kids      Popular Nut Recipes


Below you will find a variety of popular nut recipes


Recipes with nuts!




Nuts, nuts, nuts! You can bake 'em in cookies, pies, cakes and rolls. Add 'em to salads, soups, casseroles, stuffing and desserts. Slice 'em, dice 'em, glaze 'em, dip 'em or butterize 'em.


Below are just a few of our recipes to start our site off with. Do you have a favorite recipe that you'd like to share? Just drop us a note. We'll be happy to add it to the recipe box.




Main Courses:


Biblical Chicken with Honey, Almonds and Raisin- recreate an old family tradition


Golden Cashew Chicken - a flavorful coating for baked chicken


Veggie Burgers with Walnuts - a vegetarian alternative to hamburger




Side dishes:


Amish Chestnut Stuffing - an early American original


Basil Pesto Sauce - a Italian classic


Black Walnut and Wild Rice Eleganté- an elegant rice pilaf to add a touch of class to your meal


Creamed Spinach with Pine Nuts- Popeye never had it so tasty!




Salads and Dressings:


Grilled Eggplant with Pistachios and Mint Salsa- This vegetable accompaniment could stand on its own as a main course


Pascagoula Nut Dressing - a wonderful dressing for fruit salads


Peanut and Cucumber Salad - a spicy cool salad to start your meal


Smoked Chicken, Pineapple and Macadamia salad - add a touch of Hawaii to your meal





Breads and Quick Breads


Banana Nut Bread - a standard favorite


Cinnamon Walnut Scones - a tasty breakfast treat


Poppy Seed Pecan Muffins - great for breakfast or with dinner




Desserts and snacks:


Apple Raisin Almond Upside Down Cake - okay, so it's really a pie, but it's still tasty!


The Casata - almonds, fruit, chocolate - need we say more?


Baklava - a classic Greek strudel


Caramel White Chocolate Cheesecake - a variation on a classic favorite


Chippie Pie - who needs chocolate chip cookies? Here's a chocolate chip pie!


English Toffee - a tasty candy with an old time flavor


Frosted Walnuts- a yummy party snack or a delicious holiday gift


Ginger and Rhubarb compote - Savor the flavor of tart-sweet


Hamentashen - three cornered fruit cakes


Macadamia Nut Butterscotch Bars - a unique treat sure to please


Morrocan Haroseth Balls - a sweet fruit and nut combination


Peanut Brittle - a holiday classic.


Peanut Butter Peanut Brittle - a softer alternative to a traditional holiday favorite.


Pistachio Pie - a rich ice cream dessert for the gourmet cook








Biblical Chicken with Honey, Almonds and Raisins

recreate an old family tradition

Buy Slivered Almonds here

Buy Monucca Raisins here


6 boned chicken breasts, skinned 2 tablespoons flour
1 teaspoon salt
10 grinds black pepper
1/4 cup margarine
1 tablespoon olive oil
3/4 cup
slivered almonds

For the sauce:
1-1/4 cups dry white wine
2/3 cup chicken stock
2/3 cup orange juice
2 teaspoons grated lemon rind
1 tablespoon honey
3 tablespoons 
Sweet Monucca Raisins
3 inch cinnamon stick
2 teaspoons cornstarch, mixed with
1 tablespoon water or chicken stock
2 small oranges, peeled, pith removed, cut in sections

Take each breast in turn and flatten it gently between the hands then coat with the seasoned flour. In a large sauté pan, heat the fats until the foam subsides, then immediately add the almond slivers and cook gently until golden brown. Drain on a paper towel.

Add the chicken breasts to the hot fats - probably in two batches - and cook on each side for about 3 minutes, or until a golden color. Remove from the pan and pour away any excess fat without discarding the savory brown bits at the bottom.

Now add the wine to the pan, stirring well, and bubble for 3 minutes to intensify the flavor, then add the stock, orange juice, lemon rind, honey, raisins and cinnamon stick.

Bring the sauce to the boil, add the chicken breasts in a single layer, spoon the liquid over them, then cover the pan and take it off the heat. Just before serving, bring the sauce slowly back to the simmer, add the cornstarch mixture and bubble for 3 more minutes. Nick a breast to check that there's no sign of pinkness; if there is, bubble a bit more.

Lift the breasts out and arrange on a warm plate. Add salt and pepper if necessary, then spoon the sauce over the breasts and decorate the dish with the orange sections and the toasted almonds. Serve accompanied by plain steamed Basmati rice or new potatoes.

Note: If the pan won't hold all the chicken breasts in a single layer, arrange them side by side in a roasting pan, pour over the hot sauce and leave covered with foil. To reheat, cook covered at 350 degrees F. for 25 minutes, or until bubbly.

If you have a recipe that you would like to share with us, please drop us a note. Thank you!






Golden Cashew Chicken


Buy Cashews Halves and Pieces here


1 frying chicken, cut up
3/4 cup finely chopped
1-1/2 cup Corn Flakes or Bran Flakes
1 Egg
2 Tbls milk
1/2 cup pancake mix


4 Tbls butter or margarine
2 tsp Parsley flakes
1 tsp celery seed
1/2 tsp garlic salt
1/4 tsp salt
dash of pepper

  1. 1.       Steam chicken for 39 minutes.
  2. 2.       Preheat oven to 375 degrees
  3. 3.       Mix together cashews, cereal, parsley flakes, celery seed, garlic salt, salt and pepper.
  4. 4.       Beat egg in bowl and add milk to thin.
  5. 5.       Coat chicken pieces with pancake mix; dip into egg mixture; dip into nut mixture.
  6. 6.       In shallow baking disk with a lid, melt the butter. Arrange the batter-coated chicken in a single layer.
  7. 7.       Bake for 45 minutes, covered.


If you have a recipe that you would like to share with us, please drop us a note. Thank you!






Veggie Burgers with Walnuts


a vegetarian alternative to hamburgers

Buy Walnuts here

Buy Sunflowers here




2 oz bulgur wheat
1/4 cup canola oil
1 1/4 cups finely chopped mushrooms
1 1/2 cups finely chopped carrots
2 cups finely chopped onions
2 Tbls minced garlic
3/4 cup
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup wheat germ
1/3 cup chopped parsley
2 Tbls chopped dill

3 tbl tamari
3 Tbls tahini (sesame seed paste)
1 1/4 cups cooked chickpeas
(if using canned garbanzo beans,
make sure they're well-drained)

3 Tbls lemon juice
1/4 tsp. cayenne pepper
1/2 tsp. salt
3/4 tsp. freshly ground pepper
3/4 tsp. ground cumin
oil for rubbing burgers and grill

Put bulgur in a bowl of hot water, soak for 10 minutes or until tender, drain well.
Heat oil in a skilled, sauté mushrooms, carrots, onions, garlic for 15 min.

Grind walnuts and sunflower seeds, put into a bowl, add sesame seeds, bulgur, and wheat germ.
Mix sautéed vegetables with parsley, dill, tahini, chickpeas, tamari, lemon juice, cayenne, salt, pepper, and cumin until blended (small lumps ok). Add to the sesame-bulgur mixture, mix well. A potato masher is useful at this stage.

Chill thoroughly to firm the mixture (at least 1 hour in the freezer, more in the refrigerator).

Shape into patties, pat with oil, cook 4 minutes on each side, flip carefully with a Wide spatula to keep from falling apart. Serve on toasted rolls with slices of tomato, sprouts, cucumber, yogurt.

Serves 8 to 10, depending upon size of patties/rolls.

from: Celina da Rocha Azevedo

If you have a recipe that you would like to share with us, please drop us a note. Thank you!






Amish Chestnut Stuffing


1 pound fresh chestnuts
1/2 cup melted butter or margarine
4 cups bread crumbs
2 well beaten eggs
1/2 cup chopped celery
1 1/2 teaspoon salt
4 teaspoon poultry seasoning
1/2 cup chopped celery

Wash chestnuts, make two slits on each shell, and bake for 15 minutes at 475 degrees. Shell, boil in water to cover for 20 minutes. Chop fine. Mix with the melted butter, bread, crumbs, salt, poultry seasoning, egg and celery. Toss well. Yields enough to stuff a 18 pound bird.

Shelling Chestnuts

Pan/Oven Method

Cut a one inch gash on flat side of nut and put in a skillet, allowing 1/2 teaspoon of butter to each cup of chestnuts. Shake over heat until butter is melted. Put in oven and let stand for 5 minutes. Remove from oven and with a small knife take off shells. By this method shelling and blanching are accomplished at the same time, as the inside skins will adhere to the outer shells.

If you have a recipe that you would like to share with us, please drop us a note. Thank you!






Basil Pesto Sauce


Buy Pine Nuts here


2 tablespoons pine nuts
1/4 cup plus 1 tablespoon olive oil
1 cup tightly packed, rinsed, drained, stemmed fresh basil leaves
-- (
do not use dried basil
2 medium garlic cloves
1/4 teaspoon salt
1-1/2 teaspoon freshly grated Romano cheese
1/4 cup freshly grated Parmesan cheese

Heat 1 tablespoon oil in small saucepan or skillet over medium-low heat. Add pine nuts, sauté, stirring and shaking pan constantly until nuts are light brown - 30 to 45 seconds.

Transfer nuts immediately to paper towel -line plate to drain.

Combine the pine nuts, basil leaves, garlic, salt, and remaining 1/4 cup oil in a food processor, blender, or and dicing machine. Process until mixture is evenly blended and pieces are finely chopped.

Transfer basil mixture to small bowl. Stir in both cheeses. Pesto can be refrigerated, covered with a thin layer of olive oil, for up to one week - or the pesto can be frozen for months. Thaw and bring to room temperature before using.

Makes about 3/4 cup of pesto....

Serving Suggestions: Toss pesto with hot cooked buttered fettuccine or linguine. This recipe will dress up 1/2 to 3/4 pounds of pasta. Whisk small amounts of pesto in vinaigrette for tossed salads. Mix pesto with softened butter to be used in steamed vegetables, poached fish, or omelets. Also used in meat soups....

If you have a recipe that you would like to share with us, please drop us a note. Thank you!






Black Walnut and Wild Rice Elegante



An elegant rice pilaf to add a touch of class to your meal...


Buy Walnuts here...


1 cup uncooked Wild Rice
1/4 cup butter
1 cup sliced mushrooms
1/2 cup chopped green pepper
1 teaspoon garlic salt
1/2 cup
Black Walnuts

Cook the wild rice according to basic directions. Melt the butter and sauté the Black Walnuts, mushrooms, onion and green pepper about 3 minutes, or until the vegetables soften slightly. Add the wild rice and garlic salt and continue cooking, stirring several times, until wild rice is heated through. Serves 4 to 6


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Creamed Spinach with Pine Nuts


Now you can be as strong as Popeye and get to eat heavy cream with your vegetables!

Buy Pine Nuts here...



20 oz fresh or frozen spinach

If the spinach is fresh, pick off the larger stems and wash out the sand and dirt.
In a pot sufficiently huge to hold all that spinach, bring 2 c water to a rapid boil. Add spinach. Simmer, covered, for about 20 minutes. Drain; blend or chop.

That was the long part. Indeed, if you're using frozen spinach this is really quick. Just thaw it by setting the box in hot water for a few minutes.


about 2-4 Tbls chopped onion (optional)
1 T flour
1/2 c pine nuts
1/2 c cream
1 tsp sugar
black pepper

Heat oil over medium heat in skillet, add onion. Cook for 1 minute or until golden. Stir in flour. Add pine nuts. Slowly stir in cream and add sugar. Add spinach; stir and cook for 3 minutes. Add salt and pepper to taste.

from: The Graduate Student Cookbook

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Pascagoula Nut Dressing


a wonderful dressing for fruit salads ...


Pound into a paste or whirl in a blender:
pecan halves or
blanched almonds

Mix together:
1/2 teaspoon paprika
1/2 teaspoon mustard
1/2 tsp salt
1/2 tsp sugar


2 Tbls vinegar

Stir in slowly:
10 Tbls olive or salad oil

Add gradually to the pecan/almond nut mixture above...


If you have a recipe that you would like to share with us, please
drop us a note. Thank you!






Grilled Eggplant with Pistachios and Mint Salsa


This vegetable accompaniment could stand on its own as a main course


12 small eggplants, 3-4 inches long salt

Cut the eggplant in half lengthwise, sprinkle liberally with salt and let drain in a colander for 30 minutes.

For the Salsa

1/2 cup shelled pistachio kernels
1/2 cup loosely packed mint leaves
1/2 cup loosely packed parsley leaves
1 clove garlic, coarsely chopped
2 scallions, coarsely chopped
3/4 cup virgin olive oil
2 tablespoons white wine vinegar
1/4 teaspoon sugar
salt and freshly ground pepper

Blend the nuts, mint, parsley, garlic and scallions to form a fairly smooth paste.
Stir in rest of ingredients and let stand.

Wash the eggplants thoroughly, dry well, brush with oil, and place under a broiler for 4-5 minutes until skins blister and char. Turn over and brush with oil, brown 1 minute until brown, and serve hot with plenty of salsa.

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drop us a note. Thank you!






Peanut Butter and Cucumber Salad


Buy Peanuts here...





1 cucumber
1 small green pepper
2 oz
diced peanuts
1 Tbls coarse coconut
2 Tbls chopped mint
juice of 1/2 lemon

1 tsp sugar
2 Tbls oil
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
pinch of cayenne
salt and freshly ground pepper

Peel, seed and dice cucumber. Remove seeds and dice pepper. Put the vegetables, nuts and mint in a bowl. Stir the lemon juice and sugar together, add salt to taste and pour over vegetables. Heat oil in fry pan, add mustard seeds and when they start to pop, add the cumin and cayenne. Stir well, and when the spices darken, pour the mixture over the salad.






Smoked Chicken Pineapple and Macadamia Salad


Buy Macadamia Nuts here...





1 1/2 pounds boneless smoked chicken, cut into 1/2" dice
1-1/2 cups thin sliced celery
1 medium size pineapple, peeled, cored and cut into bitesize pieces
2/3 cups mayonnaise (homemade)
1-1/2 tsp Dijon mustard
2 Tbls raspberry or sherry vinegar
salt and freshly ground black pepper
1 cup coarsely chopped roasted
macadamia nuts
Celery leaves for garnish

In a mixing bowl, combine the chicken, celery and pineapple. In a small bowl, combine the remaining ingredients except the macadamia nuts and celery leaves. Toss with the ingredients in mixing bowl. Refrigerate until serving time. Garnish with the nuts and celery leaves.

Serves 6. Preparation time: 5 minutes

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Banana Nut Bread



An all time favorite:

Buy Walnuts here




1-1/2 cups whole wheat flour
1-1/2 cups ripe, mashed bananas (3 large)
1/2 cup
walnut pieces
1/2 cup honey
1/4 cup butter or margarine

2 Eggs, beaten
2 tsps baking powder
1/4 cup light vegetable oil
1/2 tsp salt

1/2 cup dates or apricots, chopped

Mix all dry ingredients together. Mash the ripe bananas. Cream the honey and butter/oil and blend in the bananas. Preheat the oven to 350 degrees.

Grease and flour dust a 4" x 8" loaf pan....

Little by little fold the dry mixture, honey mix, and beaten eggs together in a bowl. When fairly uniform pour into the pan and level the batter.

Bake 70 minutes or longer until the crust is golden brown and a toothpick comes out dry. Storing the wrapped bread in the cupboard for a few days develops a richer flavor.


If you have a recipe that you would like to share with us, please drop us a note. Thank you!






Cinnamon Walnut Scones



A tasty breakfast treat:

Buy Walnuts here...




1-3/4 cups all purpose flour
1/4 cup finely chopped
4-1/2 tsp sugar
2-1/4 tsp baking powder
1/2 tsp salt

1/2 tsp ground cinnamon
1/4 cup cold butter/margarine
2 eggs
1/3 cup whipping cream
1/4 cup buttermilk

In a bowl, combine the first six ingredients, cut in butter until the mixture resembles coarse crumbs. Combine eggs and cream, stir into dry ingredients just until moistened.

Turn onto a floured surface, gently pat into a 7-inch circle, 3/4 inch thick. Cut tino 8 widges. Separate wedges, place on a greased baking sheet. Brush to with buttermilk. Let rest 15 minutes. Bake at 450 degrees for 14-16 minutes, or until golden brown.

Optional: garnish with whole strawberries for the top

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Poppy Seed Pecan Muffins

Great for breakfast or with dinner...or when you're having breakfast for dinner!

Buy Pecan Pieces here...


1 cup sugar
1/4 cup butter
1 tsp grated orange peel
2 eggs
1 cup sour cream

1 cup whole wheat flour
1 cup white flour
2-1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup
pecans, chopped
4 Tbls poppy seeds

Preheat oven to 375 degrees. Beat the sugar and butter together. Add the orange peel, eggs, and sour cream. Stir in all dry ingredients; mix well. Pour the batter into muffin tins lined with cupcake papers. Bake for 20 minutes or until spongy on top.

Makes 24 muffins.


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Apple Raisin Upside Down Cake

Buy Almonds here...

Buy Thompson Raisins here...

2/3 cup chopped
1 cup Thompson raisins
3 pounds apples, cored, pared and thinly sliced
4 Tablespoons butter
1/2 cup brown sugar

1/2 cup additional brown sugar
1/4 tsp. salt
dash of nutmeg or cinnamon
1 pie pastry
yolk from one egg

Spread butter evenly over bottom of 9-1/2" glass pie plate. Sprinkle chopped almonds evenly over bottom and arrange raisins in a ring close to the rim. Make three lines of raisins across plate bottom arranged in a wheel-spoke pattern. Using the back of a spoon, press the raisins and nuts gently down into the butter coating.


Spring 2/3 cup of brown sugar evenly and press evenly into place with the bowl (back) of the spoon.


Put the pie pastry over the raisin-nut-sugar base and press against pan leaving 1/2: overhanging. Fill with sliced apples. Combine 1/2 cup brown sugar, flour, salt; sprinkle the mixture over the sliced apples. Dust the top with nutmeg or cinnamon. Turn the pastry edge up and flute the rim. Prick pastry with fork.


Bake in preheated 350 degree oven for 10 minutes. Brush the top of the pie with diluted egg yoke. Continue baking for 40 to 45 minutes. Test apples with fork; when soft, remove. As soon as the sugar syrup in the bottom of the pie plate stops bubbling, place a large serving plate over pie and carefully invert pie and plate with the design intact.


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The Casata

Almonds, fruit, chocolate - need we say more?

Buy Fruits here...



First Layer
2 eggs separated
1/2 cups sifted powdered sugar
1/2 cup whipping cream
4 drops almond extract

Second Layer
2 tablespoons unsweetened cocoa
1-1/2 teaspoons cold water
2 ounces semisweet chocolate
2 eggs, separated
1/2 cup sifted powdered sugar
1/2 cup whipping cream

Third Layer
1/3rd cup sliced almonds
12 red candied cherries
12 green candied cherries
2 pieces glaced pineapple wedges
2 to 6 glaced or dried apricots
1 large egg white
1/3 cup sifted powdered sugar
1 cup whipping cream
1 teaspoon vanilla

First Layer:
Place 9"x3" pan in freezer. Beat egg whites until soft peaks form, gradually add sugar. Lightly beat egg yokes in bowl and fold into egg whites. Beat cream and almond extract in another small bowl until stiff. Fold in egg white mixture. Pour into chilled pan and spread. Freeze until firm or one hour.

Second layer:
Mix cocoa and water in cup until smooth. Melt chocolate. Whisk egg yokes into chocolate; whisk in cocoa mixture. Beat egg whites forming soft peaks. Gradually add sugar. Beat cream in bowl until stiff. Fold cream into egg whites, then fold in chocolate mixture. Pour over first layer, spread, and freeze firm for one hour.

Third layer:
Heat oven to 350 degrees. Bake almonds in baking pan until light brown - 6 to 8 minutes. Cool. Chop red and green cherries, pineapple, and apricots. Beat egg whites in bowl forming soft peaks. Gradually add sugar. Beat cream and vanilla in mixer bowl until stiff, fold in egg whites. Add almonds and fruit and mix. Pour in pan. Freeze 6 hours. Unmold, cut into wedges.


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Classic Greek strudel

Buy Walnuts here...

Buy Pistachios here...


4 cups chopped pistachio nuts
and/or 4 cups medium walnut pieces
1/4 cup sugar
1 pound commercial phyllo (strudel) dough
2 cups melted butter or margarine
1/2 teaspoon cinnamon
dash of ground cloves




  1. 1.       In a large bowl combine nuts, sugar, cloves, cinnamon.
  2. 2.       Preheat oven to 350 degrees.
  3. 3.       Butter baking sheet or jelly roll pan well. Brush 5 sheets of phyllo dough with melted butter. Place them on top of one another in pan.
  4. 4.       On top of the fifth layer spread thick layer of nut mixture. On top of that, place 2 sheets of phyllo dough, each spread with melted butter.
  5. 5.       Using remaining phyllo sheets, spread thin layer of nut mixture on each, reserving 3 plain sheets of dough for topping, each one layered with melted butter.
  6. 6.       Liberally brush whole top with melted butter. With a sharp knife, cut the pastry into diamond shaped pieces prior to baking. Bake 45-60 minutes on middle shelf of oven. When pastry appears golden brown it is sufficiently baked.

In a saucepan boil 2 cups sugar and 1-1/2 cups water until they begin to thicken and form a thread. Add 1/2 cup honey and boil. Cook over medium heat 20-25 minutes thick & syrupy. Add 2 tablespoons of rose water or orange blossom water and 1 tablespoon of lemon juice. Skim foam off syrup and allow to cool. While pastry is still hot, pour syrup over it.


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Carmel White Chocolate Cheesecake


A variation on a classic favorite...

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/2 tsp cinnamon
1/4 cup butter, margarine melted
2 (6-oz) pkgs white chocolate chunks

1/2 cup whipping cream
2 (8-oz) pkgs cream cheese softened
4 eggs
1 Tbls vanilla extract
1-1/2 cups prepared caramel dip

Preheat oven to 300 degrees.

Combine graham cracker crumbs, sugar, cinnamon and butter and press onto bottom of a 9-inch springform pan.

In a saucepan over low heat, melt 10 oz white chocolate with the whipping cream, stirring until smooth. Remove from heat and let cool.

In large mixer bowl, beat cheese until fluffy; beat in eggs, one at a time, until blended. Stir in white chocolate mixture and vanilla. Remove 1 cup batter and mix with 1 cup caramel apple dip. Spoon plain batter and caramel mixture alternately over crust and swirl with a table knife to marble.

Bake for 55 minutes, or until set (center will be slightly soft). Turn off oven; let cake stand in oven for 1 hour. Cool completely and chill.

In a small microwave-safe bowl, combine remaining 2 oz white chocolate with remaining caramel dip. Microwave on high for 40 seconds, stir after 20 seconds to marble. Serve over cheese cake. Yield: 16 servings.


If you have a recipe that you would like to share with us, please drop us a note. Thank you!






Chippie Pie


Who needs chocolate chip cookies? Here's chocolate chip pie!

Buy Walnuts here...

2 eggs
1/2 cup flour
1/2 cup brown sugar
1 cup melted butter, cooled to room temperature

6 oz. chocolate chips
1 cup chopped
1-9" unbaked pie shell

Preheat oven to 325 degrees.

In a large bowl beat eggs until foamy. Add flour and brown sugar.    Beat until well blended. Blend in melted butter. Stir in chocolate chips and walnuts.

Pour into a pie shell. Bake at 325C for one hour.

Serve with ice cream.

For an interesting idea buy a package each of white chips, peanut butter chips, and chocolate chips and mix together in a blend of colors. Add walnuts, pour into pie shell, and bake.


If you have a recipe that you would like to share with us, please drop us a note. Thank you!






English Toffee

A wonderful, tasty candy with an old time flavor:

Buy Peanuts here...

Buy Mixed Nuts here...

Take 3 parts brown sugar (molasses and white sugar works)
5 parts glucose (corn) syrup
1-1/2 parts butter
3 parts milk (sweet condensed milk)
and a bit of salt.

Ideally, add the butter first, next the milk and glucose, and fully emulsify before you add the sugar. Stir constantly as you boil to a high heat (295 degrees). Scraping the sides often and mixing continuously are critical to a good toffee since toffee mass does not conduct heat well and the mixture readily burns in the kettle. The mixture carmelizes as it reaches the 295 degree temperature. You can use a thermometer or do a "crack test". A crack test is to take a small sample of the toffee on a spatula and immerse in cold water. The confectioner judges the degree of cooking by the texture of the mixture. This method is quick and reliable.

Remove toffee mixture immediately from pan to prevent further carmelization. Pour into a tray, cut into bars as it is cooling or pour mixture into rubber molds.

Once the bars are cooled they can be dipped in chocolate and covered with nuts.

The most commonly diced nut used is the
peanut because the rich peanut flavor compliments the butterscotch taste of the toffee and chocolate. The almond is the second most common for this application for similar reasons and the almond is considered a more expensive nut than the peanut so the product is more upscale using almonds.

A number of manufacturers use an
assorted diced nut which has a combination of peanuts, almonds, cashews, brazil nuts, and pecans.

English Toffee is not the same as our Grandma's Brittle. Grandma's Brittle is a toffee that is hand dipped, not enrobed, and the nuts are bedded on each piece, not dusted as in English toffee. the cores use different ingredients. If you have a recipe that you would like to share with us, please drop us a note. Thank you!






Frosted Walnuts

A yummy party snack or a delicious holiday gift!

Buy Walnuts here...

1 1/2 cups sugar
1 1/2 tsp vanilla
1/2 cup sour cream
4 cups
Place sugar, vanilla and sour cream in a saucepan over medium heat, stirring constantly. Bring to a boil. Continue stirring 4-5 minutes. Remove from heat

Place walnuts in a large bowl and quickly pour hot mixture over nuts, coating completely. Pour onto greased pan to cool.

These nuts make wonderful gifts when placed in small containers. Make sure to check out our vast selection of gift tins!

If you have a recipe that you would like to share with us, please drop us a note. Thank you!






Ginger Rhubarb Compote


Introduce yourself to the delights of rhubarb! During season, at least once a week...

1 pound fresh rhubarb, trimmed and cut into 1/2" slices
1 tablespoon finely chopped candied ginger
1/4th to 1/2 cup honey, suit to taste
1/3rd cup apple cider, ginger beer or water
2 strips lemon rind (lemon zest)
whipped cream and mint sprigs for garnish


Combine rhubarb, candied ginger, honey, apple cider and lemon peel in a large, heavy saucepan.


Cover and cook over medium heat until rhubarb is tender, 6 to 8 minutes. The trick to cooking rhubarb is to cook it long enough to soften it, but not so long that it falls apart.


Stir the compote occasionally or it may boil over. Correct the sweetening with sugar, adding to satisfy your taste.


Cool the compote to room temperature, then refrigerate until ready to serve. Serve as is or spoon compote into martini glasses and top with dollops of whipped cream and sprigs of fresh mint.




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Hamantashen - Three Cornered Fruit Cakes


These are three cornered cakes made of either yeast dough or cookie dough. They are filled with poppy seed and honey mixture, or a nut-fruit variation

Yeast Dough:
1 package yeast
1-1/2 cups lukewarm water or milk
2 eggs
1/3 cup sugar
2 tsp salt
1/2 cup shortening
1 cup water
1 tsp vanilla

Cookie Dough:
4 cups flour
1 tsp baking soda
1/2 tsp salt
4 eggs
1 cup honey 1/2 cup butter

Hamantashen Yeast Dough
Dissolve 1 package yeast in 1-1/2 cups lukewarm water or milk. Beat 2 eggs, add 1/3rd cup sugar, and 2 teaspoons salt. Combine 1/2 cup shortening with 1 cup water and 1 teaspoon vanilla. Make a well in center of sifted flour and stir in dissolved yeast mix, adding egg mixture. Forms a loose dough. Sift a little flour over top and cover. Chill overnight....

Hamentashen Cookie Dough
Sift 4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt into mixing bowl. Make a well in the center and add 4 eggs, then 1 cup honey, then 1/c cup butter in that order. Mix thoroughly during adding. Form a dough thick enough to roll out adding flour if necessary.

Roll out dough on lightly floured breadboard to 1/4" thickness. Cut into 4" rounds. Preheat oven to 350 degrees. On each round of dough place a ball of filling (below) and bring edges together to form a triangle, pinching the seams together from the top down to the corners. Let rise at room temperature. Brush tops with diluted egg yoke. Bake 30 to 40 minutes at 350 degrees or till lightly brown.

Hamentashen Fillings

Fruit Filling
1/2 cup raisins and/or pitted prunes and/or dried apricots
1/2 cup bread crumbs
4 Tbls honey
dash of salt
lemon juice

Poppyseed & Honey Filling
2 cups poppy seeds
1 cup water or milk
1/2 cup honey
1/4 cup sugar
1/8 tsp salt
2 eggs
1/2 cup finely
chopped almonds or chopped pecans

Variaton:1/4 cup chopped nuts and 1/4 cup sweet currants.

Fruit Filling:
1/2 cup raisins and/or pitted prunes and/or dried apricots. Combine fruit(s) with 1/2 cup bread crumbs, 4 tablespoons honey, and a dash of salt and heat over boiling water until honey melts. Stir well. Remove from heat and cool. Thicken with more crumbs, thin with lemon juice.

Poppyseed and Honey Filling
Combine 2 cups poppy seed, 1 cup water or milk, 1/2 cup honey, 1/4 cup sugar, and 1/8 teaspoon salt in a saucepan. Cook over moderate heat until thick, stirring often. Cool. Add 2 eggs beating in thoroughly. Thicken over heat if necessary. Add 1/2 cup finely chopped almonds or pecans.


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Macadamia Nut Butterscotch Bars


A unique treat sure to please

Buy Macadamia Nuts here...





1 cup unbleached flour
1/3 cup confectioners sugar
1/2 cup unsalted butter at room temperature
6 Tbls unsalted butter, melted

1/2 cup firmly packed brown sugar
1 tsp vanilla extract
1 large egg
2 cups
Macadamia nuts, roasted

Sift the flour and confectioners sugar together in small bowl. With 2 knives or floured fingers, blend in the 1/2 cup butter until the mixture looks like small crumbs. Pat mixture into bottom of 9" x 12" greased pan. Bake 17 to 20 minutes at 325 degrees or until lightly browned at the edges.

Whisk together melted butter, brown sugar and vanilla until no lumps remain. Whisk in egg and beat until mixture resembles pudding. Add the Macadamias, stirring to coat thoroughly.

Pour mixture over crust and bake at 325 degrees for 25 minutes or until browned all over and puffed slightly in center. Cool completely before cutting into squares.


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Moroccan Haroseth Balls with Dates, Raisins and Nuts


The sweet taste of dried fruit and nuts...

2 cups pitted
1/2 cup golden raisins
1/2 cup dark raisins
1/2 cup walnuts
1 Tbls sweet red Passover wine, (up to 2)


Process the dates, raisins, and walnuts in a food processor until the mixture is finely chopped and begins to stick together. Add enough wine to make a sticky mass. Line a baking sheet with waxed paper. Drop slightly rounded measuring teaspoonfuls of the mixture onto a lined sheet. Roll each mound with moistened palms into hazelnut-size balls. Refrigerate for at least 3 hours or until firm.


Yield: about 60 pieces


from: Linda Shapiro
from: The Jewish Food Recipe Archive


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Peanut Brittle


Hi Ya'll,




Am 77 years old and today made my first batch of Peanut Brittle using your "Traditional Peanut Brittle" recipe and wanted to tell you it turned out perfect.  Thank you so much.




Carter Eggen


101 Candlewood Village


Frankston,  TX  75763

Buy Spanish Peanuts here...


Traditional Peanut Brittle
A traditional holiday classic

2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw
Spanish peanuts
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda

Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.

Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.

Yield: About 1-1/2 pounds of peanut brittle.






Peanut Butter Peanut Brittle


A softer alternative to a traditional holiday favorite:

Buy Peanuts here...


2 cups sugar
1/4 cup water
1-1/2 cups light corn syrup
2 cups salted
2 to 2-1/2 cups peanut butter
1/2 tsp. vanilla
1-1/2 tsp. baking soda


Combine sugar and water in heavy saucepan. Bring mixture to full rolling boil over high heat, stirring constantly. Stir in corn syrup. Cook to hard crack stage, 290 degrees.


Meanwhile, heat peanut butter in pot using double boiler.  Add peanuts and make mixture hot and creamy.   Just before  syrup hits 290 add vanilla, stir, turn off heat at 290 degrees and immediately add melty peanut/peanut butter mixture and soda; stir quickly and vigorouslly. Working quickly, pour or trowel onto buttered cookie sheet; spread with tools. Cool; cut into into pieces.  It is fragile but tastes great!


Yield: About 3 pounds of creamy peanut brittle.


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Pistachio Pie


A rich ice cream dessert for the gourmet cook..


Buy Raw Pistachio kernels here...


1/4 cup raw pistachio kernels
1/4 cup sugar
1 tsp lemon juice
2 tsp cornstarch
1 pint pistachio ice cream

1 cup strawberries
12 macaroon cookies
3 cups whipped cream
whole strawberries for the top


Crush macaroon cookies; add pistachios and coarsely chop in a blender or processor.


Spread mixture in ungreased 10 inch pie plate. With fingertips, press to cover the bottom of the plate evenly with the mixture. Set aside.


Place cleaned and crushed berries, sugar, lemon juice and cornstarch in a medium saucepan. Cook over low heat, stirring until the mixture thickens. Let cool.


Spread berry mixture in pie plate. Cover and freeze for 30 minutes. When frozen, spread slightly softened ice cream evenly over the top and refreeze. Top with whipped cream. Decorate with whole berries.




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