Spiced Honey Walnuts
Source: Libro della cucina del secolo XIV, a collection of 14th Century Italian recipes.
Dele mele bullito co le noci, detto nucato. Togli mele bullito e schlumato, con le noci unpoco peste e spezie cottte insieme: bagnati la palma de la mano coll'acqu et estendilo: lassa freddare a dil a mangiare. E puoi ponere mandole e avellane in luogo di noci .
Translation: (from The Medieval Kitchen Recipes from France and Italy)
Of honey boiled with walnuts, known as nucato. Take honey, boiled and skimmed, with slightly crushed walnuts and spices, boiled together: wet the palm of your hand with water and spread it out; let it cool, and serve. And you can use almonds of filberts in place of walnuts.
5 Cups honey
2 Tbsp powdered ginger
2 Tbsp ground cinnamon
32 oz whole walnuts
Placed honey in pot and heat until honey reaches a hard crack stage (Use a candy thermometer). Add spices and walnuts. Spoon out onto parchment to cool and harden.
I found it easier to add the spice and especially the nuts after the honey reached the hard crack stage, thus avoiding scorching the nuts.
On The Observance of Foods (De obseruatione ciborum), Anthimus, translated and edited by Mark Grant, Prospect Books, 1996
The Medieval Kitchen Recipes from France and Italy, Odile Redan, Francoise Sabban & Silvana Serventi, Translate by Edward Schneider, The University of Chicago Press, 1998