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on May 26, 2008 4:32 am
There are several different variations on making these puppies, and I never measure anything at all when I cook, so I can't give you more anal rententive types exact amounts. Just relax and experiment and enjoy... you really can't go wrong as long as you don't burn them!
Here's what I consider the "basic candied nut" recipie
A pound of pecans halves.
Maybe a half of a stick of butter melted (or, if you are LeaAnn , use that I Can't Believe This $hit Ain't Butter stuff)
a bunch of Splenda
some cinnamon
I line the tray in my toaster oven (Thank you very much, Peach) with heavy duty reynolds wrap stuff and put it on the top rack for BROIL.
Pour the nuts onto the tray and drizzle the butter over them and stir'em up
Add Splenda liberally and stir, coating the nuts with the stuff.
Then keep stirring and adding some more Splenda until the butter is all soaked up and the nuts are coated with the stuff.
Then sprinkle in some cinnamon and stir it all again.
Taste'em and see if they are sweet enough for you and if not, add more splenda.
Then STAND RIGHT THERE AND DO NOT EVEN TAKE ONE STEP AWAY and broil them. Watch very, very, very carefully. Every few minutes or seconds (depending on your oven, the temp and how close the tray is to the heat source) open the door and stir'em up with a wooden spoon.
Keep doing this until they are toasted crispy brown but haven't yet turned black or started on fire.
Then take them out and just try to wait to eat them until they have cooled enough so they don't burn a hole in the roof of your mouth!
On the third batch, (you will have eaten the first 2 batches while you are standing there) let it cool completely and put'em in a ziplock bag. I don't know how long they will keep, 'cause mine never last very long anyway.
Now for the variations:
Try different kinds of nuts. I have always tried to have slivered almonds doctored up this way 'cause I add a whole handful to my Special K Protein Plus cereal - oh baby! is that gooood!
But my latest experiement is candied pumpkin seeds! WOW baby! these are so good I think I'll forget about the almond slivers and just go straight for the candied punkin seeds from now on... punkin seeds are higher in protein anyhow! And they get so crunchy and crunchy is gooood - I don't care who ya are!
The candied sunflower seeds were also pretty dang good!
Whole almonds work great, but you should try this with your favorite nuts and see if they don't make you go: "oh baby!"
other things to consider:
add some vanilla extract to the melted butter
try AllSpice instead of cinnamon
Add egg whites and less butter if the too much fat messes with you (eggwhites add protein, yanno)
Add a little brown sugar or honey
use half real sugar in place of some of the splenda
For you crazy people out there, you can also add red pepper flakes or tabasco or other evil things like that.
Also, some people have been know to do this in a skillet on top of the stove.... I say: Hey whatever works! - but you'll have a skillet to wash when your done when I'll just be wadding up the tin foil and tossing it into the recycle!
Let me know if ya try this and how it works out!
Be the first to leave a comment.Here's what I consider the "basic candied nut" recipie
A pound of pecans halves.
Maybe a half of a stick of butter melted (or, if you are LeaAnn , use that I Can't Believe This $hit Ain't Butter stuff)
a bunch of Splenda
some cinnamon
I line the tray in my toaster oven (Thank you very much, Peach) with heavy duty reynolds wrap stuff and put it on the top rack for BROIL.
Pour the nuts onto the tray and drizzle the butter over them and stir'em up
Add Splenda liberally and stir, coating the nuts with the stuff.
Then keep stirring and adding some more Splenda until the butter is all soaked up and the nuts are coated with the stuff.
Then sprinkle in some cinnamon and stir it all again.
Taste'em and see if they are sweet enough for you and if not, add more splenda.
Then STAND RIGHT THERE AND DO NOT EVEN TAKE ONE STEP AWAY and broil them. Watch very, very, very carefully. Every few minutes or seconds (depending on your oven, the temp and how close the tray is to the heat source) open the door and stir'em up with a wooden spoon.
Keep doing this until they are toasted crispy brown but haven't yet turned black or started on fire.
Then take them out and just try to wait to eat them until they have cooled enough so they don't burn a hole in the roof of your mouth!
On the third batch, (you will have eaten the first 2 batches while you are standing there) let it cool completely and put'em in a ziplock bag. I don't know how long they will keep, 'cause mine never last very long anyway.
Now for the variations:
Try different kinds of nuts. I have always tried to have slivered almonds doctored up this way 'cause I add a whole handful to my Special K Protein Plus cereal - oh baby! is that gooood!
But my latest experiement is candied pumpkin seeds! WOW baby! these are so good I think I'll forget about the almond slivers and just go straight for the candied punkin seeds from now on... punkin seeds are higher in protein anyhow! And they get so crunchy and crunchy is gooood - I don't care who ya are!
The candied sunflower seeds were also pretty dang good!
Whole almonds work great, but you should try this with your favorite nuts and see if they don't make you go: "oh baby!"
other things to consider:
add some vanilla extract to the melted butter
try AllSpice instead of cinnamon
Add egg whites and less butter if the too much fat messes with you (eggwhites add protein, yanno)
Add a little brown sugar or honey
use half real sugar in place of some of the splenda
For you crazy people out there, you can also add red pepper flakes or tabasco or other evil things like that.
Also, some people have been know to do this in a skillet on top of the stove.... I say: Hey whatever works! - but you'll have a skillet to wash when your done when I'll just be wadding up the tin foil and tossing it into the recycle!
Let me know if ya try this and how it works out!
