br>If desired, garnish with candied nuts or candied ginger, 1 tablespoon on
rom the heat. Add the nuts, stirring until the mixture crystallizes
Place baby romaine leaves in a salad bowl and top with sliced grapes, candied nuts and crumbled gorgonzola (if making your own candied nuts do this step first so they have a moment to cool).
Whisk together orange juice, lemon juice, olive oil, balsamic vinegar, brown sugar, garlic, basil, dijon mustard, salt and pepper in a small bowl.
Serve dressing with salad.
edium heat lightly toast the nuts for about 3 minutes.
igh heat.
Add the nuts and cook, stirring constantly, 3
Place first 3 ingredients in saucepan over medium heat, stirring constantly until mixture forms soft-ball stage; add vanilla, then coat nuts.
Turn out onto wax paper.
Allow to cool and then separate into pieces.
Place in candy dish.
Melt butter in jelly-roll pan.
Add nuts and beaten mixture of egg whites and sugar.
Put into 325\u00b0 oven for 30 minutes.
Stir every 10 minutes.
Cook sugar, milk and butter until forms soft ball.
Add dash of salt and vanilla.
Beat until creamy.
Add nuts.
Drop onto foil and separate.
Let cool.
Bring the water and sugar substitute to a boil over a medium heat.
When the sugar substitute is dissolved, add the nuts and stir.
After two minutes of stirring, turn off heat and continue to stir.
After candy coating has set on the nuts, put on a plate to cool.
Mix the sugar, cinnamon and milk mixture. Boil to a soft ball stage.
Add the nuts.
Be very careful, will scorch easily.
Whisk together the egg and water till frothy.
Stir in nuts.
Combine sugar and cinnamon.
Add egg mixture to sugar/cinnamon mixture.
In a lightly buttered shallow pan spread mixture.
Bake (in middle of oven) at 250 degrees for 50 minutes.
Cool 1/2 hour and break into chunks.
Will keep 5-days in tight container.
Candied orange zest:
Remove the
an.
Mix fruits and nuts in a large bowl. Spread
hrough.
Meanwhile, for the candied sweet potato pie, boil, steam
Add to sugar mixture. Add nuts and stir to coat.
Toss nuts with other ingredients in a plastic bag until they are coated.
Arrange nuts in a single layer on a nonstick foil lined baking sheet.
Bake for 10-12 minutes at 375F or until the syrup begins to darken (be careful not to burn it!).
Allow to cool in a single layer so they don't stick to each other.
yrup and a sprinkling of candied nuts.
Place potatoes in a pot of cold water and bring to a boil. Salt water and cook potatoes until tender. Drain and return to hot pot.
Meanwhile, place stock, syrup, bay, cinnamon, cloves, orange juice and rind, butter, thyme and peppercorns in a small pot over medium low heat
Strain the stock and syrup into the sweet potatoes and mash. Adjust seasoning and serve with toppings candied nuts, bacon, and/or chives.
Cut up\tfruit
and
nuts.
Sift
together flour, baking powder and salt.
Dredge
fruit and nuts in flour.
Beat eggs; add sugar. Pour over dredged fruit and nuts.\tMix well.
Bake in paper-lined pans at
275\u00b0 on bottom rack of oven for 1 hour and 15 minutes. (Use
loaf\tpans.)\tOr
you may use a 10-inch tube pan and bake 2 to 2 1/2 hours at 275\u00b0.
Cream butter; gradually add powdered sugar and cream well. Blend in egg and vanilla.
Add flour and mix well.
Stir in chopped nuts and candied cherries.
Chill dough 1 hour.
Then, divide dough in thirds.
Shape into rolls about 12-inches long. Wrap in wax paper.
Chill at least 3 hours.
Cut in slices and place on ungreased cookie sheet.
Bake at 325\u00b0 for 13 minutes, approximately.