Homemade candy recipes for Christmas: Opera nut creams & crystallized nuts from 1981

Christmas candy Opera nut creams and crystallized nuts recipes from 1981

Christmas candy: Opera nut creams & crystallized nuts recipes

This Christmas, give a gift that won’t last.

Recipes for Opera Nut Creams & Crystallized Nuts

Opera nut creams recipe


2 cups C and H Granulated Sugar
3/4 cup heavy cream
1/2 cup milk
1 tablespoon light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
3/4 cup chopped walnuts
1 package (6 oz.) semi-sweet chocolate pieces, melted


Combine sugar, cream, milk, corn syrup and salt in a 4-quart saucepan. Mix well. Bring Mt boil on medium heat. Place thermometer in mixture and cook to 236 degrees (soft ball stage). Remove from heat and cool to 110 degrees (lukewarm) without stirring.

Beat in vanilla until mixture loses its gloss. Add nuts. Spoon into buttered 8-inch square pan. Cool to firm. Spread chocolate over top. Cool until firm and cut in squares. Garnish as desired with nuts, fruits.

Makes about 50 pieces, or 2 pounds

Classic Christmas sweets: Homemade candy & fudge recipes (1960)

Crystallized nuts candy recipe


1-1/4 cups C and H Golden Brown Sugar, packed
1/4 cup cream
1 tablespoon butter or margarine
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 teaspoon vanilla
2 cups whole almonds


Combine sugar, cream, butter, cinnamon and salt in 2-quart saucepan. Mix well. Bring to boil over medium heat. Place thermometer in mixture. Continue cooking to 244 degrees (firm ball stage), stirring constantly. Remove from heat. Add vanilla and nuts. Continue stirring until candy grains on nuts. Spread on cookie sheet to cool. Makes about 1-1/4 pounds.

C and H Pure Cane Sugar from Hawaii

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