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Hickories

Juglandaceae species Includes the hickories, walnuts, and pecans

There are 25 different kinds of hickory trees in eastern Asia and eastern North America - the two areas where the tree is found.

 

Because the walnut and hickory trees are so common in the United States and many of them are so well known to millions of Americans, they are grouped and described as one big family.

An offshoot hybrid of the family is the pecan which is really a version of the hickory nut..  The pecan resembles the hickory nut shell with lengthwise lines.   By breeding the nut shell has been hybrid to round and oblong shapes, thick and thin shells, and different moist and dry nutmeats.

The walnut has 15 different known varieties scattered from the Mediterranean to Eastern Asia, from Indo-China to the Andes and then to the North and South American continents.

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Kingnut Hickory
Shellbark Hickory

The Kingnut Hickory is found in moist bottom land soils along the upper Mississippi and Ohio Rivers.   The tree reaches 100 feet and the bark is shaggy, but less shaggy thatn the Shagbark Hickory.

The nuts have an outer husk.  Like a chestnut, they are dried and then split open to reveal the true interior nutmeat.   The shell of the nut is hard and brittle..  There are ridges running from the top to bottom of the nut.   The nut is about 1-2" long.  The kernel can be broken in half like a walnut.  The nut is corrugated and convoluted like a walnut, but flatter and drier.  Squirrels love them but humans prefer hybrid walnuts which taste better.

 

Mocknut Hickory
Bullnut Hickory
White Hickory

The tree grows to 100 feet.  The trunk can grow to 3' in diameter.  It grows in the eastern United Srtates, the Atlantic seaboard, pine forests of the coastal plains, and along the Gulf of Mexico.

The nut is 1-1/2" long and very thick shelled even for a hickory nut.  There are four ribs on the husk and the kernel is small and sweet.   The tree was probably the first tree noticed by the European colonists as they roamed the eastern seaboard.    The name "mockernut" is thought to be a corruption of the Dutch word "mokker", a kind of heavy hammer referring to the force required to break the heavy, hard shell. 

Pignut
Redheart Hickory 

The Pignut grows throughout the southern United states.   The tree is usually 80 feet tall.  The nuts are small, about 1-1/4" long.  They lack ridges and the small kernel can be sweet, but usually is bitter tasting..  The outer husk is quite thin and often splits when mature along its length.

Because of the bitter taste, the Pignut is one of a number of hickory nuts that are not used as edible food for humans..   

Other varities of non-edible hickories are:

Bitternut Hickory     C. cordiformis

Nutmeg Hickory    C. myristicaeformis

Water Hickory    C. aquatica

Sand Hickory   C. pallida

Black Hickory   C. texana

      

 

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Chocolate Caramels

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2-1/2 cups sugar
1 cup corn syrup
1 cup water
1 cup light cream
1 cup butter 2 sticks)
3 squares unsweetened chocolate
1-1/2 oz piece parafin cut into small pieces (1-1/2" squares)

Combine all ingredients into a 4 quart heavy saucepan.  Stir and cook over medium heat until sugar is dissolved and butter and parafin are melted.  reduce heat to low, stir occasionally, until mixture reaches 240 degrees. (about 40 minutes)

Continue stirring continuously and vigorously to prevent scorching, to a firm ball stage. (248 degrees).  (another 20 minutes)

Remove from heat and pour into a lightly buttered 9" square pan.   When candy gets firm, mark into 3/4" strips with a knife.  When candy is cool and firm (about 3 hours) cut into strips, remove strips from pan, and cut into squares.  wrap individually with waxed paper.  Makes about 120 caramels or 2-1/2 pounds.

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Caramel and Butterscotch are made in similar ways to toffee, as is fudge. The difference is in the degree of boiling temperature and the ways in which they are cooled. This whole process uses high-heat to convert sugar. Crystallization, graininess, and whether it is brittle or smooth are simply variations of this process.

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