- Cook Time
- Prep Time
- 16 ServingsServings
- 1 1/2 cups California walnuts
- 1/2 cup yellow raisins
- 1/2 cup currants
- 1/2 cup chopped dried figs
- 1/2 cup all purpose flour
- zest of one lemon
- zest of one orange
- 1 teaspoon ground cinnamon
- 1/4 Teaspoon ground cloves
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- a pinch of white pepper
- 3/4 cup Sugar
- 3/4 cup honey
- 2 tablespoons unsalted butter
1 Heat the oven to 300ºF. Prepare a spring form pan with nonstick spray and line with parchment, and then spray the parchment.
2 Coarsely chop the walnuts
3 n a bowl, mix the walnuts with the raisins, currants, figs, flour, orange and lemon zest, and spices.
4 In a small saucepan on medium heat, heat the sugar, honey, and butter stirring constantly, until it reaches between 242ºF and 248ºF on a candy thermometer (soft ball stage).
5 Immediately pour into the walnut mixture and stir together quickly. Then pour it into the prepared pan and smooth it with a spatula. It hardens quickly so work fast.
6 Bake about 30 to 40 minutes, until set.
7 Once cool, remove from the pan , peel off parchment and cut into 16 pieces.
Source: Chef Duskie Estes and Chef John Stewart and California Walnut Board