Does anyone have the recipe for nut loaf?!


Question: My great-grandma used to make what she called a 'nut loaf' at Christmastime, but when she passed away, she took the recipe with her. This year at Thanksgiving my family all got to talking about it and how much they miss it. What I know about it is the center has a nougat like mix, and the outside has a thin layer of caramel with peanuts...and that it has A LOT of sugar in it. Does anyone have a recipe like this or similar?


Answers: My great-grandma used to make what she called a 'nut loaf' at Christmastime, but when she passed away, she took the recipe with her. This year at Thanksgiving my family all got to talking about it and how much they miss it. What I know about it is the center has a nougat like mix, and the outside has a thin layer of caramel with peanuts...and that it has A LOT of sugar in it. Does anyone have a recipe like this or similar?

CARAMEL NUT LOG

NOUGAT CREAM CENTER:

3 c. sugar
1 1/3 c. light corn syrup
1 c. water
2 egg whites, beaten stiffly
1/4 c. melted butter
1 tsp. vanilla
1/8 tsp. salt

Combine 3/4 cup sugar, 2/3 cup syrup and 1/4 cup water in 1 1/2-quart pot. Stir over medium heat until sugar dissolves, then boil to 238 degrees. Pour syrup over beaten egg whites, beating constantly until slightly cool; about 5 minutes. Spoon into well-buttered bowl, then make a "well" in the center. Let stand.
Blend 2 1/4 cups sugar, 2/3 cup syrup, 3/4 cup water over medium heat; stir until sugar dissolves. Boil to 258 degrees. Pour syrup into egg white mixture (well) in bowl; beat until thoroughly mixed. Stir in butter, vanilla and salt. Beat well. Let stand, beating occasionally until mixture is very stiff.

Press evenly into 8x8x2-inch pan lined with waxed paper. Cover and refrigerate. This can be made several days ahead. Before making caramel coating, turn nougat out on cutting board and cut into 16 equal logs.


CARAMEL COATING:

2 c. sugar
1 1/4 c. light corn syrup
1/4 tsp. salt
1 lb. pecans (walnuts), chopped
1 1/2 c. light cream
1 tsp. vanilla

Combine sugar, syrup and 1/2 cup cream in 2-quart pot. Stir over medium heat until sugar dissolves; boil to 236 degrees. Add another 1/2 cup cream and cook again to 236 degrees. Then add last 1/2 cup cream and cook to 242 degrees.
Lower heat and stir often as caramel thickens. Remove from heat and stir in vanilla and salt. For dipping, pour caramel mixture into top of a double boiler (with hot water below). Dip one log at a time, and drain slightly before rolling in chopped nuts. Wrap in waxed paper and store in a cool place.

STRAWBERRY NUT BREAD

1 16-oz. bag frozen strawberries, thawed & drained
2 cups granulated sugar
1-? cups oil
2 large eggs
3 cups flour
3 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup coarsely-chopped walnuts

Preheat oven to 350 degrees F. Grease bottoms only of two 9” loaf pans & set pans aside. Slightly mash berries; set aside. In large bowl, mix sugar & oil. Stir in berries until well mixed. Stir in eggs until well blended. Stir in remaining ingredients, except walnuts., just until moistened. Gently stir in walnuts. Turn into prepared pans & bake for 60 to 70 minutes, or until done. Cool for 10 minutes in pans. Transfer to wire racks & cool completely. Wrap tightly in plastic wrap. Store at room temperature for up to four days or refrigerate for up to 10 days

Yield: 2 Loaves





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