Recipes for Shabbat
I'm always looking for the perfect pareve snack. Yes, I always have low calorie treats like pretzels and fresh veggies on hand and potato chips, corn chips and popcorn are weekly favorites. However we crave something a little different and that's when I bring out the nuts (no I am not referring to the rest of my family). Plain nuts are always welcome but the following candied nut recipes add just a little zing to an ordinary treat.
Before you start worrying about calories and nutrition let me give you some basic nut(rition) facts. Tree nuts include almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts. They are cholesterol-free and chock-full of important nutrients, including protein and fiber. Nuts are also a great source of vitamins such as folic acid, niacin, and vitamins E and B-6, and minerals like magnesium, copper, zinc, selenium, phosphorous and potassium. 90% of the fat in nuts is unsaturated. While all nuts are relatively high in fat, most of the fat is unsaturated and eating nuts may help reduce the risk for heart disease. Recent studies have indicated that nuts may play an important role in reducing the risk for cardiovascular disease. And finally, you can eat nuts -- even if you are watching your weight and are included in the US Food Guide Pyramid. The recommended number of servings is actually 2 - 3 per day. The following recipes can all be made ahead of time and store for several weeks.
Preheat oven to 250. Place pecans in 13 x 9 x 2-inch
baking pan. Bake for 5 minutes. In a 2-quart
saucepan melt butter over medium heat. Stir in corn
syrup, 1/4 cup of the sugar and cinnamon. Stirring constantly,
bring to boil over medium heat. Boil without
stirring for 5 minutes. Pour hot syrup over
pecans, stirring constantly to coat evenly. Return to oven and bake,
stirring several times, for 1 hour. Remove from
oven and sprinkle with remaining 1/4 cup sugar;
toss to coat evenly. Immediately spread out onto foil-lined
cookie sheets, separating pecans as they
cool. Store in tightly closed container. Makes 3
Preheat oven to 300. In a bowl, mix together sugar,
salt and cinnamon; set aside. Beat egg
white and water together just until frothy, not stiff. Add
pecans and stir until well coated. Add sugar mixture, mixing pecans
until well coated. Spread evenly onto a
foil-lined cookie sheet. Bake for 30 minutes.
Remove from oven and separate pecans as they cool. Store in
tightly closed container. Makes 1 pound.
In a large bowl combine sugar, cinnamon, ginger,
nutmeg, and salt and set it aside. Blanch nuts
in boiling water for 1 minute. Drain and dry them off in a
kitchen towel. Lightly toss them into the
sugar mixture until coated. Remove nuts, and set aside the sugar spice
mixture. Bring the oil in a deep fryer or
Spray a cookie sheet with non stick spray and set it
aside. In a heavy saucepan, combine the sugar, syrup and coffee and boil
to softball stage; 240 degrees. Remove the
mixture from the heat and add nuts. Stir them
mixture gently until it becomes creamy. Spread the mixture on a greased
cookie sheet; separate with fork and let them cool. (Orange Candied
Nuts: Substitute 1/2 cup orange juice for coffee
in Coffee Candied Nuts recipe. Add 1/4 teaspoon
ground cinnamon with the nuts.) Makes 2 1/2 cups.
Spray a jelly roll pan with non stick spray and set
it aside. Preheat oven to 350. In a
saucepan combine the water, sugar and cinnamon and baring the mixture to a
boil stirring constantly add the almonds and toss to coat. Remove the
almonds with a slotted spoon and place them on the prepared
jelly roll pan. Bake the almonds for 20 minutes in the preheated
oven, basting twice with reserved syrup. Cool.
Store air tight. Makes 1 pound.
Preheat oven to 250. In an electric mixing bowl beat
the egg white until foamy. Add nuts, tossing to coat. Combine remaining
ingredients in a medium bowl; toss with nuts to
coat. Spread nuts on a greased baking sheet in a
single layer. Bake 1 hour, stirring once. Cool slightly and break
apart. Cool completely and store in airtight container up to two
weeks. Makes 12 to 15 servings.
In a 2-quart microwave safe pan, melt the butter and
stir in nuts. Add the Worcestershire sauce, soy
sauce, salt, cinnamon, allspice, cloves and
garlic powder. Mix well and microwave on high for 6 to 8 minutes, stirring
every 3 minutes. Serve warm or at room temperature; store in a
tightly sealed container. Makes 2 to 4 cups
Preheat oven to 325. Beat egg whites until soft peaks begin to form. Add sugar, salt and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture. Melt butter in a 9x13 inch baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks. Makes 1 pound.
© Eileen Goltz 2002