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The Nut Case - Page Two
There are a couple recipes below that contain a somewhat high amount of butter; however, remember that these snacks are much more filling and satisfying, with much less food than other snack foods. In addition, butter has no trans-fat as does margarine, so keep this in mind when deciding which you prefer. In most of the recipes, you can substitute Smart Balance for the butter as well. Enjoy!
Spiced Peanuts
Ingredients:
2 teaspoons olive oil
1-1/2 teaspoon Cajun seasoning or chili powder
1/4 teaspoon cayenne pepper
2 cups lightly salted dry roasted peanuts
Directions:
Heat oil in skillet over medium heat. Stir in seasoning and cayenne. Add peanuts to skillet; cook for two minutes, stirring constantly. Serve warm or at room temperature. Store for up to three weeks in a tightly covered container.
Recipe makes eight servings.
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Spiced Nuts #1
Ingredients:
One egg white
1 teaspoon water
5 cups pecan or walnut halves
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Directions:
Beat egg white and water at high speed of electric mixer until foamy. Add pecans, stirring to coat well. Combine sugar, cinnamon and salt; sprinkle over pecans, stirring to coat well.
Spread in single layer on lightly greased baking sheet. Bake at 225-degrees for one hour, stirring occasionally. Cool completely on baking sheet. Store in an airtight container.
Recipe makes 5-cups.
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Spiced Nuts #2
Ingredients:
1 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons butter
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
2 tablespoons water
1 cup pecans, cashews, walnuts or mixture, toasted
Directions:
Combine sugar, salt, cinnamon, cloves, nutmeg, butter, vanilla and water in saucepan. Cook, stirring constantly, until a small amount dropped into cold water forms a soft ball. Stir in toasted nuts. Remove from heat and stir until no longer glossy. Pour into buttered baking sheet and spread thinly. Cool and break into pieces.
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Pralined Pecans
Ingredients:
2 cups pecans
1 cup sugar
1/2 cup water
1/2 teaspoon salt
Directions:
Boil all ingredients together on medium low heat until mixture just begins to crystalize. This is the tricky part because it's just before it starts to burn. Carefully stirring at the point will let you guess the best time to pour onto a buttered cookie sheet. Spread nuts into a single layer.
Bake in a 250-degree oven for ten minutes. With metal spatula, turn nuts and bake another ten minutes. Allow to cool and package for gift giving or set out as munchies.
Variations:
Add 2-tablespoons butter midway through cooking process. It adds a nice flavor.
Add 1/8-teaspoon nutmeg and 1/2-teaspoon cinnamon or either of them for a nice holiday flavor and scent.
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Spicy Pecans
Ingredients:
2 tablespoons butter
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Dash cumin
2 cups pecan halves and pieces
Directions:
Preheat oven to 350-degrees. Melt butter in medium skillet over medium heat. Add chili powder, salt, pepper and cumin; stir to blend. Remove from heat. Add pecans and stir to coat. Transfer to rimmed baking sheet. Bake until pecans are golden, about eight minutes; cool. Store airtight at room temperature.
Recipe makes 2-cups.
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Spiced Pecans
Ingredients:
4 cups pecan halves
1/4 cup butter, melted
1/2 teaspoon tabasco sauce
1 teaspoon Worcertershire sauce
1 tablespoon garlic salt
Directions:
Preheat oven to 325-degrees. Mix all ingredients and spread evenly on cookie sheet. Bake 20-30 minutes stirring once or twice. Drain on brown paper bag.
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Cajun Spiced Pecans
Ingredients:
2 tablespoons unsalted butter
3 cups pecan halves
1/2 cup light brown sugar
1 teaspoon paprika
2 teaspoons chile powder
1 tablespoon ground cumin
1/4 cup cider vinegar
Salt
Directions:
Preheat oven to 375-degrees. Melt butter over medium heat in a large skillet. Add pecans and saute until lightly browned, about three minutes. Add brown sugar and cook until caramelized. Stir in paprika, chili powder and cumin. Add vinegar aand cook until all liquid has evaporated. Season with salt. Spread on cookie sheet and bake in 350-degree oven until crisp, about three to five minutes.
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Hot Pecans
Ingredients:
3 cups pecan halves
2 tablespoons margarine, melted
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions:
Preheat oven to 350-degrees. Toss all ingredients in a bowl until well coated. Spread pecans out on ungreased baking sheet and bake for 15 minutes or until fragrant; stir often to prevent burning.
Recipe makes 3-cups.
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Hot Pepper Pecans
Ingredients:
4 tablespoons butter or margarine
1/4 cup Worcestershire sauce
1 teaspoon hot pepper sauce
4 cups pecan halves
Directions:
Melt butter; add Worcestershire sauce and pepper sauce. Spread pecans on a foil lined baking sheet. Coat with butter mixture. Bake at 250-degrees for 30 minutes or until pecans are toasted and crisp, stirring every ten minutes. When cooled, store in airtight container.
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Barbecued Pecans
Ingredients:
2 tablespoons butter or margarine
1/4 cup Worcestershire sauce
1 tablespoon ketchup
Two dashes hot sauce
4 cups pecan halves
Salt
Directions:
Melt butter in large saucepan. Add Worcestershire sauce, ketchup and hot sauce. Stir in pecans. Spoon into glass baking dish and spread evenly. Toast at 400-degrees about 20 minutes, stirring frequently. Turn out on paper towels and sprinkle with salt.
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Toasted Pecans
Ingredients and Directions:
Pour 4-cups pecan halves in a large baking pan spreading them out evenly. Melt 1/2-cup butter or margarine in a saucepan. Add 4-teaspoons Worcestershire sauce, 1-tablespoon garlic salt and 1/2 tsp Tabasco sauce.
Stir the butter mixture and drizzle over nuts. Stir to make sure they are completely coated. Bake in 300-degree oven for 30 minutes. stirring occasionally to be sure they toast uniformly.
Pour onto paper towels to absorb excess butter.
Once cooled, they will stay fresh in an airtight container.
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Buttery Roasted Pecans
From: 
Best Slow Cooker Cookbook Ever: Versatility and Inspiration for New Generation Machines
One stick (4 ounce) butter, cut into pieces
1-1/2 pounds (6 cups) pecan halves
1 tsp coarse (Kosher) salt
1/4 tsp freshly ground pepper
In a 3-1/2 or 4-quart electric slow cooker, place cut up butter. Heat, uncovered, on high heat setting 15-20 minutes, until butter is melted. Add pecans and stir to coat with butter.
Cover and cook on high heat setting one-half hour. Uncover and cook on high 2-1/2 hours longer, stirring occasionally.
Season with salt and pepper. Spread pecans on a foil lined baking sheet to cool. Store in airtight container in the refrigerator up to six weeks or freeze for up to three months. Return to room temperature before serving or heat and serve warm.
Recipe makes six cups.
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Oriental Almonds
Ingredients:
1-1/2 tablespoons butter
1-1/2 tablespoons Worcestshire sauce
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon chili powder
Dash of hot pepper sauce
2 cups blanched whole almonds
Directions:
Heat oven to 300-degrees. Melt butter in a 2-quart baking dish in oven. Stir in everything, except the almonds, until mixed thoroughly. Add almonds; stir until completely coated. Bake, stirring occasionally, 15 minutes or until almonds are crisp.
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Chocolate Walnut Meringues
Ingredients:
Three egg whites
Pinch salt
3/4 cup sugar
1/2 cup good quality Dutch cocoa
1/3 cup finely chopped California walnuts
Directions:
Preheat oven to 350-degrees. Place egg whites and salt in large mixing bowl. Beat with an electric beater or by hand with a wire whisk until they form soft peaks. Gradually add the sugar so the peaks stiffen. Sift cocoa over peaks and fold in with walnuts. Spoon mounds about 1-inch in diameter and about 1-inch apart onto a parchment -lined baking sheet. Bake 20 minutes or until dry to the touch. Let cool completely before removing from baking sheet. Store in air tight container. Recipe makes 48 cookies.
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Cajun-Spiced Walnuts
Ingredients:
Two egg whites, slightly beaten
2 teaspoons ground cayenne pepper
2 teaspoons mixed dried herbs
1 tablespoon garlic salt
2 teaspoons paprika
4 cups (1 pound) walnut halves and pieces
Directions:
Coat a large, shallow, baking pan with non-stick vegetable spray. Mix egg whites with spices. Stir in walnuts and coat thoroughly. Spread in prepared pan. Bake in 350-degree oven 15-18 minutes, until dry and crisp. Cool completely before serving.
Note: Best if made at least one day ahead. Flavors intensify overnight. Store in sealed container. Recipe makes 4-cups.
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Spiced Walnuts
Ingredients:
One egg white
1 tablespoon water
1/2 cup sugar
1 tablespoon cinnamon
1/2 teaspoon ground allspice
2 cup (8 ounces) chopped California walnuts
Directions:
Preheat the oven to 225-degrees and line a large shallow baking pan with foil. Combine the egg white and water and heat until foamy. Add the nuts and toss to coat. Pour the mixture into a colander or strainer and let drain two to three minutes. Combine the sugar, cinnamon and allspice in a plastic or paper bag, shaking the bag to combine the ingredients. Add the walnuts, hold the bag shut and shake vigorously to coat the nuts. Spread the nuts in only layer on the prepared baking sheet-it’s okay if they touch and bake for 1 hour, stirring every 15 minutes. Cool completely, stirring occasionally and breaking them apart if they are stuck together.Don’t worry if they stick to the foil: it is easy to peel them off. Store in a tightly-capped jar.
Recipe makes about 2 cups or eight servings; 1 serving=1/4 ounces of walnut.
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Sugared Walnuts
Ingredients:
One egg white
Walnut halves or quarter
Sugar, as needed
Directions:
Whisk egg white until frothy. Add nuts and toss; spread on paper towels. Sprinkle lightly with sugar. Arrange nuts, flat side down, on a shallow baking pan. Bake in preheated oven at 300 degree for ten minutes. Cool.
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Crisp Sugared Walnuts
Ingredients and Directions:
Place 2-1/2 cups California walnut halves in a shallow pan. Place in preheated 375-degree oven for about 15 minutes. Stir frequently. Take walnut halves out of oven and set aside.
Cook 1-cup sugar, 1/2-cup water, 1-teaspoon ground cinnamon and 1-teaspoon salt to soft ball stage (236 degrees) without stirring. Remove from heat; add 1-1/2-teaspoons vanilla extract and nuts.
Stir gently until nuts are well coated and mixture becomes creamy. Turn out onto a buttered platter. Separate walnut halves as they cool.
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Want to know even more about nuts? Download "The Role of Nuts in a Healthy Diet" - A publication of the USDA Center for Nutrition Policy and Promotion. (In .pdf format).
See also:
See also, A Second Look at Nuts
Eat Peanuts! from our Sister Site, Fitness and Freebies.
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