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Reply
| | From:  Genie· (Original Message) | Sent: 10/12/2007 3:21 AM |
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Reply
| | | From: Genie· | Sent: 3/24/2008 5:06 PM |
CANDIED PEANUTS
1 C. sugar
1/2 C. water
2 C. shelled peanuts
Bring sugar and water to a boil. Add peanuts and boil until sugar
crystallizes (about 10 minutes). Place on a cookie sheet and bake at 350ºF
for about 8
minutes. Sprinkle salt over peanuts when finished.
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Reply
| | | From: Genie· | Sent: 3/24/2008 5:07 PM |
BOILED PEANUTS
Wash in-shell green peanuts thoroughly in cool water. Place the peanuts in a
suitable sauce pan and cover with a medium brine (10 ounces salt to 1 gallon
water).
Boil covered for 45 minutes or until the kernels are tender. Taste test for
preferred saltiness. (Allow peanuts to sit in brine to increase saltiness;
drain as soon as desired degree of saltiness is achieved.)
The peanuts are ready for shelling and eating immediately or can be
refrigerated for as long as five days.
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Reply
| | | From: Genie· | Sent: 4/16/2008 2:41 AM |
| Brown Sugared Pecans Paula Deen recipe
1 egg white
1/2 cup firmly packed brown sugar
1 dash vanilla extract
4 cups pecans
Preheat oven to 300°F. Line a cookie sheet with
parchment paper and spray the parchment paper with
non-stick cooking spray.
Beat egg white until stiff. Add brown sugar and
vanilla, and stir until smooth. Mix in pecans and stir
until coated. Pour nuts onto the prepared cookie
sheet.
Bake 10 to 15 minutes, or until lightly browned. Don't
over-brown because pecans will get too dry. Store in
tins after completely cooled.
Makes 4 cups
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Reply
| | | From: Genie· | Sent: 4/27/2008 4:07 AM |
Spiced Nuts 1/3 Cup Sugar 2 tsp. Ground Cinnamon ½ tsp. Ground Allspice ½ tsp. Seasoned Salt 1 Egg White 3 Cups Mixed Nuts Preheat oven to 250 degrees. Mix sugar, cinnamon, allspice and seasoned salt in a small bowl. Beat egg white in a large bowl until foamy. Add nuts; toss to coat well. Add spice mixture; toss to coat the nuts evenly. Spread nuts in a single layer on a lightly greased baking sheet. Bake 1 hour, stirring once. Cool slightly and break apart. Cool completely. Store nuts in an airtight container for up to 2 weeks. | |
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Reply
| | | From: Genie· | Sent: 5/14/2008 4:09 AM |
Almond-Coffee Walnuts
2/3 cup almond paste, room temperature
2 tablespoons Coffee liqueur
1 teaspoon Instant coffee powder not granules
72 Walnut halves
8 (1 ounce) squares semi-sweet chocolate, melted
In bowl, combine almond paste, liqueur and coffee powder until smooth.
Spread 1/2 teaspoon mixture onto flat side of a walnut half. Top with
another walnut half, forming a sandwich. Repeat with remaining almond paste
and nuts. Dip one end of nut into melted chocolate. Place onto waxed
paper-lined pan. Repeat with remaining filled nuts and chocolate. Chill for
30 minutes, or until set. Cover with plastic wrap. Store in refrigerator.
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Reply
| | | From: Genie· | Sent: 8/5/2008 4:35 PM |
Spiced Nuts 1/3 Cup Sugar 2 tsp. Ground Cinnamon ½ tsp. Ground Allspice ½ tsp. Seasoned Salt 1 Egg White 3 Cups Mixed Nuts Preheat oven to 250 degrees. Mix sugar, cinnamon, allspice and seasoned salt in a small bowl. Beat egg white in a large bowl until foamy. Add nuts; toss to coat well. Add spice mixture; toss to coat the nuts evenly. Spread nuts in a single layer on a lightly greased baking sheet. Bake 1 hour, stirring once. Cool slightly and break apart. Cool completely. Store nuts in an airtight container for up to 2 weeks. | |
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Reply
| | | From: Genie· | Sent: 8/5/2008 4:39 PM |
Five-Spice Candied Pecans ¼ Cup Water ¼ Cup Sugar 2 tsp. Five-Spice Powder 1 tsp. Salt 2 Cups Pecan Halves Preheat oven to 375 degrees. Lightly oil a shallow baking pan and a 12 inch square of foil, keeping pan and foil separate. In a small heavy saucepan bring water to a boil with sugar, five-spice powder, and salt. Stir in pecans and simmer mixture, stirring, 1 minute. Immediately pour mixture evenly into pan and with a metal spatula spread pecans in one layer. Bake mixture in middle of oven 8 minutes, or until pecans turn mahogany-colored and most of liquid is evaporated. Immediately transfer pecans with a metal spatula to foil, keeping them in one layer, and cool completely. (Pecans will continue to crisp as they cool.) Break up any pecans that have stuck together. Candied pecans keep, in layers separated by wax paper, in an airtight container, frozen, 2 weeks. Makes about 2 cups. | |
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Reply
| | | From: Genie· | Sent: 10/1/2008 2:50 AM |
Glazed Pecan Halves
2 cups pecan halves
1/3 cup light corn syrup
Vegetable cooking spray Combine pecan halves and corn syrup, stirring to coat pecans. Line a 15- x 10-inch jellyroll pan with parchment paper or aluminum foil; coat with cooking spray. Arrange pecan halves in an even layer in pan. Bake at 350° for 12 minutes; stir using a rubber spatula. Bake 8 more minutes. Remove from oven, and stir; arrange in an even layer on wax paper, and let cool completely.
Makes 4 Cups | |
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Reply
| | | From: Genie· | Sent: 10/18/2008 7:41 PM |
| Fried Pecans
1/4 cup evaporated milk
1 Cup sugar
1/4 tsp. cinnamon.
2 Tbls. water
1/4 tsp. vanilla
3 cups pecans (or nuts of your choice)
Combine first five ingredients.
Cook until sugar is disolved. Add pecans. Cook until moisture is gone.
Spread on wax paper until cool. | |
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