Preheat oven to 325F degrees.
Grease a baking sheet and set aside.
Beat egg white in a large bowl with a fork or whisk until foamy.
Stir in two cups of unsalted nuts until coated (amounts listed are my favourites, but any combination can be used, as can other nuts such as peanuts or walnuts).
Stir in sugar and spices; toss with nuts until coated.
Put nuts onto prepared baking sheet.
Spread out well.
Bake, stirring often, until golden-- about 20-25 minutes .
Cool completely.
Store in an airtight container.
Grease 2 cookie sheets with butter.
In heavy saucepan, combine the sugar and water.
Cook over moderate heat, stirring constantly, until sugar dissolves.
Continue cooking, without stirring, until syrup reaches the firm ball stage (244\u00b0).
Preheat oven to 350\u00b0F. Line a large baking dish with parchment paper.
Sift together powdered sugar and cinnamon 2-3 times, until cinnamon is well distributed.
Place almonds in a colander and rinse under cold water. Pour wet nuts into baking dish and sift the cinnamon mixture over the nuts, tossing until well coated.
Roast for 20 mins, tossing once, until fragrant and browned. Cool in dish. Stir almonds to separate and store in airtight jars or package in cellophane bags.
In a food processor, process 1/2 the strawberries with sugar and pine nuts until smooth. Spoon onto 4 serving plates. Top with remaining strawberries and ricotta.
Heat oven to 275f.
In a large bowl, place nuts; set aside.
In small bowl, beat egg white and juice until frothy.
Add sugar, orange rind, spices and salt, mix well.
Pour over nuts, stirring to coat well.
On greased cookie sheet, spread nuts so they do not touch.
Bake, stirring every 15 minutes until light brown and crisp, 45-55 minutes.
Cool completely and store in airtight container in cool place for up to one month.
Cook sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Stir in peanuts, and cook 10 minutes or until sugar starts to crystallize on peanuts. Sprinkle pumpkin pie spice evenly over peanuts, stirring to coat. Spread nuts in a single layer on a lightly greased baking sheet.
Bake at 300\u00b0 for 30 minutes, stirring every 10 minutes. Cool on baking sheet. Store in an airtight container.
In
a
10-inch
skillet, melt butter.
Stir in nuts and 1/2 cup sugar.
Cook over medium heat, stirring occasionally, until sugar melts and nuts brown (8 to 10 minutes).
Preheat oven to 300\u00b0. In large bowl, combine mixed nuts and butter; set aside. In small bowl, blend remaining ingredients; stir into nut mixture. On ungreased baking sheet, evenly spread nut mixture. Bake, stirring occasionally, 40 minutes or until nuts are golden. Great for holiday appetizers and homemade snack gifts!
In a 10-inch skillet, melt butter; stir in nuts and 1/2 cup sugar.
Cook over medium heat, stirring occasionally, until sugar melts and nuts brown, about 8 to 12 minutes.
In large bowl, mix other ingredients; stir in caramelized nuts.
Cool completely on wax paper.
When cool, break apart into individual pieces.
This makes 3 cups.
Heat oven to 275\u00b0.
Grease a 15 1/2 x 10 1/2 x 1-inch pan with shortening.
Mix snacks and nuts in large bowl.
Beat egg whites, orange juice, sugar and cinnamon in small bowl, using wire whisk or hand beater until foamy.
Pour over snack mixture and stir until evenly coated.
Spread in pan.
Bake 45 to 50 minutes, stirring every 15 minutes until light brown and crisp.
Cool; store in airtight container.
Yields about 10 cups snack.
Heat oven to 275\u00b0.
Grease cookie sheet.
Spread nuts.
Bake 10 minutes.
In medium saucepan, bring sugar, water, cinnamon, cloves and salt to a boil.
Cook 2 minutes, stirring often. Remove from heat; stir in vanilla and nuts.
Remove nuts to waxed paper. Separate.
Let dry.
Keep in cool, dry place.
Crush cornflakes into fine crumbs.
Blend butter, sugar and vanilla.
Sift together flour and cinnamon.
Add with cornflake crumbs and nuts to butter mixture.
Mix well.
In a small bowl, combine he brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries.
Sprinkle with sugar mixture and toss to coat.
Spread in a single layer on a greased baking sheet.
Bake at 300\u00b0 for 18-20 minutes or until golden brown, stirring once.
Cool before storing.
Add brown sugar, cinnamon, nutmeg, salt and water to melted butter.
Stir in the nuts until coated.
Microwave on High, uncovered, for 4 to 5 minutes until nuts are toasted and glazed. Spread in single layer on waxed paper until cool.
Makes 2 1/2 cups.
Enjoy!
inutes, stirring occasionally, until dry and toasted. Larger seeds may take
Blend the eggs, carrots, brown sugar and oil.
Add the remaining ingredients.
Bake at 350\u00b0 for 45 minutes in a 9 x 13-inch pan.
In a 10-inch skillet, melt butter; stir in nuts and sugar. Cook over medium heat, stirring occasionally, until sugar melts and browns (8 to 10 minutes).
Cream sugar and butter; add egg.
Sift in dry ingredients. add vanilla, nuts and apples.
Mix well.
Bake at 350\u00b0 for 35 to 40 minutes.
Serve with whip cream or ice cream.
Blend butter, sugar and vanilla.
Add all remaining ingredients to butter and sugar mixture.
Mix well.
Shape into small balls.
Bake at 350\u00b0 for 30 minutes on ungreased cookie sheet.
Roll in confectioners sugar while still warm.
combine flour, baking powder, salt and nutmeg. In a separate bowl