Thursday, October 28, 2010

Sugared Nuts - Pecans, Almonds, Cashews or Walnuts

Sugared nuts are a holiday tradition. Made with pecans, cashews, walnuts or almonds, tossed first in an egg white wash, then dredged in a sugar and spice mix and slow roasted. Add a tiny pinch of cayenne for a little kick.
Sugared nuts are a holiday tradition. Made with pecans, cashews, walnuts or almonds, tossed first in an egg white wash, then dredged in a sugar and spice mix and slow roasted. Add a tiny pinch of cayenne for a little kick.

Sugared Nuts

Sugared and spiced pecans, almonds, cashews and even walnuts, have been a holiday favorite in many a Southerner household for many years. It's a very simple way to dress up plain nuts to serve at a party, to give away as favors, and even to add to a holiday goodie tray or special occasion gift basket. They are even good chopped and crumbled on top of savory dishes and salads.

Usually made by dipping nuts in beaten egg whites and then rolling them in granulated sugar before slow roasting, I have also used the turbinado sugar that I had hanging around in my pantry. Turbinado is easy to find - I use Sugar in the Raw brand {affil link}, and find it right at my local WalMart. It is simply a less processed form of cane sugar, often referred to as raw sugar. Because it is taken up earlier in the process, it retains more of the molasses flavor, is lightly browned in color, and has much larger crystals. All of that to me, does everything to enhance the flavor of a roasted nut, but of course, regular granulated sugar, brown sugar or even a combination of the two works just fine.

I usually find a teaspoon of kosher salt and 2 teaspoons of cinnamon to work well for me, but suggest that you make a batch and adjust those spices to your own taste. Try a little pumpkin pie spice, a blend of allspice, cinnamon, ginger and nutmeg for a nice change. I also like the added punch of some cayenne pepper making these spicy sweet! You can certainly omit the cayenne if you prefer, of course.

Here's how to make them.


Recipe: Sugared Nuts

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: 2 cups

Ingredients
  • 2 cups of salted almonds, or whole cashews, walnut or pecan halves
  • 1 cup of granulated or coarse sugar (like turbinado)
  • 2 teaspoons of light brown sugar
  • 1 teaspoon of kosher salt
  • 2 heaping teaspoons of cinnamon
  • Dash of allspice
  • 1/4 teaspoon of cayenne pepper, or to taste, optional
  • 1 egg white
  • 1 tablespoon of cold water
Instructions

Preheat oven to 275 degrees F. Butter or spray an aluminum foil covered baking sheet.

Whisk together the sugars, salt, cinnamon, allspice and cayenne, until well combined. Beat the egg white with the cold water until very frothy. Toss the nuts into the egg white and stir until all the nuts have been coated. Use a slotted spoon to transfer the nuts to the sugar mixture, stir well and sprinkle into the baking pan in a single layer.

Roast at 275 degrees for about 30 to 40 minutes or until fragrant, stirring several times. Let rest on tray until fully cooled, stirring several times to separate.

Cook's Notes: Add in 1/2 teaspoon of vanilla extract. May also substitute half coarse and half granulated sugars, all brown sugar, or half granulated and half brown sugar or use flavored sugars. Substitute pumpkin pie spice for the cinnamon and allspice.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Ritz Cracker Thin Mint Cookies
Thanksgiving Blessing Mix
Saltine Cracker Candy
Posted by on October 28, 2010

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
131216
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed