Recipes for Shabbat

Candied Nuts

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.

CANDIED PECANS (dairy or pareve)

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 cups.

CANDIED PECANS II (pareve)

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.

CANDY NUTS (pareve)

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
a heavy-bottomed pan to 330 to 350 (do not let the oil burn). *Hint: place 1
nut in the oil and when it starts to sizzle, add the rest of the nuts.

Fry approximately 1 minute, the nuts will turn golden in color, and float. Remove from the oil and add directly to the sugar mixture and toss again. Carefully remove nuts and shake off excess sugar, let cool and serve. Makes 6 cups

COFFEE CANDIED NUTS (pareve)

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.

CANDIED ALMONDS (pareve)

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.

HOT N SPICY NUTS (pareve)
Hot and spicy nuts are a great 'munchie' to snack anytime. They also make a nice addition to a gift basket.

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.

SPICY NUTS (dairy or pareve)
I know it seem weird but the amounts ARE correct as written.

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

SWEET PECANS (dairy or pareve)

I make these wonderful sweet nuts using pecans every year when we have
company. If pecans aren't your favorite, substitute walnuts.

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, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.