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:
- 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
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.
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.
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.
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.
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.
Sprinkle with sugar. Sift cocoa over pies, if desired.
***Makes 1 dozen pies.
- 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
Preheat oven to 425 degree F.
Line a 15x10 inch jelly roll pan with heavy aluminum foil. Spray foil with nonstick cooking spray.
Arrange saltines in an even layer on prepared pan.
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.
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.
Break toffee into cracker size pieces. Store in an airtight container for up to 5 days.
***Makes approximately 4 1/2 dozen pieces.
- 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
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper. Set aside.
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.
Pour mixture onto prepared baking sheet. Using a large spoon, spread walnuts in an even layer, smoothing out any clusters.
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.
Break into cluster. Store in airtight container up to 1 week.
***Makes about 3 cups