b>nuts at a time to syrup mixture.
Stir until well coated
Beat egg whites until stiff.
Add sugar slowly, folding as for a meringue.
Add a pinch of salt.
Stir or fold in nuts (I use a mixture of pecans, walnuts and almonds) into meringue, being sure they are all well coated.
Melt oleo in large, shallow pan. (Sometimes I use the broiler pan.) Spread meringue coated nuts in melted oleo.
Place in a 325\u00b0 oven; allow nuts to cook slowly. Stir every 15 minutes; keep baking until nuts are brown and all oleo is absorbed.
Cool on waxed paper; store in airtight containers.
Preheat oven to 325 degrees F (165 degrees C).
Place nuts on a 10x15 inch jellyroll pan, and bake for 10 minutes. Remove nuts, and melt butter on pan.
In a medium bowl, beat egg whites until soft peaks form. Gradually beat in the sugar and salt. Fold toasted nuts into egg white mixture. Arrange the coated nuts in a single layer on the buttered pan.
Bake for 30 minutes in the preheated oven, turning nuts with spatula every 10 minutes, until outside is crisp and golden. Cool, and store in an airtight container.
Mix sour cream and sugar.
Heat to 223\u00b0, stirring constantly. Add vanilla and nuts.
Stir rapidly until mixture has coated nuts and sugared.
Spread on trays and separate.
Cool.
Store in airtight container.
Will keep several months.
Gradually add sugar to beaten egg whites and beat until stiff. Melt butter on jelly roll pan.
Coat nuts with sugar mixture; place on pan, spreading evenly.
Bake in a 325\u00b0 oven for 30 minutes. Stir with a fork every 10 minutes.
Cool and break into pieces. Yields one pound.
Beat the egg whites and sugar together until peaks form.
Fold in nuts.
Melt the butter on cookie sheet with sides or a jelly roll pan. Pour nut mixture on pan and roast in a 350\u00b0 to 375\u00b0 oven for 45 minutes. Cool. Serve at any party.
Preheat the oven to 200\u00b0C/fan180\u00b0C/gas 6. In a small bowl, mix the nuts with the egg white.
Mix together the sugar and spices, and then scatter over the nuts. Mix together well and spread out on a baking sheet. Bake for 10 minutes.
Set aside to cool completely, then serve in bowls.
In large skillet, melt butter and stir in golden onion recipe soup mix thoroughly blended with sugar and cumin.
Add nuts and cook over medium heat, stirring constantly, 5 minutes or until nuts are thoroughly coated with soup mixture and golden brown. Serve warm or spread nuts on baking sheet to cool.
Store in airtight container up to 2 weeks.
Makes 2 1/2 cups.
avorite nuts in the egg white - honey mixture until well coated.
1. Spread the nuts on a baking sheet and
edium heat lightly toast the nuts for about 3 minutes.
ently. Add nuts; tilt pan until nuts are well coated in syrup mixture
Combine chili powder, seasoning, curry powder with the Worcestershire sauce.
Pour over nuts and stir until well coated.
Heat oil in a saucepan until hot, then pour over nuts and mix thoroughly. Spread the nuts on a tray lined with nonstick baking paper and bake in a 350 degree oven F. for 10-15 minutes or until golden brown.
Cool and store in airtight containers.
elted, add 2 cups of nuts and 1 teaspoons of vanilla
Combine sugar, nutmeg, cinnamon, cream of tartar in saucepan; add water. Bring to boil. Cook at 240\u00b0 on candy thermometer, or until a little syrup dropped in cold water forms firm ball. Add vanilla and walnuts. Stir until nuts are thoroughly coated. Turn out onto wax paper or greased cookie sheet. With 2 forks separate nuts. Cool. Makes 3 cups. Recipe is from Good Housekeeping Cook Book, modified by me.
Position rack in center of oven and preheat to 250 degrees. Spray large jellyroll pan with nonstick spray. Cook sugar, butter, orange juice, salt and spices until butter melts and sugar dissolves. Add nuts and toss until coated. Spread in single layer on pan. Bake 1 hour, stirring every 15 minutes.
Transfer nuts to large sheet of foil, lightly sprayed with nonstick spray. Separate with fork or toothpick. Cool completely. Store in airtight container for up to 5 days.
Grease pan and set aside.
Cut up all fruit and add dry ingredients well with fingers, separating pieces of fruit so all is coated with dry ingredients.
Beat eggs until fluffy, and gradually beat in sugar.
Add to fruit mix.
Add nuts and pack into well-greased pan, pressing down with hand, to make sure pieces of fruit and nuts fill any empty spaces.
Cook about 1 1/2 hours at 350\u00b0.
Let stand 5 minutes, then run a spatula around edges.
Turn over onto wire racks until cool.
In a 4-quart bowl or 13 x 9 x 2-inch microwave-safe dish, melt butter on High for 1 minute.
Stir in seasoned salt and Worcestershire sauce.
Gradually add cereal and nuts, mixing until all pieces are coated.
Microwave on High 5 to 6 minutes, stirring every 2 minutes.
In small bowl, add Lawry's seasoned salt and Worcestershire sauce to melted margarine; mix well.
Pour Chex cereals, nuts and pretzels into large resealable plastic bag.
Pour margarine mixture over cereal mixture inside bag.
Seal top securely.
Shake bag until all pieces are evenly coated.
Pour contents of bag into large microwave-safe bowl.
Microwave on High 5 to 6 minutes, stirring every 2 minutes.
Spread on absorbent paper to cool. Store in resealable plastic bag or airtight container.
Makes 9 cups.
Preheat oven to 250 degrees.
Combine Kellogg's Crispix cereal, nuts and pretzels in a 13 x 9 x 2-inch baking pan. Set aside.
Stir together the remaining ingredients. Pour over cereal mixture. Stir until evenly coated.
Bake for about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool.
Store in airtight container.