posted by Joe Ames 10-30-100 3:48 AM
Spiced Almonds
1 egg white
3 cups almonds or pecans
1/3 cup sugar
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. seasoned salt
1/4 tsp. nutmeg
Beat one large egg white until foamy. Add 3 cups whole almonds, tossing to coat.
In a small bowl, combine sugar, cinnamon, allspice, seasoned salt, and nutmeg. Toss with almonds to coat. Spread almonds on greased baking sheet in a single layer. Bake at 250 degrees for 1 hour. Cool slightly and break apart. Cool completely and store in airtight container.
Iced Almonds
1 1/2 cups blanched whole almonds
1/2 cup sugar
2 tbsp. margarine
1/2 tsp. vanilla extract
Line baking sheet with foil and butter foil. Set aside. Cook nuts, sugar, and margarine over medium heat, stirring constantly for 9 minutes or until sugar melts and turns rich brown. Remove from heat. Immediately stir in vanilla. Spread from cookie sheet. Cool. Break into clusters.
Glazed Almonds
1 cup whole blanched almonds
1/2 cup sugar
2 tbsp. butter or margarine
1/2 tsp. vanilla
Heat almonds, sugar, and butter in heavy skillet over medium heat, stirring constantly until almonds are toasted and sugar is golden brown, about 15 minutes. Stir in vanilla. Spread nuts on a sheet of foil. Sprinkle lightly with salt; cool. Break into 2-3 nut clusters.
Sugared Pecans and Almonds
1 lb. pecans and almonds
1 egg white
1 tbsp. water
1 cup sugar
1 tsp. cinnamon
1/2 tsp. salt
Beat egg white and water slightly. Add nuts. Mix well. Mix sugar, cinnamon and salt. Mix. Add to nuts. Spread on foil covered pan. Bake at 300 degrees for 15 minutes. Stir and bake another 15 minutes. Turn oven off.
Candied Almonds
1 cup boiling water
1 1/2 cups sugar
3 cups almonds
Combine all ingredients in fry pan. Cook on medium until sugar mixture begins to boil. Continue boiling, stirring constantly and sugar will granulate again. Continue stirring until it begins to melt. Pour onto greased cookie sheet or waxed paper; cool. Makes 6 (1/2 cup) servings.
Chinese Fried Nuts
6 cups boiling water
4 cups nuts of one's choice
1/2 cup sugar
Salad oil
Salt
Can be made up to 2 weeks before serving. Heat water to boil in 4-quart saucepan. Add walnuts, cook 1 minute. Drain, rinse under running hot water, drain again, dry well.
In large bowl, with rubber spatula, gently stir warm walnuts with sugar until sugar is dissolved. If necessary, let mixture stand 5 minutes to dissolve sugar.
In saucepan, heat 1 inch oil to 350 degrees or use deep fat fryer. With slotted spoon, add 1/2 nuts at a time. Fry 2-3 minutes or until golden, stirring often. With slotted spoon, place nuts over sieve or colander to drain and sprinkle very lightly with salt. Toss lightly to keep from sticking. Transfer to paper towels to cool.
Store in lightly covered container. Makes 4 cups. Thermometer is needed to test oil temperature (350 degrees).