Party Nuts
Source of Recipe
BBR
Recipe Introduction
Posted by: dutchmom4 RE: mall's glazed pecans
List of Ingredients
PARTY NUTS
1 egg white
3/4 cup light brown sugar
1 teaspoon vanilla
2 cups pecan halves
Beat egg white until stiff. Fold in brown sugar and vanilla. Add pecans and dip out pecans one at a time onto cookie sheet. Bake at 250 for 20 to 25 minutes or until golden brown
Recipe
Iced Almonds
1/4 Cup Butter
2 1/2 Cup Whole Unbleached Almonds
1 Cup Sugar
1 TSP Vanilla Extract
In a heavy saucepan, melt butter over med-high heat. Add almonds and sugar. Cook and stir constantly for 7-8 minutes or until syrup is golden brown. Remove from the heat; stir in vanilla. Immediately drop by clusters or separate almonds on a greased baking pan. Cool.
CINNAMON - GLAZED PECANS
1 lb. pecan halves
1 egg white
1 tbsp. water
1 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
Beat egg whites stiff. Beat in water; add pecans and mix well. Mix dry ingredients well together. Sprinkle over nuts and stir well. Spread in one layer on foil-covered cookie sheet. Bake 30 minutes at 300 degrees. Cool before removing from foil. Store in an airtight container. Enjoy!
Microwave Candied Pecans
Post by Linda on Sep 22nd, 2002, 6:46pm
1/4 c. butter or margarine
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
2 c. pecan halves
Place butter in a 1 quart casserole dish. Microwave on High for 30-45 seconds or until melted. Stir in sugar, cinnamon, and cloves. Microwave on High for 1-2 minutes or until sugar is dissolved. Stir in nuts until well coated. Microwave on High for 4-5 minutes. Spread out on wax paper until cooled. Makes 1/2 pound.
Dr. Pepper Glazed Pecans
1/2 Tbs. Butter or margarine
1/2 cup Of Dr. Pepper
1 cup Pecan halves
Melt butter in small sauce pan and add Dr. Pepper, bring to simmering point. Add pecans and simmer for 15 minutes or until Dr. Pepper evaporates stirring frequently. Pour pecans over cookie sheet and bake in 275 degree oven for 40 minutes or until crisp or turning at least every 10 minutes while baking. 6 Servings. Made these for holidays, very yummy! Be careful at the end of the glaze/simmering process as the glaze thickens very quickly at the end and could easily burn. Very easy!
Sugar ‘N’ Spice Nuts These are wonderful
3 cups mixed unsalted nuts
1 egg white
1 tbsp. Orange juice
2/3 cup white sugar
1 tbsp. Grated orange rind
1 tsp. Ground cinnamon
½ tsp. Ground ginger
½ tsp. Ground allspice
¼ tsp. Salt
Heat oven to 275 degrees F. In a large bowl, place nuts; set aside. In a small bowl, beat egg white and orange juice until frothy. Add sugar, orange rind, spices and salt; mix well. Pour over nuts, stirring to coat well.
On a greased jelly roll pan, or a large shallow roasting pan, spread nuts so they do not touch. Bake, stirring every 15 minutes, until light brown and crisp, 45 to 55 minutes. Cool. Store in an airtight container in a cool place up to one month.
Makes about 5 cups
Pecan Praline Bites
From Paula Deen
2 cup pecans
1/2 cup brown sugar
4 Tblspoon Heavy Cream
Combine sugar & cream, mix in pecans until well coated. (also use non-stick foil here too) Spread on baking sheet and bake at 350 for 20 minutes, stirring after 10 minutes. Cool and break apart.
You can also use walnuts here.
Sugar Coated Peanuts
2 cups peanuts (uncooked)
1 cup sugar
1/2 cup water
Dash if cinnamon
drop of red food coloring
Combine all ingredients ( except coloring) in boiler and cook on high heat stirring constantly until full boil. When boiling add drop of red food coloring and a dash of cinnamon.
Boil stirring constantly until dry. remove immediately to greased cookie sheet. Bake at 300 degrees for 20 minutes. Store in air tight container.
I cook my nuts and sugar in heavy iron skillet and have good results. Stir constantly to keep from scorching.
Cinnamon Pecans
1/4 c. evaporated milk
1 c. sugar
1/2 t. cinnamon
2 T. water
1/4 t. vanilla
3 c. pecan halves
Combine all but nuts in pot and cook over medium heat until
sugar dissolves.
Add nuts and cook until completely sugared with no syrup
left in the pot. Spread on waxed paper and cool.
--
Sugared Pecans
1/2 cup butter
1 c. brown sugar
1 t. cinnamon
4 c. pecans
Microwave butter for 1 1/2 minutes. Stir in sugar and
cinnamon. Cook 2 minutes, until bubbly. Add pecans and stir
to coat. Cook on high 4 minutes until bubbly. Spread on wax
paper and cool.
--
Spiced Pecans
1/4 c. butter
2 c. Pecan halves
1 1/2 c. sugar
1 T. ground cloves
1 T. nutmeg
1 T. cinnamon
Melt butter. Add pecans. Stir and cook over low to medium heat
for 20 minutes. Add rest of ingredients in ziploc bag. Add
pecans to bag and shake. Let dry on waxed paper.
Swedish Pecans
1 lb pecans (whole, halves)
2 egg whites, whipped until stiff
1 C sugar
dash of salt
5 Tbsp butter
Toast pecans for 15 min in a 325F. While they are toasting, beat
egg whites and stir in sugar and salt. Stir hot nuts into
'meringue' and in a jelly roll pan melt the butter. Cover the
butter with pecans and bake for 30 minutes at 325F. Stir and turn
every 10 minutes. The 'meringue' bakes on to the nuts and makes
them sweet and crunchy!
Spiced Mixed Nuts
1 egg white, lightly beaten
1 tsp water
1 jar (8 oz.) dry roasted peanuts
1/2 cup blanched whole almonds
1/2 cup walnut or pecan halves
3/4 cup sugar
1 Tbs. pumpkin pie spice
In a large bowl, combine egg white and water. Add nuts, toss to
coat. Combine sugar and spice, sprinkle over the nuts and toss
until well coated. Place nuts in a single layer on a lightly
greased baking sheet. Bake at 300F for 20-25 minutes.
Immediately transfer the nuts to waxed paper; cool. Break up any
large clusters. Store in a covered container.
CANDIED (GLAZED) PECANS
MAKES 1 1/2 CUPS
1/2 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter
1 tablespoon water
1 1/2 cups pecan halves
1 1/2 teaspoons salt
On a countertop, spread a piece of aluminum foil 12X24 inches
in size (alternatively, you may use a sheet of Silpat or other
reuseable silicone liner sheet) or parchment paper. If using
foil or parchment, oil it lightly with vegetable oil to coat.
In a medium-size saucepan, combine the sugar, butter and water.
Heat over medium-low heat until the butter has melted, then
add the pecans (or other nuts). Continue to cook the nut
mixture, stirring constantly, for about 10 minutes.
Pour the nut mixture onto the prepared foil or other surface.
Immediately (working quickly) spread the nuts apart to
separate each one. Sprinkle the salt over the nuts and allow
the nuts to cool for 30 minutes or until completely cooled.
The finished nuts can be stored airtight for up to 2 weeks.
A SPICY ALTERNATIVE: Add 1/8 teaspoon of cayenne pepper to
the sugar, butter and water mixture at the start of the
recipe.
GINGERED ALMONDS
MAKES 1 CUP
2 tablespoons butter, melted
1 cup blanched almonds
1 teaspoon salt
1/2 teaspoon ground ginger
Preheat oven to 350F. Toss the blanched almonds with the
melted butter to coat evenly, then spread the nut in one
layer on an ungreased cookie sheet. Bake in preheated oven
for about 20 minutes, or until golden - stirring every
5 - 10 minutes. Sprinkle with salt and ginger, and toss to
coat.
--
PARMESAN WALNUTS
MAKES 1 CUP
1 cup walnuts
2 tablespoons butter, melted
1/4 cup grated Parmesan cheese
Preheat oven to 350F. Toss walnuts in melted butter to coat
evenly, then spread in a single layer on a cookie sheet.
Bake for 10 minutes, stirring occasionally. Sprinkle grated
Parmesan over the nuts and return to oven for 3-4 minutes
BUTTER ROASTED PECANS
MAKES 2 CUPS
2 cups pecan halves
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons Kosher salt
1/4 teaspoon (or to taste) fresh-ground black pepper
Preheat oven to 350F. Toss pecans in melted butter to coat
evenly (or melt butter in a skillet, and toss pecans in
melted butter that way). Spread nuts in a single layer on
a cookie sheet and bake for 15-20 minutes, stirring
frequently. Sprinkle with salt and fresh pepper, and toss
to coat evenly.
HINT: To make these less buttery (on your fingers) toss the
hot roasted nuts, as soon as you remove them from the oven,
in a brown paper bag - along with the seasonings. Then serve
in a warm dish.
--
FIVE SPICE SUGAR NUTS MIX PLUS
5 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
In a 1/3- to 1/2-cup tall, narrow clear jar, layer the
ingredients, contrasting light layers with dark layers.
Attach the following instructions to the jar:
FIVE SPICE SUGAR
To use, shake jar or stir spices until blended.
Sprinkle liberally onto buttered nuts (& toast), buttered
toast, sliced fruit or tapioca pudding. Or sprinkle the
sugar onto muffin batter in pans before baking.
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