My daughter just called and asked me to send my recipe for Mixed Nut Bars to her. Her husband and his two brothers are going off to eastern Washington on a camping/bonding adventure and she wanted to send a treat that would travel well. I often keep these ingredients on hand. The bars go together quickly, are a popular dessert or "cookie", and can be a lifesaver when you volunteer to bring a snack.
1 1/2 C. flour
1/2 C. butter
3/4 C. packed brown sugar
1/2 tsp salt
Cut dry ingredients into butter until mixture resembles coarse crumbs.
Pat into 9"x13" pan and bake 10 minutes at 350*.
Cover crust with 12 oz can of mixed nuts (I cut the Brazil nuts into smaller pieces) and a syrup made of:
1/2 C. white Karo syrup
2 Tbsp melted butter
6 oz melted butterscotch chips
Bake additional 10 minutes.
NOTE: These are dangerously addictive.
Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts
Tuesday, April 13, 2010
Sunday, January 3, 2010
Back by Popular Demand -- Susan Hoover
Sugar and Spice Nuts
I received a bag of these nuts as a hostess gift in November and just had to have the recipe. I immediately made several batches to share with friends. In the process, I came up with some modifications for perfect nuts every time. I appreciate the oven method as I can attest to many stove top disasters involving nuts and sugar.
You can use a mixture of any of the following nuts for an irresistible snack: cashews, almonds, peanuts, walnuts, pecans. Brazil nuts and macadamia are too smooth. Just pecans or only walnuts make a perfect topping for winter salads, and the rough texture of these nuts holds the sugar mixture well.
1/4 Cup packed dark brown sugar
3/8 Cup granulated white sugar
1 tsp kosher salt
½ to 1 tsp cayenne pepper
1 tsp cinnamon
1 Lb. nuts
1 egg white
1 Tbsp water
Preheat oven to 300 *.
Mix sugars and spices, making sure there are no lumps; set aside.
Beat egg white and water until frothy, but not stiff. Add nuts and stir to coat evenly.
Toss with sugar mixture until evenly coated.
Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper.
Bake for 30 minutes, stirring every 10 minutes.
Remove from oven and cool in refrigerator, separating nuts as they cool.
I received a bag of these nuts as a hostess gift in November and just had to have the recipe. I immediately made several batches to share with friends. In the process, I came up with some modifications for perfect nuts every time. I appreciate the oven method as I can attest to many stove top disasters involving nuts and sugar.
You can use a mixture of any of the following nuts for an irresistible snack: cashews, almonds, peanuts, walnuts, pecans. Brazil nuts and macadamia are too smooth. Just pecans or only walnuts make a perfect topping for winter salads, and the rough texture of these nuts holds the sugar mixture well.
1/4 Cup packed dark brown sugar
3/8 Cup granulated white sugar
1 tsp kosher salt
½ to 1 tsp cayenne pepper
1 tsp cinnamon
1 Lb. nuts
1 egg white
1 Tbsp water
Preheat oven to 300 *.
Mix sugars and spices, making sure there are no lumps; set aside.
Beat egg white and water until frothy, but not stiff. Add nuts and stir to coat evenly.
Toss with sugar mixture until evenly coated.
Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper.
Bake for 30 minutes, stirring every 10 minutes.
Remove from oven and cool in refrigerator, separating nuts as they cool.
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