable ball.
- 2Remove the saucepan from the heat. Stir in the vanilla extract. Let the syrup cool slightly, then pour it into a bowl of ice water. Stir quickly until the syrup turns white and thickens.
- 3Stir in the hickory nuts. Pour the mixture into a lightly greased flat tin or baking sheet. Let it cool completely until hard.
- 4Once the candy is completely cold and hard, cut it into small squares and serve.