Sweet Spiced Nuts

Sweet Spiced Nuts
Sweet Spiced Nuts

This recipe came from my Mom’s co-worker, who used to make batches of these for her office.  In the past, I’ve stuck to only making these with walnuts and almonds, but I’m sure you could substitute any nut which are more to your liking.

My addition, though not major, creates a wonderfully cinnamony-sweet shell that tastes even better when roasted in the oven.  By lightly toasting the nuts with the wet coating on, the essential oils in the nuts enhance these addictive snacks even more!  I’ve included my 4x recipe, which creates more than enough for friends, family and co-workers.

Ingredients:

2 cups walnuts and/or almonds

1 cup granular sugar

¼ cup whole evaporated milk

2 tsp. Water

½ tsp. Cinnamon

½ tsp. Vanilla

In a medium sized pot bring to a boil the sugar, milk and water to ensure the sugar is completely dissolved.  Stir frequently to ensure nothing burns or boils over. Take the pot off the flame and add the cinnamon and vanilla. You will have a little bubble up from the vanilla, so make sure you have a spoon handy to stir. In a separate bowl mix in 2 cups of walnuts until thoroughly coated.

Pour out onto a cookie sheet lined in foil and a generous dose of non-stick spray. Let dry on the counter, or you can speed the process (and toast the nuts) by placing the trays in a 350 degree oven for 7 – 10 minutes, stirring every few minutes to toast them. Usually two stirs does the trick.

After the second stire, give one more stir out of the oven and let cool on the counter. Make sure they are completely cooled and dry before storing.

Tip #1: Any heat or moisture will cause the whole batch to turn into a stick mess.

These are a fantastic party snack or great as a gift with cookies!!

Since I make a lot of these for the holidays, this is my ‘go to’ recipe.

Ingredients (4 x recipe):

4 cups sugar

1 cup whole evaporated milk

8 Tbsp. Water

2 Tbsp. Cinnamon

2 Tbsp. Vanilla

3 lbs of Almonds (from any big box store)

3 lbs. Walnuts (from any big box store)

Complete the same process as above, but you will need several cookie sheets to toast/dry all of your finished product. Store at room temperature in a sealed container, or in the refrigerator if unseasonably warm.

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