{"id":38908,"date":"2015-01-22T07:15:38","date_gmt":"2015-01-22T12:15:38","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=38908"},"modified":"2017-04-03T05:51:47","modified_gmt":"2017-04-03T10:51:47","slug":"slice-life-nuts-eileen-goltz","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-nuts-eileen-goltz\/","title":{"rendered":"Slice of Life: Nuts by Eileen Goltz"},"content":{"rendered":"

\"Assorted<\/p>\n

We watch a lot of basketball and football in our house. Okay, to be truthful, I feed\u00a0a lot of people who watch football and basketball in our house. There are the\u00a0usual chips and dips and sandwiches but every now and then, when I\u2019m feeling\u00a0like I want to get a bit more creative I make candied or spiced nuts.\u00a0I know, it\u2019s super easy to just pick up a bag or can or the ready-to-eat stuff but\u00a0trust me on this, for less money and not much more than 20 minutes of prep and\u00a0cook time you can have a really amazing treat that is guaranteed to make any\u00a0victory sweeter and any defeat easier to deal with.<\/p>\n

Sugared\u00a0and Spiced Nuts<\/strong>\u00a0(pareve)<\/span><\/h3>\n

Yields 1 lb.<\/p>\n

Ingredients<\/span>:<\/h4>\n
    \n
  • 1\/3 cup brown sugar<\/em><\/li>\n
  • 2\/3 cup white sugar<\/em><\/li>\n
  • 1 to 1\u00bd teaspoon kosher salt<\/em><\/li>\n
  • Generous pinch of cayenne pepper or hot smoked paprika<\/em><\/li>\n
  • 1 teaspoon cinnamon<\/em><\/li>\n
  • 1 lb.\u00a0walnut or pecan halves<\/em><\/li>\n
  • 1 egg white, room temperature<\/em><\/li>\n
  • 1 Tablespoon water<\/em><\/li>\n<\/ul>\n

    Instructions<\/span>:<\/h4>\n
      \n
    1. Preheat oven to 300\u00b0F. Place a sheet of parchment paper on a cookie sheet with\u00a0sides and set it aside.<\/li>\n
    2. In a bowl, combine the brown and white sugars, salt,\u00a0cayenne and cinnamon. Mix well, you don\u2019t want any lumps; set the mixture\u00a0aside.<\/li>\n
    3. In a bowl combine the egg white and water and whisk until frothy but not\u00a0stiff. Add the nuts and stir to coat. Add the sugar mixture and mix to coat.<\/li>\n
    4. Spread\u00a0the coated nuts in a single layer on the prepared cookie sheet. Bake for 30\u00a0minutes, stirring occasionally.<\/li>\n
    5. Remove from oven, and separate nuts as they\u00a0cool.<\/li>\n
    6. When completely cool, pour the nuts into a bowl, breaking up any that stick\u00a0together.<\/li>\n<\/ol>\n

      Modified from a recipe from Elizabeth Karmel from yummly.com.<\/em><\/p>\n

      \n

      Rosemary Hazelnuts<\/strong>\u00a0(pareve)<\/span><\/h3>\n

      Yields 4 cups<\/p>\n

      Ingredients<\/span>:<\/h4>\n
        \n
      • Oil for greasing<\/em><\/li>\n
      • 4 cups hazelnuts, toasted, husked<\/em><\/li>\n
      • 1 cup (packed) brown sugar<\/em><\/li>\n
      • 1\/3 cup coarsely chopped fresh rosemary*<\/em><\/li>\n
      • 1 Tablespoon coarse kosher salt<\/em><\/li>\n
      • 3 to 5 dashes of hot sauce depending on your taste<\/em><\/li>\n<\/ul>\n

        (Rosemary needs to be checked before use.)<\/em><\/p>\n

        Instructions<\/span>:<\/h4>\n
          \n
        1. Preheat oven to 350\u00b0F. Generously grease a 13x9x2-inch baking pan and large\u00a0rimmed baking sheet with oil and place a piece of parchment paper on another\u00a0cookie sheet and set them both aside.<\/li>\n
        2. In a bowl, combine the hazelnuts, brown\u00a0sugar, rosemary, salt and hot pepper sauce. Mix to coat. Place the coated nuts\u00a0on the cookie sheet with the parchment paper.<\/li>\n
        3. Bake until sugar melts, pulling out\u00a0the rack stirring every 5 minutes for about 20 minutes. Remove the nuts from the\u00a0oven and place them on the cookie sheet covered with oil. Cool the nuts\u00a0completely.<\/li>\n
        4. When cool, break apart the nuts (they may be clumped).<\/li>\n<\/ol>\n

          Store\u00a0covered at room temperature.<\/em><\/p>\n

          My files, source unknown.<\/em><\/p>\n

          \n

          Spicy Fried\u00a0<\/strong>Chickpeas<\/b>\u00a0(pareve)<\/span><\/h3>\n

          Yields 3 to 4 cups<\/p>\n

          Not nuts but just as crunchy and delicious.\u00a0You can fry these up to four hours before you want to serve them and warm them\u00a0up in the broiler or microwave as your guests arrive. You can also serve them at\u00a0room temperature, though they won’t be quite as crispy on the outside and\u00a0creamy in the center.<\/em><\/p>\n

          Ingredients<\/span>:<\/h4>\n
            \n
          • Vegetable oil (for deep-frying)<\/em><\/li>\n
          • 2 (15-oz.) cans chickpeas, drained, rinsed, drained again and patted dry<\/em><\/li>\n
          • \u00be teaspoon smoked hot paprika<\/em><\/li>\n
          • \u00be teaspoon kosher or sea salt<\/em><\/li>\n<\/ul>\n

            Instructions<\/span>:<\/h4>\n
              \n
            1. In large heavy pot, heat 3 inches of oil until deep-fat thermometer registers 375\u00a0degrees.<\/li>\n
            2. Carefully add chickpeas and fry until crisp and dark golden, 5-7\u00a0minutes.<\/li>\n
            3. Using a slotted spoon, transfer the cooked chickpeas to paper towel-lined plate.<\/li>\n
            4. Sprinkle immediately with paprika and salt and serve hot.<\/li>\n<\/ol>\n

              Modified from Epicurious, November 2007.<\/em><\/p>\n

              \n

              Kick-it-Up-a-Notch Spicy Mixed Nuts<\/strong>\u00a0(dairy or pareve)<\/span><\/h3>\n

              Yields approx. 3 cups<\/p>\n

              Ingredients<\/span>:<\/h4>\n
                \n
              • 3 Tablespoons butter\u00a0or margarine<\/em><\/li>\n
              • 1 lb. mixed nuts<\/em><\/li>\n
              • \u00bc teaspoon soy sauce<\/em><\/li>\n
              • \u00bd teaspoon kosher salt<\/em><\/li>\n
              • \u00bc teaspoon paprika<\/em><\/li>\n
              • \u00bc teaspoon cayenne pepper<\/em><\/li>\n
              • \u00bc teaspoon chili powder<\/em><\/li>\n
              • 1\/8 teaspoon ground cumin<\/em><\/li>\n<\/ul>\n

                Instructions<\/span>:<\/h4>\n
                  \n
                1. In a large skillet, melt the butter then add the nuts and soy or Worcestershire\u00a0sauce; cook and stir over a low heat for about 6 to 7 minutes.<\/li>\n
                2. Drain the nuts on\u00a0paper towels and then place the nuts in a large bowl.<\/li>\n
                3. In another bowl combine\u00a0the salt, paprika, cayenne, chili and cumin. Mix to combine and sprinkle the\u00a0mixture over the nuts. Mix to coat.<\/li>\n
                4. Cool completely.<\/li>\n<\/ol>\n

                  Store in an airtight container\u00a0at room temperature.<\/em><\/p>\n

                  Modified from tasteofhome.com.<\/em><\/p>\n

                  \n

                  Citrus Nuts<\/strong>\u00a0(pareve)<\/span><\/h3>\n

                  Yields 3 cups<\/p>\n

                  You\u2019ll need a candy thermometer for this one but it\u2019s worth the extra effort.<\/p>\n

                  Ingredients<\/span>:<\/h4>\n
                    \n
                  • 3 cups walnuts or pecans or almonds (you can mix them too)<\/em><\/li>\n
                  • 4 Tablespoons orange juice (only use fresh)<\/em><\/li>\n
                  • 1 Tablespoon light corn syrup<\/em><\/li>\n
                  • 1\u00bd cups sugar<\/em><\/li>\n
                  • \u00bc cup fresh orange zest<\/em><\/li>\n
                  • 1 teaspoon fresh lemon zest<\/em><\/li>\n
                  • \u00bc cup lukewarm water<\/em><\/li>\n<\/ul>\n

                    Instructions<\/span>:<\/h4>\n
                      \n
                    1. Line a cookie sheet with sides with aluminum foil.<\/li>\n
                    2. In a saucepan combine the\u00a0water, orange juice, sugar and corn syrup. Heat over medium flame and stir to\u00a0make sure the sugar dissolves. Cook, stirring occasionally, until mixture reaches\u00a0240\u00b0F.<\/li>\n
                    3. Immediately remove the mixture from the heat and add the zests\u00a0and nuts. Mix to combine.<\/li>\n
                    4. With a slotted spoon remove the nuts from the syrup\u00a0and place them on lightly greased cookie sheet (you can also use parchment \u00a0paper). Make sure the nuts don\u2019t touch.<\/em><\/li>\n
                    5. Cool completely and store in an airtight\u00a0container.<\/li>\n<\/ol>\n

                      My files, source unknown<\/em><\/p>\n

                      \n

                      \u00a9 Eileen Goltz nuts 15a<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

                      We watch a lot of basketball and football in our house. Okay, to be truthful, I feed\u00a0a lot of people who watch football and basketball in our house. There are the\u00a0usual chips and dips and sandwiches but every now and then, when I\u2019m feeling\u00a0like I want to get a bit more creative I make candied<\/p>\n","protected":false},"author":53,"featured_media":54926,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-38908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes"],"yoast_head":"\nSlice of Life: Nuts by Eileen Goltz - OU Life<\/title>\n<meta name=\"description\" content=\"Try these snack-time recipes including sugared and spiced nuts, rosemary hazelnuts, spicy fried chickpeas, spicy mixed nuts, and citrus nuts.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-nuts-eileen-goltz\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Slice of Life: Nuts by Eileen Goltz - OU Life\" \/>\n<meta property=\"og:description\" content=\"Try these snack-time recipes including sugared and spiced nuts, rosemary hazelnuts, spicy fried chickpeas, spicy mixed nuts, and citrus nuts.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-nuts-eileen-goltz\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2015-01-22T12:15:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-03T10:51:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/Assorted-Nuts-e1484490628550-1024x683.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"683\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Eileen Goltz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Eileen Goltz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-nuts-eileen-goltz\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-nuts-eileen-goltz\/\",\"name\":\"Slice of Life: Nuts by Eileen Goltz - OU Life\",\"isPartOf\":{\"@id\":\"https:\/\/www.ou.org\/life\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-nuts-eileen-goltz\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-nuts-eileen-goltz\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.ou.org\/life\/files\/Assorted-Nuts-e1484490628550.jpg\",\"datePublished\":\"2015-01-22T12:15:38+00:00\",\"dateModified\":\"2017-04-03T10:51:47+00:00\",\"author\":{\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\"},\"description\":\"Try these snack-time recipes including sugared and spiced nuts, rosemary hazelnuts, spicy fried chickpeas, spicy mixed nuts, and citrus nuts.\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-nuts-eileen-goltz\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-nuts-eileen-goltz\/#primaryimage\",\"url\":\"https:\/\/www.ou.org\/life\/files\/Assorted-Nuts-e1484490628550.jpg\",\"contentUrl\":\"https:\/\/www.ou.org\/life\/files\/Assorted-Nuts-e1484490628550.jpg\",\"width\":5184,\"height\":3460,\"caption\":\"Assorted Nuts\"},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.ou.org\/life\/#website\",\"url\":\"https:\/\/www.ou.org\/life\/\",\"name\":\"OU Life\",\"description\":\"Everyday Jewish Living\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.ou.org\/life\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\",\"name\":\"Eileen Goltz\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/image\/\",\"url\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"contentUrl\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"caption\":\"Eileen Goltz\"},\"description\":\"Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman\u2019s World Magazine. Eileen\u2019s has her own blog, \\\"Cuisine by Eileen.\\\"\",\"sameAs\":[\"http:\/\/cuisinebyeileen.wordpress.com\/tag\/eileen-goltz\/\"],\"url\":\"https:\/\/www.ou.org\/life\/author\/eileengoltz-me\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Slice of Life: Nuts by Eileen Goltz - OU Life","description":"Try these snack-time recipes including sugared and spiced nuts, rosemary hazelnuts, spicy fried chickpeas, spicy mixed nuts, and citrus nuts.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-nuts-eileen-goltz\/","og_locale":"en_US","og_type":"article","og_title":"Slice of Life: Nuts by Eileen Goltz - OU Life","og_description":"Try these snack-time recipes including sugared and spiced nuts, rosemary hazelnuts, spicy fried chickpeas, spicy mixed nuts, and citrus nuts.","og_url":"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-nuts-eileen-goltz\/","og_site_name":"OU Life","article_published_time":"2015-01-22T12:15:38+00:00","article_modified_time":"2017-04-03T10:51:47+00:00","og_image":[{"width":1024,"height":683,"url":"https:\/\/www.ou.org\/life\/files\/Assorted-Nuts-e1484490628550-1024x683.jpg","type":"image\/jpeg"}],"author":"Eileen Goltz","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Eileen Goltz","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-nuts-eileen-goltz\/","url":"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-nuts-eileen-goltz\/","name":"Slice of Life: Nuts by Eileen Goltz - OU Life","isPartOf":{"@id":"https:\/\/www.ou.org\/life\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-nuts-eileen-goltz\/#primaryimage"},"image":{"@id":"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-nuts-eileen-goltz\/#primaryimage"},"thumbnailUrl":"https:\/\/www.ou.org\/life\/files\/Assorted-Nuts-e1484490628550.jpg","datePublished":"2015-01-22T12:15:38+00:00","dateModified":"2017-04-03T10:51:47+00:00","author":{"@id":"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597"},"description":"Try these snack-time recipes including sugared and spiced nuts, rosemary hazelnuts, spicy fried chickpeas, spicy mixed nuts, and citrus nuts.","inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-nuts-eileen-goltz\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-nuts-eileen-goltz\/#primaryimage","url":"https:\/\/www.ou.org\/life\/files\/Assorted-Nuts-e1484490628550.jpg","contentUrl":"https:\/\/www.ou.org\/life\/files\/Assorted-Nuts-e1484490628550.jpg","width":5184,"height":3460,"caption":"Assorted Nuts"},{"@type":"WebSite","@id":"https:\/\/www.ou.org\/life\/#website","url":"https:\/\/www.ou.org\/life\/","name":"OU Life","description":"Everyday Jewish Living","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.ou.org\/life\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597","name":"Eileen Goltz","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.ou.org\/life\/#\/schema\/person\/image\/","url":"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg","contentUrl":"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg","caption":"Eileen Goltz"},"description":"Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman\u2019s World Magazine. Eileen\u2019s has her own blog, \"Cuisine by Eileen.\"","sameAs":["http:\/\/cuisinebyeileen.wordpress.com\/tag\/eileen-goltz\/"],"url":"https:\/\/www.ou.org\/life\/author\/eileengoltz-me\/"}]}},"acf":[],"brizy_media":[],"_links":{"self":[{"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/posts\/38908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/users\/53"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/comments?post=38908"}],"version-history":[{"count":4,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/posts\/38908\/revisions"}],"predecessor-version":[{"id":56669,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/posts\/38908\/revisions\/56669"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/media\/54926"}],"wp:attachment":[{"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/media?parent=38908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/categories?post=38908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ou.org\/life\/wp-json\/wp\/v2\/tags?post=38908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}