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1 cup maple sugar
1/2 cup water
1/2 cup walnut halves (or any nut)
and/or 1 cup dried apricots or
prunes
Directions: Place maple syrup and water in a small,
deep saucepan and heat slowly, without stirring, to the softball stage
(238 F. on a candy thermometer.)
Remove from the heat.
Drop the walnuts into the hot syrup. Turn gently with
a spoon so they are evenly coated.
Remove to aluminum foil with a slotted spoon.
Repeat with the apricots.
If the syrup begins to harden, heat just
long enough to melt it again.
Cool nuts and fruit to room temperature
and serve.
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Native American
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