(Candied flowers, nuts, mint leaves, citrus peel)

  
Sugared Nuts
  

In a heavy saucepan, mix together 1 cup sugar, 1/3 cup boiling water, and 1/16 tsp. cream of tartar. Stir and cook this over low heat until the sugar is dissolved; then bring it to the boil. Cover and cook it without stirring for 3 minutes; then uncover, reduce the heat to low, and bring it to the hard-crack candy stage (300 degrees). Take the pan from the heat and place it over hot water to keep it warm (heating the water if the syrup begins to solidify). Dip very dry (and room-temperature) nut meats into the syrup with a slotted spoon, then remove to a wire rack to wait for the coating to harden. (If you’d like to flavor the nuts, just a little cinnamon or whatnot in the syrup would be yummy.)