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Volume III
December 13, 2013


Weekly Home / Cook'n & Eat'n

DESSERTS TO DIE FOR

Sugared Nuts

By Sydney Hill

Nothing like sneaking in a little protein during the holidays. After loads of sugar and plates of goodies, some nuts might be a good change to the holiday scene. They also look delicate and gourmet; a perfect gift wrapped in cellophane. Eat 'em or give 'em away. Both make sense.

I would love to try adding additional nuts to the recipe. Pecans, an ultimate palate-pleaser with their sweet roasted taste, peanuts and their tradition, it would be fun. Making it into a sort of trail mix would be so colorful and would be another great gift idea.

Ideas: Red and green M&Ms, craisins. colored skittles, cinnamon bears

If you do end up wanting to make a big batch, all you have to do is ask your Cook'n® to automatically change the recipe quantities. It'll be happy to do that for you.

By the way, I have talked about these nut's beauty but didn't mention their flavor. I loved them and can't wait to make them again!


Sugared Nuts


Serving size: 7
Calories per serving: 274

Ingredients:
1 1/2 cups cashew nuts
1 1/2 cups slivered almonds
1 cup sugar
1/2 cup water
1 teaspoon cinnamon
1 teaspoon salt
1 1/2 teaspoons vanilla extract


Directions:
Heat oven to 350 degrees. Meanwhile, cook sugar, water, cinnamon, and salt in 2 quart saucepan over medium heat to 236 degrees without stirring. When the syrup begins to boil, place nuts on baking sheet and bake nuts in oven for 10 minutes on a jelly roll pan stirring often. Remove from oven. When the syrup reaches 236 degrees, remove from heat, add vanilla and pour over nuts that are on the pan. Stir to coat nuts. Turn nuts onto greased foil. Separate the nuts by spread with 2 forks and let cool.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.


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Sources:
  • https://mymorningchocolate.files.wordpress.com/2010/12/finished_holiday_spicednuts.jpg?w=500&h=400


Sydney Hill
Weekly Newsletter Contributer since 2012


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