ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Candied Walnuts

Misc.

HELP!!! I used to have a great recipe for candied walnuts. It used evaporated or sweetened condensed milk. I can't find it now! I have 12 bags of walnuts waiting to be prepared for Chistmas baskets and now I can't find the recipe after a trans-continental move!! If you can help, please email me at

Thanks in advance for your help!

MsgID: 0045594
Shared by: Niki
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Candied Walnuts
  Niki
2 Recipe: Candied Walnuts
  Almost what you want...
3 Thank You: Candied Walnuts
  Linda, Felton, CA
ADVERTISEMENT
Random Recipes
  • Barbecued Brisket (oven, Progressive Farmer magazine)
  • BARBECUED BRISKET 6 pounds beef brisket 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon minced garlic 4 medium onions, thinly sliced 2 cups water, divided use 16 ounces tomato sauce 1/2 cup chopped onion 1/4 cup Worces...
  • Kahlua Baked Beans
  • KAHLUA BAKED BEANS 4 cans (about 1 lb. each) oven baked beans 1 c. Kahlua 1/4 c. chili sauce 1 tbsp. prepared yellow mustard 1 tbsp. molasses In large baking pan or casserole, combine all ingredients; refrigerate 4 h...
  • Pad Thai (The Original Thai Cookbook)
  • PAD THAI 1/2 cup vegetable oil 6 garlic cloves, finely chopped 1 cup small cooked shrimp 1 tbsp sugar 3 tbsp fish sauce 1 1/2 tbsp ketchup 2 eggs, beaten 3/4 lb rice vermicelli soaked in hot water for 15 minutes ...
ADVERTISEMENT
  • Walnut Vegetable Medley
  • WALNUT VEGETABLE MEDLEY 3/4 pound green beans 1 1/2 pounds carrots 2 tablespoons butter or margarine 1/2 teaspoon grated lemon peel 1/2 cup Diamond Walnuts, chopped 1/4 teaspoon seasoned salt Cut beans into 1 1/2-inc...
  • Mediterranean Red Rice Salad
  • Mediterranean Red Rice Salad Choose a type of rice that is firm. We use red rice here, but black rice and wild rice blends are also a good choice. Brown rice that is slightly undercooked will work too. You can substi...
  • Low Fat, Low Sugar Lemon Merigue Pie (using Splenda)
  • In attempt to get back on the low fat road, I made the following for DH. It worked very well and was QUITE tasty! omitted the pie crust and just put the filling into my Emil Henry pie pan (heavy ceramic) and topped with ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Candied Walnuts
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!