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Dulceață de nuci verzi
Dulceață de nuci verzi: unripe walnuts soaked for a week, then candied whole in clove syrup until black, glossy and tender
Around Sânziene in late June, families in Moldavia and Transylvania climb the walnut trees to gather nuts that are still green and soft, before the shell has begun to form. A week of patient work follows: peeling, pricking and soaking in water changed morning and evening until the harsh bitterness leaches out, then slow simmering in a syrup scented with cloves and lemon until the nuts turn glossy black. The finished dulceață is offered the old way, one walnut on a small glass saucer with a teaspoon and a glass of cold water for a visitor, or with coffee on a winter afternoon. Each nut is tender all the way through with a faint crunch at the heart, tasting of caramel, cloves and something resinous and bittersweet. The decisive mistake is picking too late: if a darning needle no longer slides easily through the centre, the shell is hardening and the nuts will stay woody whatever you do. The syrup is done when a drop holds its shape on a cold plate. Chef's tip: wear gloves for every stage, as green walnut juice stains skin brown-black for days.
- Total time
- 175 min
- Difficulty
- hard
- Serves
- 24
Ingredients
For the walnuts
- 2 ¼ lb green walnutsabout 50–60, picked late June; a needle must pass straight through
- cold water, for soaking and blanchingseveral litres over the week
For the syrup
- 2 ⅝ lb sugar
- 2 ½ cups water
- 20 cloves
- 1 lemonjuice only; or 1 tsp citric acid
- 1 vanilla pod (optional)split
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Method
0/10 doneStep 1: Put on rubber gloves. Test a few 2 ¼ lb green walnuts with a needle; it should pass through the centre with no grit. Peel off the thin green skin with a vegetable peeler and drop each nut straight into a bowl of cold cold water, for soaking and blanching so it does not blacken unevenly.
40 minStep 2: Prick each nut 3–4 times right through with a skewer or fork, which lets the bitterness out and the syrup in.
15 minStep 3: Cover the nuts with fresh cold water and leave them in a cool place or the fridge for 6–7 days, changing the water morning and evening. The water starts out brown as strong tea; the nuts are ready when it stays almost clear and a thin slice tastes only gently bitter.
Step 4: Drain, cover with fresh water in a large pan, bring to a boil and boil for 10 minutes. Drain and repeat twice more with fresh water each time, until the nuts are soft enough for a skewer to go in easily.
35 minStep 5: Make the syrup: bring the 2 ⅝ lb sugar and 2 ½ cups water to a boil in a wide pan over a medium heat, stirring until clear, then boil for 5 minutes.
8 minStep 6: Add the drained nuts, the 20 cloves and the 1 vanilla pod if using. Simmer gently for 10 minutes, then take off the heat, cover with a clean cloth and leave for 12 hours so the nuts drink in the syrup.
10 minStep 7: Next day, bring back to a gentle simmer and cook for 30–40 minutes, stirring carefully, until the nuts are black and glossy and the syrup is thick: a drop on a cold plate should hold its shape (about 225°F). Stir in the 1 lemon juice for the last 5 minutes; it keeps the syrup from crystallising and adds the acidity it needs for keeping.
40 minStep 8: Meanwhile, wash 4–5 jars of 300 ml and their lids in hot soapy water, rinse, and dry the jars in a 250°F oven for 10 minutes; simmer the lids for 5 minutes.
15 minStep 9: Pack the hot nuts into the hot jars and pour in syrup to cover them completely, leaving 1 cm headspace. Wipe the rims and close. For cupboard storage, boil the closed jars covered by 3 cm of water for 10 minutes, then leave to cool undisturbed.
15 minStep 10: Let them rest for 2 weeks before eating. Sealed jars keep a year in a cool, dark place; once opened, keep in the fridge for 2–3 months and always use a clean, dry spoon. Discard if you see mould, the syrup fizzes or smells fermented, or the lid bulges.
Nutrition per serving
- Calories
- 175 kcal
- Protein
- 1 g
- Carbs
- 40 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dulceață de nuci verzi take?
- About 175 minutes in total: 75 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of green walnuts?
- Pecans or chocolate chips, same amount.
- What can I use instead of sugar?
- Caster sugar, same amount.
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