I hope that everyone had a very wonderful Thanksgiving meal. We had a lovely meal, fun times with family, and pumpkin and apple pie. I also got a very special birthday present, in the form of a new camera (everyone had gone in together to buy it for me! Isn’t that so sweet?). I have been learning the ropes with it this morning, and hopefully soon I will have some food pictures to share with you all. (I’ve been using a point and shoot camera all this time).
Meanwhile, I wanted to share a deliciously sweet maple sugar candied nut recipe that we greatly enjoyed yesterday. We used these in a salad yesterday, and they were so nice. I also, admittedly snacked on them while waiting for the rest of the meal to finish up. The maple sugar gives a depth of flavor that white sugar definitely lacks and the little bit of salt balances the sweet.
These go perfectly in a salad, because they are sweet enough to hold up against an aggressive vinaigrette. These are “special occasion” nuts because maple sugar isn’t the cheapest sugar to use.
Maple Sugar Candied Nuts
1 egg white
3/4 cup of maple sugar
1/2 teaspoon high quality sea salt
2 1/2 cups of walnuts, pecans, or nut of choice.
1-Preheat the oven to 325 degrees
2-Whisk the egg white in a medium size bowl until all of the egg white is foamy and no liquid remains. Then stir in the maple sugar and salt.
3-Add the nuts, and stir until the egg white/sugar mixture evenly coats the nuts.
4-Spread on a greased cookie sheet in an even single layer. The nuts should be separate from each other to cook properly.
5-Stick in the oven and cook until the nuts are golden brown, and the egg white/ sugar mixture has hardened slightly (it will harden more after you remove it from the oven). This will take about 10-15 minutes.
Enjoy these sweet nuts in salads or as a sweet snack.
Latest posts by KimiHarris (see all)
- Get Quench: Cool Drinks for a Hot Summer, Free! (My new mini eBook) - July 22, 2014
- Pennywise Platter Thursday 7/17 - July 17, 2014
- Get up to half off of Fresh: Nourishing Salads for All Seasons! - July 16, 2014