Portuguese Walnuts From Cascais
From gourmetana 13 years ago
- 3 hours to make
- Serves 18
Cascais is an extremely pretty town near Lisbon, known by its beaches, gardens, quaint old streets and even the new ones attract a lot of people. Cascais keeps its serene air of quiet elegance and intimacy. Restaurants with marvellous fish dishes abound and old patisseries still produce Cascais main sweet specialities: "areias" and these crackling walnut sweets, shiny and delicious with a coat of caramel. Read more This makes about 18 individual sweets and it is better to start the day before serving. See less
Ingredients
- 3 oz granulated sugar shopping list
- 4 oz ground almonds shopping list
- 4 tbsp water shopping list
- 9 walnuts, in perfect halves (18) shopping list
- 5 egg yolks, beaten shopping list
- Crackling caramel coating: shopping list
- 4 oz granulated sugar shopping list
- 3 tbsp water shopping list
- 2 drops lemon juice shopping list
How to make it
- Make a thick syrup with the water and sugar. Remove from the heat and mix in the beaten egg yolks, adding them gradually to the syrup.
- Mix in the almonds. Simmer, stirring until thick.
- Pour onto a plate and leave for a few hours. Then shape 1 inch balls with this paste. Place half a walnut on top of each and set them aside.
- Make a syrup with the water and sugar allowing it to turn into light coloured caramel. Watch over this carefully.
- When reaching this point take off the heat, add the 2 drops of lemon juice, stir and immediately submerge each walnut cake in it, using a fork.
- Place the coated cakes on a large oiled platter (to prevent sticking) and leave them until the following day.
- Pare any excess caramel from the sides with sharp scissors and place in paper cases.
- If the caramel dries up half way through the coating operation add a drop of water to it and bring again to the heat to restore its fluidity.
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