Black Walnut Recipe

Ingredients:

Steps:

• In a large bowl, cream butter, white sugar, and brown sugar. Add eggs and beat until smooth. Sift together flour, baking soda, and salt. Stir dry ingredients into the creamed mixture until well blended. Stir in walnuts last. Shape dough into logs about 2 inches in diameter, wrap them in wax paper, and refrigerate until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice dough logs into 1/2 inch slices, and place on baking sheet. Bake in preheated oven for 8 to 10 minutes. Mmmm nuttylicious!

Nutrition Facts:

Ingredients:

Steps:

• Read the entire recipe before you begin, and make sure you have a cookie sheet lined with a silpat or another nonstick surface at the ready.
• In a 2 qt or similar saucepan, preferably heavy stainless or cast iron (no aluminum here unless you're experienced–it's too thin and uneven) heat the nuts and sugar on medium-high heat, stirring constantly with a wooden spoon. The sugar will start to clump and crystalize a bit this is normal, it may take a bit depending on your pan.
• After roughly 5 minutes the sugar should start to melt and change color do a light amber. Continue stirring constantly with the wooden spoon to prevent burning, and to encourage even toasting of the nuts. If the sugar isn't melted yet, don't worry, just keep stirring.
• The sugar will liquify and get loose as it gets darker. Once the sugar is completely melted and dark amber colored, the nuts should smell nice and toasty, but not be burnt. Take it off the heat immediately.
• Quickly transfer the nuts to a silpat, cookie sheet, or other nonstick surface (in a pinch I've spread them out in a cast iron skillet).
• Spread the molted hot nut mixture into an even layer, season with the salt while it is still hot and sticky, you don't want to stir in the salt since it will destroy the individual flakes of salt, making them melt.
• Cool the nuts completely.
• After the nuts are cool, they will be brittle, and likely in one large, giant hunk. break off small bite size pieces of the croquant and store in an air tight container. The candied nuts will keep for a few weeks stored in a cool dark place.

Ingredients:

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in 1-1/4 cups walnuts. Finely chop the remaining nuts. , Shape dough into two 15-in. rolls. Roll in finely chopped nuts, pressing gently. Wrap each roll in waxed paper. Refrigerate for 2 hours or until firm. , Unwrap dough; cut into 1/4-in. slices. Place slices 2 in. apart on greased baking sheets. Bake at 300° for 12 minutes or until lightly browned. Remove from pans to wire racks to cool.

Nutrition Facts:

Ingredients:

Steps:

• Heat oven to 375°F. In medium bowl, beat eggs and brown sugar with electric mixer on medium speed until smooth. Add syrup, butter, lemon peel, lemon juice, vanilla and salt; beat until smooth.
• Sprinkle walnuts in pie crust; pour filling over nuts.
• Bake 55 minutes (center of pie will not be set). Cool completely on cooling rack, about 1 hour. Serve with whipped cream.

Nutrition Facts: