Melinda Lee - Clear Channel, Los Angeles
Everyone loves roasted, sugared, or spicy nuts – often served warm as
friends stop in. (Freshly roasted nuts hold their heat for a surprisingly long
time if served in a heavy, pre-warmed dish!) Candied nuts (or glazed nuts) are
a little bit more like candy treats, not quite as savory as some others (and
delightful as a nibble with a glass of Sherry) –and also just fabulous
in salads and other dishes. Here are some fun examples of several kinds –
all easy to make – and all perfect for little "gifts from your kitchen"
as well!
CANDIED (GLAZED) PECANS
MAKES 1 1/2 CUPS
1/2 cup, granulated sugar
1/4 cup (1/2 stick), unsalted butter
1 tablespoon, water
11/2 cups, pecan halves (or substitute another type of nut, if you prefer)
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 re-useable 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.
SUGARED PECANS OR WALNUTS
MAKES 2 CUPS
1 egg white – lightly beaten
2 cups, pecans or walnuts
1/4 cup, sugar
1 tablespoon, cinnamon
Preheat oven to 300 degrees. Toss nuts in egg white until thoroughly coated.
Mix together the sugar and cinnamon, and toss or stir nuts into this mixture
to coat evenly. Spread the nuts in a single layer on an ungreased cookie sheet.
Bake at 300 degrees for 30 minutes.
GINGERED ALMONDS
MAKES 1 CUP
2 tablespoons, butter - melted
1 cup, blanched almonds
1 teaspoon, salt
1/2teaspoon, ground ginger
Preheat oven to 350 degrees. Toss the blanched almond 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
occasionally. 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 350 degrees. 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 more, or until cheese is melted.
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 350 degrees. 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
occasionally. Sprinkle with salt and fresh pepper, and toss to coat evwnly.
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 – they’ll hold
their heat very well.
