Nov

Spiced Nuts: An All-Time Holiday Classic

Posted by: Matilda in Cooking Advice, Free Recipes, Ramblings

(No Ratings Yet)

Loading ...

A regular reader of this column reminded me that my “Gifts from the Kitchen” blog a few days ago did not mention one of the best all-time holiday classics for gift giving from the kitchen.

Consider my forehead whacked.

The aforementioned all-time holiday classic for gift giving is Spiced Nuts. Unless one is allergic to nuts, these are perhaps one of the fastest “gone” items on any holiday table or buffet. Spiced Nuts are great for ladies’ teas, snacking while watching TV, special occasions, and, of course, gift giving.

A friend of mine loved my Spiced Nuts recipe so much, he once commissioned me to make a batch for him every month for a year, using 12 different nutmeats and seeds, and ship to him 2,800 miles away. We called them the “12 Nuts of Christmas,” which used all of the familiar culinary grade nuts and seeds found in most supermarkets:

- Almond
- Brazil Nut
- Cashew
- Hazelnut/ Filbert
- Macadamia
- Peanut
- Pecan
- Pine Nut
- Pistachio
- Pumpkin Seed
- Sunflower Seed
- Walnut

Needless to say (but I will), I have the following recipe in my family cookbook in a section entitled “Homemade Gifts.” (I mentioned this section in the previous column that got me into trouble with that regular reader.) Spiced Nuts are most delicious, and are highly recommended as a holiday classic for gift giving:

SPICED NUTS
1 pound nut halves, or whole nuts (any kind)
1/2 cup packed brown sugar
2 tablespoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 egg white
1 tablespoon vanilla extract

In a large bowl, combine brown sugar, cinnamon, cloves, and ginger. Mix well. In another bowl, add the egg and vanilla and beat until foamy. Add nuts to egg mixture, stirring to moisten all halves. Add moistened nuts to the dry spice mixture, working quickly to coat all nuts evenly. Spread spice-coated nuts on baking sheet prepared with cooking spray. Bake in a preheated oven at 300 degrees F for 30 minutes, stirring occasionally until golden brown. Once toasted, quickly remove spiced nuts from oven and baking sheet so they don’t continue to brown. Cool completely, and store in an airtight container away from light and heat. May be packaged in plastic bags, Mason jars, or decorated tins for gift giving.

My friend has long since passed away, but I still remember him every time I make this Spiced Nuts recipe. It truly is an all-time holiday classic for gift giving.

Happy Cookbooking,

Matilda

Making a recipe book? Check out all the recipe software and cookbook binding supplies we have at CookbookPeople.com.