Monday Menus: Sweet Snacks

—by Donna Mitchell

For me, the holidays are times to eat favorite foods from my past. Following are two different recipes for the same food, the first obtained within the past fifteen years and the second which I last remember trying as a young woman. My mother was surprised that I wanted the recipe; obviously she wasn’t aware that I liked it so much. Eating these nuts is like eating candy, but it’s healthier!

Spiced Nuts

1/4 pound (1-1/3 cups) walnut halves

1 cup granulated sugar

1 teaspoon powdered ginger

1 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon powdered cloves

1 tablespoon cold water

1 egg white

Freshen the walnut halves by heating them in a 350 degree oven for a few minutes.

Sift together three times the sugar and spices.

Add cold water to the egg white and beat until frothy. High peaks are not necessary and the mixture should not be too stiff.

Dip the nuts in the egg white and then roll in the sugar-spice mixture. Cover the bottom of a baking sheet with soome of the leftover sugar and spice. Arrange the nuts so that they do not touch. Sift the remaining sugar and spice over the top. Bake at 275 degrees for about an hour. Remove the nuts from the baking sheet immediately. Shake off excess sugar. Makes about 3-1/3 cups spiced nuts.


Minted Walnuts

1/4 cup Karo syrup, red label

1 cup sugar

1/2 cup water

Combine the above ingredients in a saucepan. Cook stirring constantly, until mixture boils. Continue cooking to soft ball stage (238 degrees F) or until a small amount of mixture forms a soft ball when tested in very cold water. Remove from heat and add the following:

1 teaspoon essence of peppermint and 10 large marshmallows

Stir until dissolved. Add: 3 cups walnut halves.

Stir until well coated. Pour onto wax paper. Separate while warm. Makes 1-1/4 pounds.


One Response to “Monday Menus: Sweet Snacks”

  1. Ginger Johnson Says:

    Donna, I’m curious about the texture of the minted walnuts. Are they chewy because of the marshmallows? Interesting!

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