ATH: Candied Nuts

Kyle Valentini
December 6, 2010
338

I love nuts. They are full of nutrition, fill you up fast and are a great alternative to processed snack foods which most of us eat too much of anyway. You can buy a multitude of seasoned and candies nuts nowadays but its so easy to make them at home it seems a shame to buy the packaged varieties. Seasoned and candied nuts can turn a bland salad or side dish into something really special. Mixed greens are just that, mixed greens. Add a handful of candied walnuts or pecans and a little shaved cheese and you have a salad like the ones you find in high end restaurants for nine dollars a plate. Steamed broccoli or asparagus is nice but top them with spicy seasoned nuts and your family might actually eat them and ask for seconds. Nuts are a high calorie food but when eaten in small amounts they provide flavor and a multitude of health benefits. Nuts are a great source of protein for vegetarians and are high in fiber and antioxidants like vitamin E and selenium. In addition to stocking your own pantry, you can make one of the recipes to give as gifts to friends or coworkers. Simply place them in a pretty jar or tin and you have a delightful gift to share. Include the recipe on a tag or card so the recipient can make them too. Spicy Candied Nuts 2 pounds nuts (walnuts, pecans, filberts, almonds or your choice) 2 egg whites, room temperature 2 tbsp water 2/3 cup dark-brown sugar 1 1/3 cup white granulated sugar 3 teaspoon kosher salt 1 tsp cayenne pepper (dont be scaredthe cayenne will not make them too spicy) 2 teaspoon ground cinnamon Preheat oven to 300 degrees. Baking the nuts at a low temperature will allow the sugars to melt without burning. Add nuts to large bowl. In a small bowl, whisk together the egg whites and water until frothy. Pour over nuts and stir to coat all the nuts. In a separate bowl, mix together the sugars, salt, cayenne pepper, and cinnamon. Pour over nuts and stir to coat. Spread nuts in a single layer on a parchment (do not use wax paper) lined baking sheet. Bake for 30 minutes stirring occasionally. Remove from oven and separate nuts if they are stuck together. Serve warm or at room temperature. Once cooled, nuts can be stored in an airtight container for several weeks, however they are so delicious it is doubtful they will last that long. Candied Nuts 2 cups whole nuts (pecans, walnuts, almonds whatever you like or use a mixture) 1/2 cup sugar 2 Tbsp. butter 1 tsp. vanilla extract Line a baking sheet or even just your countertop with a piece of parchment paper. Do not use wax paper. Heat a non-stick skillet over medium-high heat. Melt the butter and add the sugar and nuts. Cook while stirring constantly with a wooden spoon or one of those high temperature plastic spatulas until the sugar melts and turns a golden brown. Not all the sugar crystals will dissolve and that is ok. Remove pan from heat and add vanilla extract. (It will bubble up.) Stir quickly. Pour the hot nuts out onto your parchment prepared surface. Spread nuts out evenly. Cool completely. Nuts can be stored in an airtight container.

ATH: Candied Nuts

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Kauffman's Country Bakery