"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sour Cream Walnuts, by , is from DiCarlo & Company Kitchen Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 c. sugar 1/3 c. sour cream 1 1/2 c. walnut halves 2 tbsp. milk 1 1/2 tsp. salt 1 tsp. vanilla
Combine sugar, sour cream, milk and salt in saucepan. Cook over low heat until sugar is dissolved. Boil to 238 degrees or to firm ball stage. Remove from heat and blend in vanilla. Add nuts; stir gently until creamy. Turn out on waxed paper and separate nuts. Makes about 3/4 pound.
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