Sugared Pecans or Almonds

2 cups whole pecans or almonds 

2 Tablespoons butter (not margarine) 

1/4 cup honey 

1 cup turbinado sugar (raw sugar)

Spread pecans in a cookie sheet. Place in a cold oven, turn oven to 350* and roast 12 to 15 minutes, stirring occasionally, until well roasted.

Over medium high heat in medium saucepan, heat honey and butter to boiling. Reduce heat to medium low and simmer 2 minutes, stirring occasionally. Add pecans, simmer and stir 2 minutes. 

Transfer pecans to a baking sheet that has been sprayed with Pam, spread in a single layer and cool slightly. Pour sugar over pecans and toss to coat, separating pecans. Let cool and store in bags or airtight containers.

Carmalized Almonds or Cashews

Use with desserts or Asian stir-frys.

1  cup  slivered almonds or cashews
1/2  cup  sugar

In a heavy skillet over medium heat, stir sugar and nuts until sugar melts, and all is light caramel colored. Spread on wax paper to cool. Break apart and store in an air-tight container.

If using for stir-frys, reduce sugar in half.

Roasted Pumpkin Seeds

Don't throw out those seeds you scrape out of the halloween pumpkin. This nutricious snack will get gobbled up as quick as the candy . . . well, by the adults anyway.

2  cups  unwashed pumpkin seeds
1/2  tsp  Worcestershire sauce
1-1/2  Tbs  butter, melted
1-1/4  tsp  salt

Mix everything together and place on a large shallow pan. Bake @250° for 2 hours, stirring occasionally.

Candied Nuts

Use whatever kind of nut you want. This is a lightly sweetened, toasted nut that is delicious in tossed salads, or just for snacking.


Whole nuts of your choice


Simple Syrup:

Equal parts of water and sugar

Bring to a gentle boil. When sugar is dissolved, add whole nuts. Return to a boil; boil for 5 minutes. Drain nuts, reserving syrup to use again. I keep this in the freezer, ready to go when needed.

Spread nuts on a foil lined baking sheet. Toast in a 350° oven about 12-15 minutes. Turn if necessary for even browning. Be careful not to burn, or you’ll be starting all over again.

Cool before using. Keep leftovers in a zip-lock bag. Freeze if not using in a few weeks time.