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Glazed Nuts


posted by Polar Bear 03-11-99 12:09 PM

Glazed Nuts

1/2 cup sugar
3 Tbl. oil (1 Tbl. for bourbon mixture)
1 lb. walnuts, pecans, almonds, etc.
1 batch spices and flavorings (below)


Combine sugar and oil in a large bowl (stir in liquid flavorings from below where indicated).

Blanch nuts 1 minute in boiling water and drain well.

While still hot, toss with sugar mixture. Let stand 10 minutes.

Bake nuts in a single layer at 325 degrees, stirring every 10 minutes, until they just start to get lightly browned, 30 to 35 minutes (up to 40 minutes for pecans).

Combine nuts with one of the spice mixtures; return to baking dish to cool, stirring occasionally until sugar coating sets.

Store in airtight container. Makes two pints.

Note: Unfortunately, cashews will not work in this recipe. They don't absorb the oil in Step 2, so you end up with one big praline, rather than a bunch of individually glazed nuts.


Flavorings:

Bourbon: Simmer 3 Tbl. bourbon (brandy, scotch, rum, etc.) until reduced to 1-1/2 Tbl.; stir in 1 Tbl. Worcestershire sauce and 1/2 tsp. angostura bitters. Toss mixture with blanched nuts in Step 1.

In Step 3, use 1 tsp. cumin, 1/2 tsp. each cayenne and salt and 1/4 tsp. black pepper.


Chinese: Simmer 2 Tbl. each soy sauce and rice wine (or medium-dry sherry) and 1 tsp. hot bean paste, oyster sauce or other Chinese cooking sauce until reduced to 1 Tbl.; stir into sugar and oil in Step 1.

In Step 3, use 1/4 tsp. each garlic powder and ground ginger. Or, omit cooking sauce and add 1/2 tsp. five spice powder in Step 3.


Curried: In Step 3, use 1 tsp. cumin, 1/2 tsp. each salt and ground ginger, 1/4 tsp. each black pepper, cayenne, coriander and cloves.


Mexican: In Step 3, use 1 Tbl. pulverized ancho, mulatto or other dried chile, 1/2 tsp. salt and 1/4 tsp. each black pepper, cumin and oregano.


Smokehouse: In Step 3, use 1 tsp. liquid smoke, 1/2 tsp. salt and 1/4 tsp. black pepper.


Sweet Spice: Combine 1/2 tsp. each salt, allspice, cinnamon, ground ginger and nutmeg and 1/4 tsp. each cayenne and ground clove. If desired, simmer 1/2 cup rum until reduced to 1-1/2 Tbl. and stir into sugar mixture in Step 1.


Thai: Stir 1-1/2 tsp. each tamarind infusion, nam pla (fish sauce), and panang, red or green curry paste into sugar in Step 1. Use 1/4 tsp. each garlic powder and ground ginger in Step 3.


Vanilla: Add 2 tsp. vanilla extract to sugar mixture or, better, pulverize 1 medium vanilla bean in coffee grinder with the sugar. In Step 3, use 1/4 tsp. each salt, coriander, cinnamon, nutmeg and allspice and 1/8 tsp. black pepper.

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