br>If desired, garnish with candied nuts or candied ginger, 1 tablespoon on
Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
edium heat lightly toast the nuts for about 3 minutes.
rom the heat. Add the nuts, stirring until the mixture crystallizes
Prepare Spicy Seasoning Mix. Store in airtight
Make candied pecans.
In a large
cups of your favorite nuts in the egg white - honey
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.
remove from grill.
Combine Spicy Aioli Mayonnaise ingredients and spread
Soak cherries in 1 cup boiling water until softened, about 10 minutes. Drain.
Whisk mayonnaise and next 3 ingredients in large bowl. Add apples, celery, grapes and cherries; toss. Season lightly with salt and pepper.
Arrange lettuce on platter. Spoon salad over. Top salad with candied pecans.
Makes 6 servings.
o broil.
Make the Spicy Seasoning Mix. Arrange the potatoes
igh heat.
Add the nuts and cook, stirring constantly, 3
Preheat the oven to 350\u00b0.
Spread out the nuts on a baking sheet and toast until golden brown, about 10 minutes.
In a large bowl, combine the remaining ingredients.
With a big wooden spoon, stir the nuts in the herb mixture, making sure the butter melts and moving the nuts around so they are evenly coated.
Transfer to a pretty bowl and let sit for 5 minutes to crisp the nuts before serving.
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.
our the 6 cups of nuts into a gallon size zipper
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.
Preheat oven to 325\u00b0.
Spray cookwell with cooking oil.
Add peanut oil and heat for 5 minutes.
In a large mixing bowl, combine nuts. Set aside.
Stir light corn syrup, sugar, teriyaki sauce, Worcestershire sauce and mustard until smooth. Add hot pepper sauce, if desired.
Pour mixture over nuts. Coat well. Spoon into hot oil.
Cook 15 minutes, stirring every 5 minutes. Spoon nuts onto cookie sheet to cool, stirring occasionally to keep from sticking.
Store in airtight container.
Makes 4 quarts.
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.
Whisk egg white and water together until foamy.
Pour over nuts in bowl.
Place nuts in strainer and strain for 3 minutes.
Place into brown paper lunch bag.
Mix all spices together in small bowl while draining nuts.
Pour worcestershire sauce over nuts and add spices to bag.
Shake until well coated.
Place on baking sheet.
Bake 15 minutes at 275, stirring once.
Lower heat to 225 and bake 30 minutes more, stirring every 15 minutes.
Cool and enjoy.
Store in airtight container.
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.