Lot's of Nut Recipe's

Subject: Lot's of Nut Recipe's Fri Nov 07, 2008 10:44 pm

Nut Creams

3 cups granulated sugar
1 cup rich cream
1 cup broken nut meats
1/2 teaspoon vanilla

Boil sugar and cream over slow fire, stirring frequently
Remove from fire and place pan in cold water
When cool add nut meats and beat until creamy.
Turn into an oiled pan and cut in squares

From Chicago Evening American Cookbook 1932

Subject: Re: Lot's of Nut Recipe's Fri Nov 07, 2008 10:44 pm

Barbecued Spiced Nuts
Makes about 10 cups

Do not use salted nuts
Can be stored for up to 3 weeks

2 large egg whites
2 tbsp water
2 tsp salt
1/4 cup ketchup
2 lb unsalted raw pecans, cashews, walnuts or whole unblanched almonds
1-1/3 cups sugar
2 tsp chili powder
2 tsp paprika
1 tsp cumin
1/4 tsp cayenne pepper
1/8 tsp cloves

Adjust oven racks to upper-middle and lower - middle
Preheat to 300F
Line 2 baking sheets with parchment paper
Whisk egg whites, water, Ketchup and salt in large bowl

Add nuts and toss to coat
Drain in colander for 5 minutes

Mix sugar, chili powder, paprika, cumin, cloves and cayenne pepper in large bowl
Add drained nuts and toss to coat
Spread nuts evenly on prepared baking sheets and bake until dry and crisp
40 to 45 minutes
Rotating and switching position of baking sheets halfway through baking time
Cool nuts completely
Break nuts apart and serve.

Subject: Re: Lot's of Nut Recipe's Fri Nov 07, 2008 10:45 pm

Curried Spiced Nuts
Makes about 10 cups

Do not use salted nuts
Can be stored for up to 3 weeks

2 large egg whites
2 tbsp water
2 tsp salt
2 lb unsalted raw pecans, cashews, walnuts or whole unblanched almonds
1-1/3 cups sugar
2 tsp curry powder
2 tsp paprika
2 tsp cumin
Adjust oven racks to upper-middle and lower - middle
Preheat to 300F
Line 2 baking sheets with parchment paper
Whisk egg whites, water, and salt in large bowl

Add nuts and toss to coat
Drain in colander for 5 minutes

Mix sugar, curry powder, paprika, cumin, in large bowl
Add drained nuts and toss to coat
Spread nuts evenly on prepared baking sheets and bake until dry and crisp
40 to 45 minutes
Rotating and switching position of baking sheets halfway through baking time
Cool nuts completely
Break nuts apart and serve.

Subject: Re: Lot's of Nut Recipe's Fri Nov 07, 2008 10:45 pm

Chocolate Peppermint Nut Clusters

4 oz (4 squares) semi-sweet chocolate
1/4 cup crushed peppermint stick candy
1 cup walnuts

Melt chocolate over warm, not hot, water.
Stir in peppermint stick candy and walnuts
Mixing until nuts are coated
Drop by teaspoonful onto waxed paper to harden.

Subject: Re: Lot's of Nut Recipe's Fri Nov 07, 2008 10:45 pm

Nougat
1/2 cup honey
2 cups sugar
1/4 cup water
2 Stiffly beaten egg whites
1/8 tsp salt
3/4 cup chopped nuts

Combine honey, sugar, and water
Cook to hard ball stage (258F)
Beat egg whites with salt until stiff. Add syrup gradually, beating constantly until it stands up in peaks.
Spread in greased shallow square pan. Top with nuts.
Cool and cut in rectangular pieces
Makes about 24 pieces.

Subject: Re: Lot's of Nut Recipe's Fri Nov 07, 2008 10:46 pm

Hot Peanuts

1 to 2 tbsp dried crushed red pepper
3 tbsp olive oil
4 garlic cloves, pressed
1 (12 oz) can cocktail peanuts
1 (12oz) can Spanish peanuts
1 tsp salt
1/2 tsp chili powder

Cook crushed red pepper in hot oil in a large skillet 1 minute.
Stir in garlic and peanuts, cook over medium heat, stirring constantly. 5 minutes.
Remove from heat, sprinkle with salt and chili powder.
Drain on paper towels, cool completely
Store in an airtight container.

Subject: Re: Lot's of Nut Recipe's Fri Nov 07, 2008 10:46 pm

Peanut Chews

9 c corn flakes
1-1/2 c sugar
1/4 tsp salt
3/4 c light corn syrup
1/4 c butter or margarine
3/4 c water
2 tsp vanilla
1/2 c crunchy peanut butter

Place corn flakes in a bowl
Combine sugar, salt, corn syrup, butter and water in saucepan
Bring to a boil and reduce heat
Continue to cook to the hard ball stage 250F using care not to over cook
Remove from heat and stir in vanilla and peanut butter
Pour mixture over corn flakes
Toss with a fork to cover corn flakes with syrup completely
Work quickly
Drop in clusters on waxed paper
Makes about 40

Subject: Re: Lot's of Nut Recipe's Fri Nov 07, 2008 10:46 pm

Peanut Butter Candy

2 cups sugar
1/2 milk
Cook 7 minutes from time it begins to boil
Remove from fire
Add 2 heaping tablespoons peanut butter
Beat until it begins to thicken
Pour on buttered platter,
Cool,
And cut in squares

From ChicagoEvening American Cookbook 1932

Subject: Re: Lot's of Nut Recipe's Fri Nov 07, 2008 10:47 pm

Peanut Butter Drops

1 c sugar
1 c light corn syrup
1/2 c peanut butter
4 c ready to eat high protein cereal
1 c thin pretzel sticks, broken in 1" lengths

Mix sugar and syrup in large saucepan
Bring to a boil over medium heat
Cook about 30 seconds
Remove from heat and add peanut butter
Stir until smooth
Stir in cereal and pretzel sticks
Drop by tablespoonfuls onto waxed paper
Makes about 4-1/2 dozen

Subject: Re: Lot's of Nut Recipe's Fri Nov 07, 2008 10:47 pm

Peanut Butter S'more Tarts

1 cup (6 ounces) semisweet chocolate pieces
1/2 cup peanut butter
1-1/2 cups tiny marshmallows
1/2 cup chopped peanuts
1 (4 ounce) package graham cracker tart shells (6)

In a small saucepan, melt chocolate pieces over low heat, stirring constantly.
Remove from heat.
Stir in peanut butter until smooth
Stir in marshmallows and peanuts
Spoon into tart shells.
Cover; chill at least 2 hours or up to 24 hours
Let stand at room temperature for 30 minutes before serving
Serves 6

Subject: Re: Lot's of Nut Recipe's Fri Nov 07, 2008 10:47 pm

Toasted Pecan Clusters

3 tblsp butter or margarine
3 cups pecan pieces
6 (2-oz) chocolate bark coating squares

Melt butter in a 15x10 inch jellyroll pan in a 300F oven. Spread nuts in pan.

Bake at 300F for 30 minutes. Stirring every 10 minutes

Microwave bark coating in 1 quart glass bowl at medium (50%Power) 2 to 3 minutes or until melted. Stir in nuts. Drop by rounded tablespoons onto wax paper, let stand until bark coating hardens. Store in airtight containers

Subject: Re: Lot's of Nut Recipe's Fri Nov 07, 2008 10:48 pm

Giant Almond Turtles
5 oz premium quality dark chocolate, broken into pieces
1/4 cup whole unblanched almonds, divided
8 Kraft Caramels
1 tbsp Karo Light Corn Syrup
Chocolate-dipped Almonds

Place chocolate in a glass bowl.
Microwave at High for 40 seconds or until shiny and soft
Stir until smooth
Cool 2 minutes or until slightly thickened

Spread chocolate onto waxed paper in four 3 inch circles
Arrange 2 tbsps almonds on each of 2 chocolate circles
Chill until firm

Place caramels and syrup in a glass bowl
Microwave at high 2 to 30 minutes or until soft.
Stir until smooth
Let stand 4 minutes or until slightly thickened

Spoon caramel over almonds on two chocolate circles
Quickly cover with remaining circles
Top with the chocolate-dipped almonds
Chill until firm
Yield: 2 candies

Note to use white chocolate, melt 5 oz in top of a double boiler over simmering water
Repeat above procedure.

Subject: Re: Lot's of Nut Recipe's Fri Nov 07, 2008 10:48 pm

Walnut Caramel Treats

2 tsp plus 1/3 cup butter, divided
2 pkgs (11-1/2oz each) milk chocolate chips, divided
4 tbsp shortening, divided
2 pkgs (14 oz each) caramels
1/4 cup water
3 cups chopped walnuts

Line an ungreased 9 inch square pan with foil and grease the foil with 2 tsp butter, set aside

In a microwave or heavy saucepan, melt one pkg of chips and 2 tbsp shortening, stir until smooth
Pour into prepared pan
Refrigerate for 20 minutes

Meanwhile, in a large heavy saucepan over medium low heat, combine the caramels, water and remaining butter
Cook and stir until caramels are melted and mixture is smooth
Stir in walnuts
Pour over chocolate layer
Refrigerate for 45 minutes

In a microwave or heavy saucepan, melt remaining chips and shortening

Spread over caramel layer
Cover and refrigerate for at least 2 hours until firm

Using foil, lift candy out of pan
Discard foil, cut candy into squares
Store in the refrigerator
Yield 4 lbs.

Subject: Re: Lot's of Nut Recipe's Fri Nov 07, 2008 10:48 pm

Frosted Walnuts

1 egg white
1 cup walnut halves

Frosting
1/3 cup sugar combined with 1/2 tsp cinnamon
Or
2 tsp seasoned salt combined with 1/2 tsp chili powder

Beat egg white slightly
Toss walnuts in egg white
Lift out with slotted spoon
Toss walnuts in sugar mixture, coat evenly
Let dry on wire rack
Or sprinkle walnuts with seasoned salt combined with chili powder
Let dry on wire rack
Makes about 4-1/2 dozen

Subject: Re: Lot's of Nut Recipe's Fri Nov 07, 2008 10:49 pm

Minted Walnuts

1 cup sugar
1/4 tsp salt
1 tbsp light corn syrup
6 large marshmallows
1/4 tsp peppermint extract
2-1/2 cups walnut halves

Combine sugar, salt, corn syrup, and 1/3 cup water in medium saucepan, cook over medium heat, stirring constantly, until sugar is dissolved

Continue cooking, without stirring, to 238F on candy thermometer, or until a little in cold water will form a soft ball

Remove from heat
Add marshmallows stir until melted Add peppermint extract and walnuts; stir gently until mixture becomes creamy

Turn onto waxed paper with fork, separate walnuts
Let dry
Makes about 1 pound

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