Walnut syrup - homemade recipe

When calculating ingredients, nuts are not weighed, but counted individually. Let's not deviate from tradition and take one hundred nuts;

For the syrup you need:

• 1 kg sugar;
• 1 l. water;
• Cardamom, cinnamon, vanilla to taste;
• Rubber gloves for work.

There's a lot of fuss with the syrup, but it's worth it. Nuts for syrup are collected immature, in the so-called “milk ripeness,” when the shell is still soft and the kernel has not formed.

This is approximately the end of May - beginning of June, depending on the region. Don’t miss this moment, because if the nut is overripe, then you don’t have to try to make anything out of it.

It is very important to properly prepare the nuts for the syrup. Some nuts are peeled by cutting off the green skin with a thin knife. But this is optional. This will not affect the taste, but it is this peel that gives the dark color. If you do not peel it, the nuts, and therefore the syrup, will be black.

And don't forget to wear gloves before cleaning the nuts.

Now you need to soak the nuts for three days to remove the bitterness and excess coloring. Fill the nuts with plain cold water and change the water 3-4 times a day.

During this time, the nuts will darken greatly and before cooking they need to be treated with a solution of baking soda.

Dilute 150 grams of soda in 3 liters of water and pour this solution over the nuts for 4 hours. This is done so that the nuts do not overcook and remain intact.

Rinse the nuts again under cold running water.

Boil water in a saucepan, pierce each nut with a toothpick in several places and pour them into boiling water. Boil the nuts for 10 minutes, and then drain the water into the sink; it cannot be used anywhere.

Fill the nuts with sugar, pour water into the pan, and now the cooking of the syrup begins.

Cook the nuts over low heat for an hour. This time is enough for the nuts to cook and impart their taste to the syrup. Strain the syrup. The nuts can already be eaten, but the syrup should be brought to a boil again, aromatic spices should be added to it and poured into prepared jars.

Walnut syrup is dark in color, almost black. This is a very beautiful and healthy syrup; it is widely used not only in cooking, but also in medicine.

It is better to store walnut syrup in a cool, dark place for no more than 12 months.

The hardest part about making syrup is preparing the nuts. Therefore, do not miss all the stages of preparation in the video, because green nuts are prepared in the same way for both syrup and jam.