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Candied Spiced Nuts


1/2 C. dark brown sugar, firmley packed
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 1/2 tablespoon water
1 1/2 C. walnut halves, pecan halves, cashews or a combination of these

In a deep 2 quart casserole combine all ingredients except nuts. Heat uncovered 1 1/2 minutes, stir occasionally. Add 1/2 c. nuts at a time to syrup mixture. Stir well until coated. With a slotted spoon lift out nuts. Drain extra syrup. Place nuts in a shallow 1 1/2 quart baking dish. Repeat with remaining nuts. Heat coated nuts, uncovered, 5 minutes or until syrup begins to harden slightly. Transfer nuts to greased wax paper and allow to cool and harden.

Yields 1 1/2 cups




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.