Oh my gosh, December is flying by. How do these months go by so fast, especially December.
I am sure most of you have your holiday decorating done by now and are ready for making all the goodies.
I had a request for Spiced Nuts. Boy that brings some memories to mind. My Mom used to make the best Glazed Nuts, actually she had two recipes for them and we all loved both versions. I don’t know the name of her recipe, we always referred to them as Mom’s Nuts. All her friends and neighbors loved them as much as we did and they always called them Mary’s Nuts.
- 2 egg whites, stiffly beaten
- 1 cup white sugar
- 1/2 cup butter, softened
- 1 pound walnut halves
- Preheat oven to 350 degrees F (175 degrees C).
- To the stiff egg whites add sugar, butter and walnuts. Mix until nuts are well coated. Spread out on a cookie sheet.
- Bake in preheated oven for 20 to 30 minutes, stirring a couple of times, until browned.
1 1/2 cups whole almonds, blanched (or cashews, peanuts, pecan halves, etc.) (Mom always used walnuts or pecans)
* 1/2 cup sugar
* 2 teaspoons butter or 2 teaspoons margarine
1. 1 In a heavy 8 inch skillet combine nuts, sugar and butter.
2. 2 Cook over med heat, stirring constantly until sugar is melted and golden in color and nuts are toasted (about 7 minutes)
3. 3 Spread nuts on a butter cookie sheet or aluminum foil, separating nuts.
4. 4 Sprinkle lightly with salt.
And to answer the request, this is a great recipe for Spiced Nuts from Emeril. We have made them several times and each time we serve them to guests they love them. Depending on the amount of spices you like, you may want to do like we do at our house and increase the amount of spices to give them a little more kick.
Emeril’s Spiced Nut
* 2 tablespoons butter
* 1/4 cup light brown sugar
* 2 tablespoons water
* 1/4 teaspoon ground cumin
* 1/4 teaspoon cayenne
* 1/4 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds
Mix spices and reserve.
Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown. (It is important to cook this long or they will be gooey, good, but gooey. If this happens, just put back on and cook a little longer,)
Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.
I know all you candy makers know this, but just a reminder, don’t stir the glaze when you are boiling it down! It will cause the sugar crystals to recrystalize and get all clumpy. It will still taste just as yummy, but your nuts won’t be shiny and pretty. I learned this the hard way, too!