Candied Nuts

Aurora’s birthday is next week, so we had a little party last night to celebrate.  The party featured a mashed potato bar, which I had fully intended to photograph because there were so many tasty options of what to mix with one’s mashed russet or sweet potatoes.

But, as often happens, I got so wrapped up in the experience that it didn’t occur to me to grab my camera until it was too late and Aurora and I were cleaning up at the end of the night (not much point in point and shoot at that point, eh?).

Nevertheless, there was one aspect of the toppings bar that needs to be documented if for no other purpose than so I can recreate it later: the candided nuts I invented to accompany the sweet potatoes.  Lightly sweetened, they were more pleasing to my tongue than some of the ovedrpoweringly candied nuts I’ve tasted from elsewhere in the past.  Egg whites served as a binding agent to adhere the spices and sugars to the nuts, and contributed, I believe to the crispness of the coating.

Spiced Nuts

  • 3 1/2 cups mixed pecans and walnuts
  • 2 egg whites
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • cinnamon
  • nutmeg
  • ginger
  • dash of cardamom
  • 2 dashes of cloves

Combine all ingredients in a mixing bowl and toss to coat nuts.  Spread onto a sheet tray and bake at 450F for 10 minutes.  Remove from oven and use a good spatula to remove nuts from the tray to a clean mixing bowl immediately.  A couple of the nuts on the outskirts may be burnt—if that’s the case, leave them behind.  Toss the nuts a few times as they cool to make certain that they separate and don’t coagulate into one huge clump.  Enjoy as a stand-alone snack, on top of ice cream sundaes, mixed in with mashed sweet potatoes, or however else you see fit.

Folks with a sweet tooth should feel free to increase the sugar content slightly.

One Response to “Candied Nuts”

  1. karinajean Says:

    I am a happy attendee and will vouch for the deliciousness and pleasant presentation of the potato bar!

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