Greek Walnut Spoon Sweet Recipes
FRESH WALNUTS IN SYRUP (GLYKO KARYDAKI)
This is traditional Greek spoon sweets this can be ranked on the top of the list as the best. June 24 happens to be St John's day and tradition has it that the green walnuts must be picked on this day, but in reality it depends where you live. The important thing is that the walnuts are not only green, but still tender and no woody. For this recipe you need some time, but it's something really special. Handling the nuts you should always wear gloves otherwise your hands will go black! We like this traditional spoon sweets for the breakfast like a jam (for example on my Zopf or Braided Bread Recipe #437716) and we like the syrup especially on plain yoghurt.
Provided by Artandkitchen
Categories Dessert
Time 1h2m
Yield 4-8 jars
Number Of Ingredients 6
Steps:
- If you cannot prepare the nuts the same day, you can store them in the fridge for about two weeks.
- Wash the nuts and peel the outer skin.
- Take a knitting needle and prick the walnuts once. Place in a pot with plenty of water to cover them.
- Boil till soft.
- Remove from the saucepan and put into a large bowl of cold water.
- Leave in the water for 48 hours, changing the water every 8 hours.
- Remove from the saucepan and put into a large bowl of cold water and add the juice of one lemon.
- Leave in the water for 1 hour, this will make them crunchy and shiny.
- Put the 400ml of water and the sugar together in a saucepan and bring to the boil. Simmer for 8 minutes.
- Drain the nuts and put them into the syrup and boil for 5-7 minutes.
- Take the saucepan off the heat and put to one side for 24 hours. The walnuts need to stay in the saucepan to cool for 24 hours. At no time should you put the lid on the saucepan.
- Put the saucepan back on to boil and boil rapidly, when it is ready (the syrup thickens) add the juice of one lemon, boil for a little and remove from the heat.
- Add the cinnamon and the cloves.
- (The preparation time doesn't include the waiting time. Cooking time only approximately).
Nutrition Facts : Calories 2804.4, Fat 163.1, SaturatedFat 15.3, Sodium 10.8, Carbohydrate 336.9, Fiber 17.6, Sugar 306.6, Protein 38.4
GREEK WALNUT SPOON SWEET
For those of you who have walnut trees and don't know what to do with all the nuts; here's a traditional greek recipe for a spoon sweet -- a 'green' walnut preserve. You pick the walnuts when they're still unripe and the shell has not hardened and make this lovely sweet which can be served as is, in tiny amounts, on tiny plates, with a glass of ice-cold water (as it is here in Greece), or chop up the nuts and drizzle over some ice cream with a little of the syrup. The whole procedure is done over 2 days, but it is very simple to do.
Provided by evelynathens
Categories Dessert
Time 40m
Yield 2 pounds
Number Of Ingredients 6
Steps:
- Wash the walnuts well; place in a saucepan and add water to cover by two to 3 inches; boil until the walnuts have got quite soft (there is no time for this); remove from water and put in a large bowl with enough cold water to cover; leave in water for 48 hours, changing water every 8 hours.
- Boil the 2 lbs sugar with 3 cups water for 8 minutes; drain the walnuts from the water and insert an entire blanched almond into the centre of each walnut (this is done most easily using the pointy end of the almond to push it in); add the walnuts to the syrup and boil for 5-7 minutes; remove the saucepan from the fire and leave the walnuts to cool in the syrup for 24 hours.
- Put the saucepan back on the fire and bring to a boil again; skim off any foam that develops on the surface; boil until the syrup thickens no time is given for this, add the lemon juice and the vanilla beans; continue boiling the walnuts for a few more minutes (5-8?) and remove from the fire; when cold, put up in jars.
Nutrition Facts : Calories 5053, Fat 324.6, SaturatedFat 30, Sodium 32.1, Carbohydrate 527.2, Fiber 36.3, Sugar 467.9, Protein 81.6
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