Tastes a lot like the cream cheese frosting I used to put on carrot cake, pre-lowcarb.
- Carbohydrate 2.979859375 g
- Cholesterol 2.803125 mg
- Fat 17.5838065625 g
- Fiber 1.90400005340576 g
- Protein 6.8486221875 g
- Saturated Fat 1.56337859375 g
- Serving Size 1 1 Serving (34g)
- Sodium 4.9079375 mg
- Sugar 1.07585932159424 g
- Trans Fat 1.67921471875 g
- Calories 185 calories
Step-by-step
- Mix sugar alcohol and sour cream and boil for 5 minutes.
- Remove from heat and add vanilla and nuts.
- Stir until mixture gets "sugary".
- Pour out onto waxed paper and separate nut meats with forks.
- Let stand until cool and dry.
- Store in airtight container.
Swapping standard granulated sugar for a sugar alcohol blend alters the crystallization behavior entirely during the boiling phase. When moisture evaporates from the dairy and sweetener mixture, the solution reaches a supersaturated state that dictates the final crunch. Maintaining a rolling boil for precisely five minutes drives off sufficient water to ensure the coating solidifies rapidly upon cooling rather than remaining sticky. Stirring the walnuts continuously after removing the pan from the heat forces mechanical nucleation, which is the physical disruption that causes dissolved solids to form a matte, opaque shell around each nut half. Pecans make an acceptable alternative to walnuts due to their similar oil content, though their smoother surface requires more vigorous agitation during the crystallization stage to help the coating adhere properly.
The Physics of Sugar Crystallization
Controlling thermal energy determines whether the confection turns out brittle or chewy. As the hot mixture cools past its saturation point, micro-crystals begin to multiply across the surface of the fat-rich kernel. Separating the nut halves promptly on waxed paper prevents them from forming large, unmanageable clusters that resist portioning later. If the liquid refuses to grain or turn powdery during the stirring phase, the temperature dropped too quickly before the molecules aligned into a solid lattice structure.
Storage and Longevity
Preserving the crisp exterior requires minimizing environmental humidity exposure. Storing the cooled batch in an airtight container at room temperature protects the delicate coating from absorbing ambient moisture that softens the shell over a multi-week storage window. Refrigeration is generally discouraged because condensation forms upon returning the container to room temperature, dissolving the sugar alcohol crust entirely.
