Preheat oven to 350\u00b0F. Grease a deep 8 inch round cake pan.
Beat 4 1/2 tbsp butter, vanilla extract, sugar and egg until light and fluffy. Stir in sifted flour and milk. Transfer to prepared pan and bake for 25 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Meanwhile, to make the spiced nuts, arrange nuts on a baking tray. Dust with powdered sugar and spices. Roast for about 10 mins, or until dry.
Brush cooled cake with melted butter and sprinkle with spiced nuts. Serve warm.
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.
Put nuts in quart jar with screw on cap.
(You may use walnuts, pecans or dry-roasted mixed nuts or cashews.)
Add sugar and spices.
Shake well to coat nuts.
Spiced nuts are a sure-to-please gift.
Can be packed in a glass container with nuts glued on top.
s well-combined; add the nuts and stir until they are
In a deep heavy skillet, melt oleo and stir in unbroken pecan halves.
Cook nuts\tover
low heat, stirring frequently, for about 20 minutes\tuntil lightly brown.
Sift confectioners sugar and spices.
Remove nuts from skillet with slotted spoon and drain on paper towels.
Add\tnuts to spiced sugar and toss until generously coated.
Turn
nuts
into
colander and shake gently to remove excess sugar.
Spread
nuts on paper towel to cool.
Store in lightly covered container.
Mix pecan halves or English walnut halves into beaten egg white and water.
Mix all until well coated.
Then, put into sugar and spice mixture and mix until sugar is gone.
Spread nuts on greased cookie sheet and bake at 250\u00b0.
Stir every 15 minutes for 1 hour.
Cool on waxed paper, then separate nuts.
In a saucepan, combine sugar, cream of tartar and cinnamon. Place over medium heat; add boiling water.
Boil and stir until syrup spins a thread.
Remove from heat; add pecan halves and vanilla.
Stir briskly until nuts are coated.
Pour out onto waxed paper and separate with fork.
Cool and store.
In a bowl mix sugar, cayenne, salt, coriander cinnamon, and allspice.
Whisk in egg white and canola oil.
Stir in pecan halves.
Spread nuts in a single layer in an oiled nonstick 10-by 15-inch baking pan.
Bake in a 300 degree regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.
Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely.
Serve or store in airtight container at room temperature up to two weeks.
Mix the first 4 ingredients; cook until spins a thread when dropped from a spoon.
Remove from fire.
Add the pecan halves while still hot or warm.
Toss with fork until all nuts are coated and mixture thickens.
Pour out and quickly separate with forks. Cool and store in tins.
Can be frozen in freezer, but be sure to let them thaw to room temperature.
eat, whisk constantly.
Stir nuts into glaze & continue stirring till
In a deep heavy skillet, melt the butter and stir in the nuts. Cook the nuts over low heat, stirring frequently for about 20 minutes or until nuts are heated through and lightly browned.
Preheat oven to 325 degrees.
Combine vanilla extract, and egg white in a large bowl, stirring with a whisk until foamy.
Stir in nuts.
Combine sugar, and remaining ingredients in a small bowl, and sprinkle mixture over nuts, tossing to coat.
Place mixture on a baking sheet lined with parchment paper and bake at 325 degrees for 15 minutes.
Remove pan from oven, and turn off oven.
Toss nuts, and break large pieces apart.
Return to oven and leave in oven 10 minutes with oven off.
Cool to room temperature.
In saucepan, combine
sugar,
evaporated milk, cinnamon and butter;
bring to rolling boil over medium-high flame and boil
1 minute.
Stir in vanilla, salt and pecan halves.
Pour onto lightly
buttered baking sheet.
Cool and separate pecan halves. Makes 2 to 3 cups.
Heat oven to 275\u00b0.
Spread pecans on ungreased 15 x 10-inch jelly roll pan.
Bake at 275\u00b0 for 10 minutes.
In medium saucepan, combine sugar, orange juice, cinnamon, salt and cloves.
Bring to a boil; boil 2 minutes, stirring occasionally.
Remove from heat; stir in nuts.
Using slotted spoon, remove nuts to foil or waxed paper.
Separate with fork; let dry.
Store in airtight container in cool, dry place.
Makes 4 1/2 cups.
Cook over medium heat the sugar, water, cinnamon and allspice until mixture spins a thread when spoon is raised from the mixture.
Add the nuts and turn on low heat.
Stir all the time until sugar begins to form on the nuts.
Pour into a buttered pan and break apart.
Combine all remaining ingredients, except nuts; whisk into egg white. Stir
Preheat oven to 250 degrees.
In a large bowl, mix together everything but nuts.
Add the nuts and stir until coated well.
Spread evenly onto a greased cookie sheet or baking pan.
Bake for 45 minutes, stirring every 15 minutes or so.
Spread out on waxed paper to cool.
Store in a zipper bag or airtight container.
our the 6 cups of nuts into a gallon size zipper
Directions
Heat the nuts in a dry skillet and
Beat egg white and water until frothy but not stiff. Add pecans and mix until all the nuts are coated.
Mix sugar, salt and cinnamon. Add to the nuts.
Mix again.
Place on jelly roll pan or shallow tray. Bake in oven at 225\u00b0 for 1 hour, stirring every 15 minutes.