Walnut Coffee Creams Candy Recipes

Steps:

• In a small saucepan, cood cream and corn syrup over low heat until corn syrup dissolves. Remove from heat; add coffee. Mix thoroughly; cool. Stir in sugar; mixture should form soft peaks. If not, add some more sugar. Chill covered 2 hours.
• Melt chocolate in a bowl or top of a double boiler set over a pan of simmering water. Stir until smooth. Drop by teaspoonfuls on waxed paper and flatten to form small chocolate buttons. Let set.
• Spoon filling into a small pastry bag fitted with a fluted nozzel. Pipe a rosette around edge of each chocolate button. Leave indentation in center. Place a walnut piece in cavity. Chill 30 minutes or until firm. Remove paper.
• Refrigerate in a covered container with waxed paper between layers up to 2 weeks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
• Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
• Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
• Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Whip one egg white w/ water until frothy.
• Beat in conf. sugar until firm.
• Add vanilla and knead.
• Roll in 1/2 inch diameter balls.
• Press firmly between walnut halves.
• Makes about 50 pieces.
• Store in airtight container.

Steps:

• Set oven to 325°F.
• Generously spray a baking/cookie sheet with nonstick cooking spray or line with parchment paper.
• In a medium bowl, toss the walnuts with sugar and salt, then drizzle the corn syrup over and toss with two forks to coat.
• Spread the nuts on the baking sheet (some nuts will stick together).
• Bake until the nuts are a deep golden and the sugar mixture is bubbling, stirring occasionally to break up lumps (this should take about 15 minutes of baking time).
• Cool completely on the baking sheet.

Steps:

• Mix together walnuts, cocoa, cinnamon, 1/3 c sugar and set aside.
• Preheat oven to 350 degrees.
• Grease a 10" bundt pan.
• In large bowl of electric mixer, cream butter with 1 1/2 c sugar until blended.
• Increase speed to high and beat until light and fluffy.
• Add eggs, sour cream, orange rind, vanilla and mix.
• Add dry ingredients and beat at low speed until mixed.
• At medium speed, beat for 3 minutes.
• Spread half of batter in prepared pan, sprinkle with nut mixture, top with remaining batter.
• Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
• Cool coffeecake in pan on wire rack for 10 minutes.
• Remove from pan and cool completely.
• Sprinkle with confectioners' sugar to serve.