Tag Archives: sugar

Candied Nuts

This recipe is excellent for coating in chocolate.

1/4 cup sugar
1/4 teaspoon salt
1 tablespoon honey
1 tablespoon water
2 cups nuts

Cover a large plate or cookie sheet with parchment paper, waxed paper, or greased foil. If you need a hard glaze, preheat the oven to 425°F.

Mix all ingredients except the nuts in a heavy pan on medium-high heat and stir occasionally for 3 to 4 minutes, until the sugar dissolves completely and turns golden. Add the nuts and reduce the heat to medium-low, and keep stirring the mixture for another two minutes, until it turns golden-brown.

If you want the harder glaze, put the pan in your preheated oven. Stir after five minutes and put back in for another five to ten minutes, keeping a close eye on them to catch the bright, shiny glaze. They burn easily if left too long.

Spread the candied nuts on the baking sheet to cool for ten minutes or so before breaking them into chunks. These chunks can now be used in chocolate recipes. Yields enough candied nuts for 2 batches of Fruit and Nut Chocolate Bars (page 163).

1630s Spanish Hot Chocolate (p.44)

We want to emphasize that this is REALLY sweet – it has way more sugar than you would find in most modern hot chocolate.  You can drink it if you want, but we included it mostly for historical interest.

The original, which is republished in our book, is also available at Project Gutenburg.  Do a search on this page for “The manner of making Chocolate.”


We translated the recipe for hot chocolate from the 1630s into something you can make at home. The egg yolk is optional even in the original recipe. If you don’t have access to yard eggs, we recommend that you omit the yolk—it will still be a tasty plant-based rendition of an antique hot chocolate. You may also wish to omit the yolk if you’re very young, very old, have a compromised immune system, or don’t eat animal products. In the 1630s, sugar was for the gentry, so this recipe has a lot of sugar. It’s very sweet.

Makes about 2 pints
Takes 20 minutes

4 cups clean water
1/4 cup grated baking chocolate
1/4 cup sugar
One fresh egg yolk (optional)
Fresh white bread or biscuits (optional)

First, you’ll need access to clean water, which may be a little easier today than it was in 17th century Europe. We initially assumed the “Conduit Water” that the recipe calls for would have come from an aqueduct, but it turns out the term actually refers to spring water! For most of you, clean municipal tap water is an adequate substitute.

Next, boil your water. If it’s an option, boil your water in a covered pot over an open fire. If you don’t have access to an open fire, any method will do. In a small pot, whisk together the boiling water, grated baking chocolate and the sugar. Use a molinillo if you have one, otherwise, a common whisk or a fork will do. (molinilloMolinillos are traditional Mexican chocolate stirrers.)

This recipe comes from the 1630s, so when it calls for a fresh egg, we mean that if you don’t have a hen, find a friend who raises chickens. Then invite yourself over to make them antique hot chocolate, and schedule your date for the time of day when there is usually an egg still hot from the hen. If your egg has been refrigerated, let the yolk sit out at room temperature for a while so it froths easier. Beat the egg yolk until it’s very frothy, then add it to the beverage.

Pour the cocoa into a couple of mugs. Serve frothy and very hot with bread or biscuits.