Your Walnuts description sounds exactly like how mine turned out. Mine had sort of a fudge-y coating as well. But my walnuts looked just like pictures posted by other CF members last year.

Michelle

Well then I guess they're not a flop after all! I guess I just had different expectations for how they would turn out. I'm sure that's b/c despite many attempts, my caramels always cystallize, and I figured that's just what happened here. Little did I know that I was supposed to be aiming for that, LOL!

Here's the photo of the SC Walnuts. This photo is not mine but it was posted along with the original recipe.

{{!gwi}}

Michelle

Thanks Michelle! Except for the fact that my nuts look a bit more drowned in the coating, they do look fairly similiar.

They are D-E-L-I-S-H! I like to add a little cinnamon to the mix before adding the nuts; it gives them a really nice holiday spice.

Now I need to add THESE to my baking list! I forgot about them this year.

I remember last year I think it was Monique who took a totally gorgeous picture of these Sour Cream Walnuts. Monique? Did you save that picture?

Oooh I forgot all about these too..
I've got to make them as well..didn't get to them last year.

Michelle, thanks for posting my photo. I think I have all the ingredients on hand. Just might have to make a batch soon.

Ann

Is this the photo posted by Monique? I think so, but I could be wrong...
Smiles,
Sooz
{{!gwi}}

Another option is to use 1/2 cup maple syrup in lieu of the 1/2 cup white sugar or alternatively, replace the 1 cup brown sugar with 1 cup white and use 1/2 cup maple syrup.

Carol

Okay, so I tried them last year and they didn't turn out well at all. Not sure what I did wrong, but they weren't "fudgey", nor did they look like any of the beautiful photos posted.

So.....Did I just screw up royally, and should I try them again?

Linda

SCW were the first item on my list for the Christmas Eve party. They were a hit last year so if I screwed them up it went unnoticed. I used the maple syrup substitution that Carol mentioned above.

My challenge has been to find half walnuts that aren't broken. I found some in North Carolina while at Paney Camp and should have bought more than I did. Yesterday I found some at the Fresh Market in the bulk bin; about 50% weren't broken.

If your sour cream walnuts are crystallizing and you want them more fudgy, you can try a couple of things.

1. Calibrate your thermometer. Check to see the temperature is accurate by putting it in boiling water. Does it read 212 degrees (or whatever boiling is at your altitude). Sometimes a thermometer will be off a degree or two. Once you know you can allow for that.

2. If you substitute a different form of sugar, the crystals don't bond. So reduce the white sugar by a tablespoon or two and use corn syrup instead.

3. The soft ball stage actually starts at 235 degrees with 240 being the maximum. At 240 you have to be pretty speedy getting the walnuts on the tray and separated, especially if you're doing a double batch. It's fine to back off a bit on the temperature, resulting in a softer creamier coating. Try 236, for instance.

I hope this helps.

Carol

OOOh thank you for reminding me..I have to make these again..where is that recipe now? OY..
Thanks for posting my pic..

I think mine's on a CD..somewhere!

Yep Sooz! That's the picture I LOVED of these nuts. I made it my desktop for a while last year!

I've read so much about these that I've got to give it a try. (Another reason to invest in that talking candy thermometer, huh? Like I needed more incentive!)

I've searched the site to no avail--can someone PLEASE post the recipe?

Sure. This was originally posted on Harvest.

VERY yummy and addicting....great gift. Source: UCCE Master Food Preservers of El Dorado County. (from Monique_CA)

Sour Cream Walnuts
1 cup brown sugar
1/2 cup white sugar
1/2 cup sour cream
1 teaspoon vanilla
3 cups walnuts

Cook and stir sugars and sour cream to soft ball stage (240 degrees F on candy thermometer). Remove from heat and stir in vanilla. Add walnuts stirring gently till coated. Spread on pan to cool.

Carol

Going through my cookie cookbook that I created from recipes here, I found that someone said they use a lot more walnuts than the recipe calls for so they are more nutty and not all candy. I have never made them, so I don't know how that went.

Thank you, thank you, Readinglady!

I'll be making these after my last exam on Tuesday.

I made mine with more walnuts then the recipe called for. I knew that they would be too sweet for us if I made as the recipe reads.

As I remember I think I added about 4 1/2 c. of walnuts. This is just an estimate though, I just added until the fudgey consistency looked thin enough for us.

Michelle

The additional walnuts sound like a great idea. Especially if you want a creamy-fudgy consistency and don't cook all the way to 240 because you'll have excess candy.

Carol