Makes 2 ½ dozen
2 cups pure maple syrup
1 cup pareve whipping cream, plus 2 tablespoons if needed
1 tablespoon margarine
1 cup walnuts, chopped
1 cup pecans, chopped
½ teaspoon nutmeg
Grease two baking sheets. In a heavy saucepan over medium heat, stir together the maple syrup and the 1 cup pareve cream. Clip a candy thermometer onto the side of the pan. Boil until the thermometer registers 238 degrees – about 15 minutes.
Remove from the heat and let cool to 220 degrees – about 5 minutes.
Add the margarine and stir just until melted and the mixture is creamy, about 1 minute. Stir in the walnuts, pecans and nutmeg. Immediately, using a small scoop (1 tablespoon in size) drop onto the greased baking sheets, spacing evenly (if the mixture becomes too dry to drop, add 2 tablespoons cream and stir over low heat until melted.)
Let cool completely. These store in airtight containers for 3 weeks.
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
