I would like to find a recipe for toasted/glazed/spiced walnuts
suitable for use in a composed beet and goat cheese salad, or a pear,
arugula and blue cheese salad. I tried posting this once before and the
not-so-helpful response was to search the site. Well, I had...and I
had tried several recipes I found in the group but none had delivered
what I was (and am still)looking for. Not too sweet, but with a very
thin caramellized [sp] sugar or honey coating, salt, pepper and the
option of some spices like cumin, nutmeg, mace etc. No luck with the
recipes that have you coat in beaten egg whites first. The sugar tends
to crystallize. But that could be my technique.

On 14 May 2005 12:26:09 -0700, "KatieB" > wrote:

>I would like to find a recipe for toasted/glazed/spiced walnuts
>suitable for use in a composed beet and goat cheese salad, or a pear,
>arugula and blue cheese salad. I tried posting this once before and the
>not-so-helpful response was to search the site. Well, I had...and I
>had tried several recipes I found in the group but none had delivered
>what I was (and am still)looking for. Not too sweet, but with a very
>thin caramellized [sp] sugar or honey coating, salt, pepper and the
>option of some spices like cumin, nutmeg, mace etc. No luck with the
>recipes that have you coat in beaten egg whites first. The sugar tends
>to crystallize. But that could be my technique.

I remember your request. The recipes that were posted here included
one close to what I use, producing a "thin, carmelized" sugar
coating. I am mystified why none of them work for you. Perhaps your
oven is not hot enough or you don't cook them long enough. Try
granulated sugar. Try adding a bit of oil if you don't like them
crunchy.

If the replies were "not-so-helpful," maybe no one *could* help you.
Remember this is just a place where people hang out to discuss food,
cooking (and other things). Any answers to you are a favor, not an
obligation. No one guarantees that there will be someone here who can
provide what you are looking for.

Try submitting your request to rec.food.recipes. If that source and a
web search don't turn up anything that meets your personal criteria,
then just keep tweaking one of the other recipes or lose the dream.

Sue(tm)
Lead me not into temptation... I can find it myself!

Honeyed Walnuts

INGREDIENTS:
1 1/2 cups sugar
1/2 cup honey
dash salt
8 ounces walnuts
1/2 teaspoon vanilla extract

PREPARATION:
In a medium saucepan, combine sugar, honey, and salt. Bring to a boil then
cook, without stirring, until a small amount of mixture forms a firm ball
when dropping in cold water. This will be about 242° on candy thermometer.
Remove syrup from heat and stir in walnuts and vanilla. Let cool slightly.
Stir until thicken and creamy. Pour out onto waxed paper; using 2 forks,
separate walnuts.
Makes about 1 pound of honeyed walnuts
----------------------------------------------------------------------------
---------------------------------------
Minted walnuts with a coating made with marshmallows and corn syrup.

INGREDIENTS:
1/4 cup Karo corn syrup, light
1 cup sugar
1/2 cup water
1 teaspoon peppermint extract
10 marshmallows
3 cups walnut or pecans

PREPARATION:
Combine corn syrup, sugar, and water in a saucepan. Cook over medium heat,
stirring constantly, until mixture comes to a boil.Continue cooking to soft
ball stage, about 238° on a candy thermometer, or until a small amount of
mixture forms a soft ball when tested in very cold water.
Remove from heat; add peppermint and marshmallow. Stir until dissolved. Add
walnuts or pecans; stir until well coated. Pour onto waxed paper. Separate
nuts whiles still warm. Makes about 1 1/4 pounds of minted walnuts or
pecans.
----------------------------------------------------------------------------
----------------------------
Spiced mixed nuts.

INGREDIENTS:
2 tbsp. butter
1 c. pecan halves
1 c. whole almonds
1 c. dry-roasted unsalted peanuts
1 tbsp. Worcestershire sauce
1 tsp. chili powder
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper

PREPARATION:
Preheat the oven to 300°. Add butter to a 13- x 9- x 2-inch baking pan; set
the pan in the oven to melt the butter. Remove the pan from the oven; add
pecans, almonds, peanuts, and Worcestershire sauce to the melted butter.
Gently stir until well mixed. Bake the nut mixture until it is toasted,
stirring occasionally, about 30 minutes. Remove the nuts from the oven and
sprinkle the mixture evenly with chili powder, garlic salt, and cayenne
pepper. Toss until well mixed. Transfer the warm nuts to a bowl and serve
immediately, or let cool and store them at room temperature in an airtight
container until ready to serve.
----------------------------------------------------------------------------
-----------------

Have you tried epicurious.com? I've seen several salad recipes that
feature different kinds of coated nuts. I would use a pretty general
search terms: salad nuts and see what you get.

On 14 May 2005 12:26:09 -0700, "KatieB" > wrote:

>I would like to find a recipe for toasted/glazed/spiced walnuts
>suitable for use in a composed beet and goat cheese salad, or a pear,
>arugula and blue cheese salad. I tried posting this once before and the
>not-so-helpful response was to search the site. Well, I had...and I
>had tried several recipes I found in the group but none had delivered
>what I was (and am still)looking for. Not too sweet, but with a very
>thin caramellized [sp] sugar or honey coating, salt, pepper and the
>option of some spices like cumin, nutmeg, mace etc. No luck with the
>recipes that have you coat in beaten egg whites first. The sugar tends
>to crystallize. But that could be my technique.

Is this something you can use...?

Spiced Nuts


1 slightly beaten egg white
1 tsp water
2 1/2 cups nuts (almonds, walnuts, and/or pecans work well)
3/4 cup sugar
1 Tbs pumpkin pie spice
3/4 tsp salt



Preheat oven to 300. Grease baking pan.
Combine egg white and water.
Add nuts; toss to coat.
Combine sugar, spice, and salt. Add to nuts, and toss until all nuts
are well coated.
Place in single layer on greased baking sheet. Bake for 20 to 25
minutes.
Cool completely on waxpaper. Break up large clusters as necessary.


Recipe Type
Holiday, Snack

Recipe Source
Author: Anne P Mitchell, esq

Source: RFC



Orange Glazed Nuts (maybe you can adjust the amount of sugar in this
recipe)


1 cup sugar
1/4 cup orange juice
1 Tbls grated orange peel
4 cups nuts (approx. 1 pound) (the orignal recipe
called for pecan halves - I usually make mixed pecans
and walnuts)



Line cookie sheet with waxed paper.
Bring first 3 ingredients to boil in heavy large saucepan over medium
heat, stirring constantly. Boil 30 seconds.
Stir in nuts, and remove from heat.
Spread nuts on waxpaper-lined cookie sheet, and cool completely.
Separate nuts if necessary.
May be prepared up to one week ahead, and stored in airtight
container.


Recipe Type
Holiday, Snack

Recipe Source
Author: Anne P Mitchell, esq

Source: RFC



Sweet-and-Spicy Nuts

These are pretty hot, and the coatingis more like a "splattering"
rather than ashell, so they are not super sweet. I thinkthat they are
great.


2 cups unsalted pecans and almonds
1 1/2 tablespooons unsalted butter
2 Tbs firmly packed brown suger
1 1/2 Tbs granulated sugar
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1 tsp salt



In a heavy skillet cook nuts in butter over moderate
heat, stirring 2 minutes. In a small bowl stir
together sugars, peppers and salt and sprinkle
mixture over nuts.
Continue to cook nuts, stirring constantly, until
sugar carmelizes, about 8 minutes. Transfer nuts
to a sheet of foil and cool Break nuts apart.
Nuts may be made 3 days ahead and kept in an
airtight container. Makes about 2 cups.


Recipe Type
Snack, Vegetarian

Recipe Source
Author: Gourmet Magazine", May, 1994:

hth
Ginny