Ingredients with Measurements:
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (walnuts, pecans, or almonds)
Special equipment needed:
- Candy thermometer
- Wooden spoon
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Line a baking sheet with parchment paper and set aside.
2. In a medium-sized saucepan, combine sugar, corn syrup, water, and salt. Stir until sugar is dissolved.
3. Place the saucepan over medium heat and insert a candy thermometer. Cook the mixture until it reaches 300°F (hard crack stage).
4. Remove the saucepan from heat and stir in vanilla extract and chopped nuts.
5. Pour the mixture onto the prepared baking sheet and spread it out evenly with a wooden spoon.
6. Let the candy cool completely until it hardens.
7. Once the candy has hardened, break it into small pieces with a mallet or rolling pin.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
300°F (hard crack stage)
Serving size:
Makes about 1 pound of candy
Nutritional information:
Calories per serving: 200
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 50mg
Total carbohydrates: 32g
Dietary fiber: 1g
Sugar: 31g
Protein: 2g
Substitutions for ingredients:
- Light corn syrup can be substituted with honey or agave nectar.
- Chopped nuts can be substituted with shredded coconut or dried fruit.
Variations:
- Add a pinch of cinnamon or nutmeg for a spiced flavor.
- Use different types of nuts or a combination of nuts for a variety of flavors.
Tips and tricks:
- Use a wooden spoon to stir the candy mixture as a metal spoon can cause the candy to crystallize.
- Be careful when handling the hot candy mixture as it can cause burns.
- Store the candy in an airtight container to prevent it from getting sticky.
Storage instructions:
Store the candy in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
The candy does not need to be reheated.
Presentation ideas:
Arrange the candy pieces on a platter or in a decorative jar.
Garnishes:
Sprinkle chopped nuts or shredded coconut on top of the candy pieces.
Pairings:
Serve the candy with a cup of hot chocolate or coffee.
Suggested side dishes:
The candy can be served as a dessert or snack on its own.
Troubleshooting advice:
- If the candy mixture starts to crystallize, add a tablespoon of corn syrup and stir until the sugar dissolves.
- If the candy turns out too hard, reduce the cooking time by a few minutes.
Food safety advice:
- Be careful when handling the hot candy mixture as it can cause burns.
- Do not touch the candy until it has cooled completely.
Food history:
Stick candy has been around since the 1800s and was popular in general stores and candy shops.
Flavor profiles:
The candy has a sweet and nutty flavor with a crunchy texture.
Serving suggestions:
Serve the candy as a dessert or snack on its own or with a hot beverage.
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Taste: Sweet, Nutty, Crunchy, Caramel, Buttery, Caramel-Like