What's your best holiday nut recipe?
I make the Union Square Cafe nuts all the time & they are amazing but I don't think they would make good gifts. They are best warm. When they cool the butter congeals & they get a little yucky looking. I still like them but I wouldn't package them up. I also don't think I would give one with bacon..but I did print that out for later.
I have given the Union Square Nuts plenty of times as gifts. Although they're much better straight from the oven, they're still quite delicious out of an airtight container as well.
Another one I had success with last year was "Honeyed Cashews with Kosher Salt," from this site. You can even toss in a bit of spice (eg, a tad of cayenne or smoked paprika) if you wish.
My problem exactly! Have you come up w/ a solution? Hardly any sugar /spice sticks to nuts; it's all in clumps on bottome no matter HOW much I toss! Wondered about spraying them w/ a bit of water before tossing for better adherence...? BTW, I'm not trying to get EVERY nut coated in sugar; just some so that the ingrediants arent so seperate. Ideas?
re: cinnamon girl
No - they are the invention of the Union Square Cafe; Ina Garten did them on her show and said as much. I've had that book since it came out too, (1994ish) and, like you, have been making them long before both Nigella and Ina did them on their shows. Oh - Nigella gave proper credit to them too.
I love love love that spiced nuts recipe with sugared bacon from New York Times last year. People just snarf them down. But I think they are better for a party than to give as gifts because they probably shouldn't be stored indefinitely.
If you want that recipe let me know.
Does anyone know how long the seasoned nuts will keep in an airtight container and without refrigeration? I'm not talking about the ones with butter or bacon but those roasted with seasonings? I'd like to make some of these as gifts and am wondering if I can do them ahead of time.
This is my latest recipe for toasted and spiced pecans - my favorite by far. It is sweet, salty and a little spicy.
Honey Spiced and Toasted Pecans
This make ahead appetizer is addictive with its sweet and spicy combination. Make more than you think you’ll need because they go quickly!
Makes 2 cups
2 tablespoons honey
¼ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon nutmeg
¾ teaspoon cinnamon
¼ teaspoon chipoltepowder
2 cups pecan halves
2 tablespoons brown sugar
¾ teaspoon salt
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a small saucepan, combine honey, ginger, allspice, nutmeg, cinnamon, and cayenne pepper. Warm through. Stir in pecans and stir well to coat.
Spread coated pecans in a single layer on prepared baking sheet. Bake until toasted and fragrant, about 15 minutes.
In a medium sized bowl, combine the brown sugar and salt. Remove pecans from oven and allow to cool for a minute or two. Pour pecans into the bowl and toss to coat.
Spread pecans on parchment paper to cool.
Serve or store in an airtight container up to 3 days.
EAT! A Personal Chef Service
Vanilla SPiced Pecans
A little labor intensive, but worth it...they're delicious and keep well. I usually triple the recipe.
1# whole pecans
6 cups water
3 Tbsp Unsalted butter
1/2 cup Superfine sugar
1 Tbsp Light corn syrup
1 Tbsp Vanilla extract
1/4 tsp Salt
1/4 tsp Coriander, ground
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Allspice
1/8 tsp Pepper
Boil pecans 1 minute. (I add the nuts to boiling water and bring back to a
rolling boil for 1 minute, tho the directions don't really specify) Drain
well and pour out on towels. Melt the butter and mix with sugar, syrup and
vanilla. While pecans are still hot toss them in the sugar mixture. Mix
well, cover and marinate 24 hours.
Preheat oven to 325 (I use 300 in pure convection mode) Spread nuts on
cookie sheets. Bake for 30 minutes, stirring every 5 minutes (This takes me
more like and hour in regular oven, and about 45 in the convection mode)
Nuts should be well browned, and caramelized sugar should dry. They crisp up
more as they cool. Combine all the spices and toss with warm nuts until well
coated. Store airtight.
I make these every year...for at least a decade or more. I've had folks lose the recipe and email me, frantic, for replacements. They're incredibly easy and incredibly good. I no longer remember where I got the recipe, however, so I can't attribute:
Spicy Glazed Pecans
1/2 cup sugar
3 TBS water
1 scant tsp. salt
1/2 tsp. cayenne pepper
2 cups pecan halves
Pre-heat oven 350 degrees. Butter heavy large baking sheet (I cover with foil, too, for easy clean-up). Combine first four ingredients in heavy, small saucepan. Stir over medium heat until sugar dissolves. Boil 2 minutes. Add pecans and stir until pecans are coated with mixture, about one minute. Transfer pecans to prepared sheet, spreading evenly. Bake until pecans are just beginning to brown, about 13 minutes. Transfer to cookie sheet lined with wax paper and separate pecans with fork (quickly!). Cool completely. (Can be stored for up to one week in air-tight container, but as they are SO delicious--shiny, crunchy, and spicy-sweet--we usually gobble 'em all up.)
David Lebovitz has a candied peanut recipe on his blog that is fantastic warm or cool and gets gobbled down astoundingly fast. So, I have no idea how long they'll keep. That good. You can flavor the candy coating towards the end of the stove top process, too. I've had good luck with a combo of cinnamon on almonds, in particular, but I bet some heat would be good with peanuts. They're crunchy and sweet and super easy because it's all stove top, starting with raw nuts which toast as they candy. No frying, no watching the oven temperature. Highly recommended. http://www.davidlebovitz.com/archives...
I love eating and giving spiced nuts around the holiday season. And having browsed this thread, they are being added to my husband's office goodie tins. Thanks for the reminder!
I 've tried many different recipes and have 2 personal favorites: Parmesan Spiced Almonds and Hot Shot Cherries and Pecans. Let me know if anyone would like either recipe.
re: cinnamon girl
No problem; here are both recipes:
3/4 cup grated parmesan
1 1/2 tablespoons Italian herb seasoning
2 teaspoons garlic powder
1 teaspoon paprika - spicy or smoked are also good
2 egg whites
2 cups of lightly salted whole almonds
Preheat oven to 325.
Mix together the first 4 ingredients in a small bowl.
In a large bowl whip the egg whites till they form soft peaks and are opague.
Add almonds and toss to coat.
Add cheese mixture and toss lightly, making sure that you coat almonds evenly.
Spray cooking spray on a baking sheet.
Arrange almonds in a single layer.
Place in center of oven and bake for 15 minutes.
Remove tray and gently toss almonds, being sure to arrange in single layer again..
Place tray back in oven and bake for another 15 minutes.
Turn off oven, toss almonds gently, salt with Kosher salt if you think necessary (I usually do but I love salt!) and leave almonds in oven with door ajar for 20 minutes.
Remove from oven and cool completely.
* Grated parmesan in a can works great for the cheese, even though I’m loathe to admit to it. Saves on cost as well.
HOT SHOT CHERRIES
2 cups pecan halves
1 cup dried tart cherries
2 tablespoons Worcestershire sauce
1/2 teaspoon cayenne pepper, or to taste (1/2 to 1 teaspoon)
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt, or to taste (1/2 to 1 teaspoon)
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano
2 tablespoons vegetable oil
In a medium bowl, combine pecans and cherries. In a small bowl, combine Worcestershire sauce, cayenne, garlic powder, seasoned salt, cumin and oregano; mix well. Pour over pecan mixture; stir to coat.
Heat oil in a large skillet over medium heat. Add pecan mixture. Cook, stirring constantly, about 5 minutes. Do not allow mixture to burn. Remove from heat. Spread pecans on waxed paper to cool. Store in a tightly covered container.