Everyone loves to snack on nuts. Try salty, roasted pecans tossed with soy sauce, or buttered walnuts coated with a cinnamon, nutmeg, and clove sugar, or golden, salted almonds roasted in a touch of olive oil. All are easy to make.
Makes 1 cup nuts for each recipe: Chinese Pecans, Spiced Walnuts, Italian Almonds
Easy and tasty.
Hot and Cold Appetizers, Section 1, Card 54
Three Nut Variations
For the Chinese Pecans
- 1 cup pecan halves
- 1 tablespoon sweet butter
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper or chinese peppercorn
For the Spiced Walnuts
- 1 cup walnut halves
- 2 tablespoons butter
- 1/2 cup powdered sugar
- 1 scant teaspoon cinnamon
- 1 scant teaspoon nutmeg
- 1 scant teaspoon cloves
For the Italian Almonds
- 1 cup blanched whole almonds
- 1 tablespoon olive oil
- Cayenne pepper
Melt the butter in a small baking dish. Toss pecans with the butter.
Bake at 300 for 30 minutes. Sprinkle with soy sauce, salt, and black pepper. Cool.
Melt butter in skillet. Add walnuts. Cook over low heat for 20 minutes or until evenly browned. Combine sugar with the spices. Toss nuts in the sugar until coated.
Place almonds in baking dish. Toss with the olive oil.
Bake at 300 for 30 minutes. Sprinkle with salt and cayenne pepper. Cool.