They say that necessity is the mother of invention–and perhaps it’s the mother of reinvention as well. But when I needed glazed nuts for an upcoming salad recipe, I almost did something bad.
I almost added them to my shopping list. Never mind that I have a 5 lb box of walnuts in the freezer. Which was getting old. Or that I’m in the middle of a Kitchen Cupboard (Spring) Cleaning project.
Hold it, wait, I could make my own Sugared Nuts!
You see, I’ve collected, torn out, bookmarked and otherwise squirreled away glazed nut recipes for many years. I had even tasted one of the recipes. A former Administrative Assistant included some in a Christmas food gift (did she know me!) and my family enjoyed them so much I asked her for the recipe.
When I found the recipe, it was clear that this would indeed be manageable–I even had all the ingredients (except nutmeg– who needs nutmeg)! Best of all the process required virtually no attention. You mix up the glaze, toss in the nuts, then bake for an hour, stirring every 15 minutes–which means I could set a timer and do this completely without thinking! I was making muffins at the same time and the activities worked together perfectly.
The nuts came out great, with a sweet, roasted-nutty flavor, but there was one problem. When I looked at the recipe I though it looked like a lot of nuts so I halved it. When the nuts cooled, however, I couldn’t stop munching. Then my daughter came home and she couldn’t stop munching.
Just in time, I rescued enough for the salad. Whew! Salad (and Kitchen Cupboard Cleaning mission) saved!
- ½ c sugar
- ½ t salt
- ¼ t nutmeg (I omitted this)
- ¼ t cinnamon
- 1/8 t cloves
- 1 lg egg white
- 1 c each (total 3) unsalted walnuts, pecans, cashews
1. Beat egg white until frothy.
2. Add nuts and spices and stir to coat well.
3. Spread out on greased 11 x 17 inch baking sheet. Bake in 250 degree oven for 1 hour stirring every 15 minutes (or it turns out like peanut brittle).
4. Cool completely. Store in airtight container. Makes 3 cups.
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