Simple Candied Roasted Nuts
After having candied walnuts in a salad at Fleming’s Steakhouse and candied pecans in one at North by Northwest recently, I wanted to make some candied nuts of my own. And with Jack at home during the mornings, now that his preschool has ended for the summer, this week seemed like a good time for an easy baking project.
So, on Tuesday, we made a small batch, and I figured I could throw them in a salad for dinner that night. Bad idea jeans. They were so good, we ended up snacking on them all afternoon and there were hardly any left for our meal.
On Wednesday, we were having friends over for dinner — one of whom loves roasted beet salad — and I had to have candied nuts for that, so Jack and I were back in the kitchen on Wednesday morning making another batch. A big one this time. The recipe is below.
Simple Candied Roasted Nuts
Makes 4 cups
What I really love about these nuts is that they are not too too sweet. With just one tablespoon of brown sugar per cup of nuts, you can enjoy these without feeling like you’re snaking on candy. Use whatever nuts you wish (pecans, walnuts, almonds, cashews) and if you don’t have the allspice, cinnamon will work. These nuts are so versatile: Throw them in salads for extra crunch, on greek yogurt with fruit for breakfast, on a cheese plate as an appetizer or dessert, or with dried fruit for a snack on-the-go. Then, if you still have leftovers (rare in our house!), pack some up for friends, teachers, or neighbors. They make a great gift!
Ingredients:
4 cups nut halves or pieces (pecans, walnuts, almond, cashews, etc.)
4 tablespoons light brown sugar
4 tablespoons unsalted butter, melted
1 egg white, whisked
Pinch or two of salt
Pinch or two of allspice
Instructions:
Preheat oven to 350 degrees F. Spread the nuts on a baking sheet in one layer. Sprinkle sugar over nuts. Pour melted butter over nuts. Pour egg white over nuts. Sprinkle salt and allspice over everything. Using your hands, toss the nuts until all are evenly coated. Bake for 15-20 minutes, stirring every 4-5 minutes to prevent burning.
Remove from oven. Scrape up the nuts with a spatula in case any have stuck to the pan. Let cool for at least 15 minutes before serving. (I love this picture … miles and miles of nuts.)
Transfer to a serving bowl or plate and enjoy!
When thoroughly cooled, store in an air-tight container or package up for friends.
Yum, Marie! I am going to make some using pecans from our own trees. Thanks! Rosari Birmingham
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