1/4 cup butter 3 cups walnuts, almonds or pecans 1/2 cup sugar 3 tablespoons sugar 1 tablespoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg
First toast the nuts a bit in a skillet, keep them tossing or they'll burn. Remove them from the skillet. Melt the butter in the skillet, stir in the nuts and the 1/2 cup sugar, stirring occasionally, until the sugar melts (5-10 minutes). In a large bowl, mix your spices and remaining sugar. Stir in the nuts. Spread on wax paper: cool about 20 minutes Break them up a bit. Store in zip locks or tightly covered container.
1 tablespoon egg white 2 cups pecan halves 1/4 cup sugar 2 teaspoons ground cinnamon
In a bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine sugar and cinnamon; sprinkle over pecans and toss to coat. Spread in a single layer on an ungreased baking sheet. Bake at 300F for 30 minutes or until browned. Cool on waxed paper. Yield: 3 cups.
1 cup brown sugar (packed) 6 Tbsp milk 1 teas grated orange rind 1/4 teas salt 1/4 teas cinnamon 2 1/2 to 3 cups walnut halves 1 teaspoon vanilla
Combine brown sugar, milk, grated orange peel, salt and cinnamon in large saucepan. Stir to combine. Cook over low heat until candy thermometer registers 236 degrees. Remove from heat and add nuts and vanilla. Stir mixture until it begins to look grainy. Turn out onto wax paper and separate nuts to cool entirely. Will keep in covered containers in refrigerator but do not freeze.
Note: Does not work well on Brazil nuts. Coating does not stick.
1/2 tsp. liquid smoke 2 tsp. water 1 1/2 cup shelled, unblanched almonds 2 tsp. butter or margarine 1/2 tsp. salt (more, if needed)
Mix together liquid smoke and water; pour over almonds and mix to cover all almonds. Place in shallow Pyrex pan, cover and let stand overnight. Next day heat almonds in 300 degrees oven. When they are warm add about 1 teaspoon butter. Toss to coat almonds, adding more butter if necessary. Roast in oven 40 to 45 minutes, stirring frequently. Sprinkle with salt to taste. Cool and store in a covered container.
1/3 cup sugar 1/4 (1/2 stick) unsalted butter 1/4 cup fresh orange juice (strained of pulp) 1 1/2 teaspoons salt 1 1/4 teaspoons cinnamon 1/4 teaspoon cayenne pepper 1/4 teaspoon ground mace 1 pound unsalted mixed nuts
Position rack in center of oven and preheat to 250 degrees. Line jelly roll pan with foil. Cook sugar, butter, orange juice, salt, cinnamon, cayenne and mace in heavy skillet over low heat until butter melts and sugar dissolves. Increase heat to medium. Add nuts and toss until coated. Spread in single layer on prepared pan. Bake 1 hour, stirring every 15 minutes. Transfer nuts to large sheet of foil. Separate with fork or toothpick. Cool completely. Store in airtight container up to 5 days.
Advance preparation procedure: Can be frozen 1 month. Double-wrap in plastic bags. Bring to room temperature before serving. If sticky, bake on foil-lined jelly roll pan in 250 degree oven until crisp, about 20 minutes.
Roast almonds at 350 degrees for 15 to 20 minutes. While almonds are roasting continually beat sugar and egg whites. When almonds are roasted, add to icing mixture, coating well. Spread out on wooden board to dry. When dry, separate almonds, breaking off any excess icing.
3/4 c brown sugar 3/4 c white sugar 1/2 c sour cream 1 tsp vanilla 2 c walnuts or pecans
Butter sides of heavy saucepan and combine sugars and sour cream; stir over low heat until dissolved. Continue to cook over medium heat to soft ball stage (238 degrees F). Remove from heat, add vanilla and stir until candy begins to thicken. Quickly stir in nuts, pour onto a well-buttered cookie sheet. Separate into individual pieces.