{food swap recipe} Oh Nuts!

Editor’s Note: One of our favorite FSC Swappers, Leah A,  is back with another great piece. This time, she is tackling a popular swap item and/or edible gift: candied nuts.

In addition to becoming a permanent ‘community voices’ contributor, Leah has also joined our FSC Academy teacher roster, teaching “Cooking with Kids” (at All Good Bakers on June 25th) and “Seasonal Soups” (class in a bag). good news all around! -Christina

My last minute decision to join FSC’s Saratoga Springs Food Swap last month had me scavenging my kitchen for something that didn’t require a grocery store trip. I found a bag of pecans and almonds left over from some birthday-baking and decided to get a little nutty (Sorry cheesey I know, but you try to write about nuts and not make stupid jokes. I am having an internal battle trying to avoid typing “Deez Nutsss” or make any kind of Schweddy balls and salty nuts SNL references. Pheww just getting that out there makes me feel better)

Now lets get down to the nuts and bolts of what I did…sorry I have a problem.


1 Pound of shelled nuts (NOTE: Use whatever you have on hand they are getting coated in sugar and spice anything will taste great! For the swap I used a combination of pecans and almonds- yum!)
1/3 cup of brown sugar
1/2 cup of white sugar
2 tsp. kosher salt
½ tsp Garam Masala
¼ tsp spicy paprika (or if you like major heat do 1/8 tsp cayenne)
1/8 tsp nutmeg
1 tsp. of cinnamon
1 egg white
1 Tb water (room temperature)

A .Preheat your oven to 300F.
B. Mix sugar and spices in a large bowl, be sure there are no clumps or lumps.
C. Beat egg white and water until frothy.
D. Add nuts to egg wash and stir to evenly coat.
E. Add nuts to sugar & spice mixture, stir them up until nuts are all completely coated.

F. Prepare your rimmed cookie sheet by covering it with parchment paper (Don’t skip this your pan will not recover from the sugary mess!)
G. Spread nuts in a single layer on the sheet.
H. Bake for 30 minutes stirring a couple of times. The sugar will melt into a wonderful gooey mess and stirring will be a little tough. You are looking for ALL the sugar to melt.

I. After the 30 minutes, remove nuts from the oven. They will seem drippy and not done BUT fight the urge to put them in for a couple more minutes, they will burn quickly! The sugar will solidify as it cools trust me.
J. Carefully remove the nuts from the VERY HOT cookie sheet into a bowl.
K. While they are cooling begin separating them so they do not stick together.
L. When completely cool store in an airtight container of your choice (or containers if taking to your nearest food swap!)


10 Comments Add yours

  1. Erin Olson says:

    Mmmmm, these look amazing! I’m thinking I need to make a batch to take on our upcoming road trip!

  2. Morgan says:

    Yummy! I will definitely try this spice mixture, sounds exotic. I’ve never had trouble with my pans getting icky from the sugar though…trying to remember if I usually spray w/cooking oil? I think so. Or just soak a while before I wash maybe, my favorite lazy method. 😉

  3. deliciousmystic says:

    also, when you are letting them cool, be sure to cool them at room temperature, putting them in the fridge will not get them in your face faster, but will make them kinda wet.. ya know, sweaty..

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