Recipes

[Harpa]

I'm not sure about my recipe....(follows)....

Does anyone have a no-fail, perfect spiced sugared nuts recipe?

I got this at the country club years ago...

He stewed the nuts in salt & sugar water, then afterward spiced them, and then layed them out to cure in the oven (turning several times and on low heat.)

TIA!!

[pegomyheart]

For years my Mom made sugar cinnamon pecans. She would toss them in egg whites and then the sugar mixture. Laid them out on a cookie sheet to roast . No stewing was involved. Wish I had the recipe. They were wonderful. Of course pecans are quite expensive!

[Yahooey]

I have made the spiced nuts inspired by Emeril in the past and had been successful. Later today I'm trying candied pecans for the first time. I"m supplying. both recipes.

Emeril nuts

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

1 tbs Rosemary

4 cups unsalted mixed nuts

4 tablespoons unsalted butter

6 tablespoons brown sugar

1 teaspoon salt

Mix spices and reserve.

Directions

Heat the nuts in a dry skillet and cook, stirring frequently, until 

they begin to toast, about 4 minutes. Add the butter and cook, 

stirring, until the nuts begin to darken, about 1 minute. Add the 

spices, the sugar, 1 tablespoon water, and the salt and cook, 

stirring, until the sauce thickens and the nuts are glazed, about 5 

minutes.

Remove the nuts from the heat and transfer to a baking sheet lined 

with aluminum foil, separating them with a fork. Let the nuts stand 

until cooled and the sugar has hardened, about 10 minutes. Store in an 

airtight container.

 

[Harpa]

Thanks, @pegomyheart!

Yes, I tried this method, too. I must have done something wrong w/ the egg whites. It's that the egg white makes the sugar & spice stick. I don't know. Somehow that didn't work out for me.

[Harpa]

Thanks much, @Yahooey!

[Yahooey]

@Harpa

when i used dried rosemary - it didn't get as pungent or tasty as fresh rosemary.

[Sunshine Kate]

---

@Yahooey wrote:

I have made the spiced nuts inspired by Emeril in the past and had been successful. Later today I'm trying candied pecans for the first time. I"m supplying. both recipes.

Emeril nuts

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

1 tbs Rosemary

4 cups unsalted mixed nuts

4 tablespoons unsalted butter

6 tablespoons brown sugar

1 teaspoon salt

Mix spices and reserve.

Directions

Heat the nuts in a dry skillet and cook, stirring frequently, until 

they begin to toast, about 4 minutes. Add the butter and cook, 

stirring, until the nuts begin to darken, about 1 minute. Add the 

spices, the sugar, 1 tablespoon water, and the salt and cook, 

stirring, until the sauce thickens and the nuts are glazed, about 5 

minutes.

Remove the nuts from the heat and transfer to a baking sheet lined 

with aluminum foil, separating them with a fork. Let the nuts stand 

until cooled and the sugar has hardened, about 10 minutes. Store in an 

airtight container.

 

---

I have used the Candied Pecans recipe for years and they come out perfectly.  I bake them a bit longer though. 

Pecans are expensive so I buy them at Sam's or Costco in the big bags.  They are excellent quality and an excellent price compared to smaller packages in grocery stores. 

[Trix]

I'm available to taste test any nut concoction. YUM!

I saw a recipe for spiced sugar nuts a few weeks ago on PBS Cook's Country (the sister show to America's Test Kitchen).  I did not record that episode, but it's possible their website might have the recipe. 

[Harpa]

@Sunshine Kate

Your post gives me encouragement to try this again. Maybe I used too much egg whites the first time. I'll use less this time and see what happens.

@Trix

The party's tomorrow! You are welcome to taste test, but you've got to bring your singing voice. It's a caroling party!

I've got lots of walnut halves, too, so I'll try the Emeril recipe for them and the other for the pecans.

@YahooeyOh, the rosemary...which I never would have thought to throw in...thanks for the fresh over the dried. If I do use dried, I'll adjust the amount, because I would also crush it.

These will be for a cheese, fruit & nut tray.

[deepwaterdotter]

I like to add a teaspoon of vanilla to the egg whites and water in the "Candied Pecans" recipe.  Also add the sugar mixture right to the bowl of nuts after they have been stirred into the egg whites.  Just add a little sugar at a time, and stir after each addition.