3 Nutty Recipes

3 Nutty Recipes. Maple-Spiced Walnuts. Fried Pecan Pies. White Chocolate cranberry Toffee. Desserts for the Holidays.

Nuts are good sources of fat, fiber and protein. Most of the fat in nuts is monounsaturated fat, as well as omega-6 and omega-3 polyunsaturated fat. However, they do contain some saturated fat.

Nuts also contain a number of vitamins and minerals, including magnesium and vitamin E.

Besides Nuts make recipes taste better.

Here are 3 recipes using nuts in the ingredients:

Fried Pecan Pies. A dessert recipe made with a dough crust and a yummy pecan juicy crunchy center. Topped with sugar and cocoa.

Fried Pecan Pies
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1/4 cup all vegetable shortening
  • 1/4 cup cold butter
  • 5 to 7 Tablespoons ice water
  • 1/3 cup firmly packed dark brown sugar
  • 1/3 cup dark corn syrup
  • 3 Tablespoons water
  • 1 Tablespoon butter
  • 1/4 teaspoon salt
  • 1 cup pecan pieces
  • 1 teaspoon vanilla extract
  • Canola oil for frying
  • 1 Tablespoon sugar
  • 1 Tablespoon natural unsweetened cocoa powder
  1. In the work bowl of a food processor, combine flour and salt, pulse 2 times. Add shortening and butter; pulse until crumbly, 4 to 5 times. Transfer mixture to a large bowl. Sprinkle ice water, 1 Tablespoon at a time, over dry ingredients, tossing with a fork just until moistened. Place dough on a slightly floured surface; gently knead until combined, 2 to 3 times. Shape into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
  2. In a medium sauce pan, bring brown sugar, corn syrup, 3 Tablespoons water, butter, and salt to a boil over medium high heat. Reduce heat to low; simmer for 2 minutes. Remove from heat; stir in pecans and vanilla. Let cool for 15 to 20 minutes.
  3. On a lightly floured surface, roll dough to approximately 1/8 inch thickness. Using a 3 1/2 inch round cutter, cut dough into 12 rounds, rerolling as necessary. Using a pastry brush, moisten edges of dough with water. Spoon 2 teaspoons pecan mixture into center of dough. Fold dough over; press edges with a fork dipped in flour to seal.
  4. Fill a large deep cast-iron skillet halfway up with canola oil, Heat over medium high heat until a deep-fry thermometer reaches 350 degrees.
  5. Gently place pies in hot oil. Fry in batches, turning occasionally, until golden brown, 3 to 5 minutes per batch. Adjust heat to maintain temperature at 350 degrees if necessary. Remove pies with a slotted spoon; drain on several layers of paper towels. Let cool for 10 minutes.
  6. Sprinkle with sugar. Sift cocoa over pies, if desired.
  7. ***Makes 1 dozen pies.


White Chocolate Cranberry Toffee. Dessert recipe with cracker crust a crunch top with brown sugar condensed milk white chocolate, pecans and cranberries. Perfect for a holiday treat.

White Chocolate Cranberry Toffee
  • 54 saltine crackers
  • 1 cup butter
  • 1 cup firmly pack light brown sugar
  • 1 14 ounce can sweetened condensed milk
  • 6 1 ounce square white chocolate finely chopped
  • 1 cup chopped pecans
  • 1/2 cup chopped sweetened dried cranberries
  1. Preheat oven to 425 degree F.
  2. Line a 15x10 inch jelly roll pan with heavy aluminum foil. Spray foil with nonstick cooking spray.
  3. Arrange saltines in an even layer on prepared pan.
  4. In a medium saucepan, bring butter and brown sugar to a boil over medium high heat. Cook for 2 minutes. Remove from heat, and stir in condensed milk. Pour mixture over crackers.
  5. Bake for 10 minutes. Sprinkle with chopped white chocolate. Let stand for 1 to 2 minutes to soften. Using a small offset spatula, spread softened chocolate evenly over baked toffee. Sprinkle with pecans and cranberries . Let cool completely.
  6. Break toffee into cracker size pieces. Store in an airtight container for up to 5 days.
  7. ***Makes approximately 4 1/2 dozen pieces.

Maple-Spiced Walnuts. Perfect snack appetizer for a holiday party or just sitting in front of your fireplace.

Maple Spiced Walnuts
  • 3/4 cup maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1 9- inch sprig rosemary cut into thirds
  • 3 cups walnuts
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a medium sauce pan, bring maple syrup, cinnamon, ginger, nutmeg, salt and rosemary to a boil over medium high heat. Add walnuts and cook, stirring constantly, until most of the liquid is evaporated, approximately 3 minutes. Discard rosemary.
  4. Pour mixture onto prepared baking sheet. Using a large spoon, spread walnuts in an even layer, smoothing out any clusters.
  5. Bake, stirring twice, until golden brown and bubbling, approximately 15 minutes. Let cool on a wire rack until walnuts are dry and cool to the touch, approximately 30 minutes.
  6. Break into cluster. Store in airtight container up to 1 week.
  7. ***Makes about 3 cups


3 Layer Chocolate Caramel Bars
Sweet Potato Tarts with Toasted Marshmallows and Pecan Crust
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