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My review
Swedish Nuts II
Joanie Critchlow
"I make these wonderful sweet nuts using pecans every year for Christmas. They are a true delight, especially if you are a lover of nuts. If pecans aren't your forte, substitute walnuts. Happy Holidays!"
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Ingredients
45 m servings 298 calsOriginal recipe yields 16 servings (1 pound)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 325 degrees F (165 degrees C).
- Beat egg whites until soft peaks begin to form. Add sugar, salt and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.
- Melt butter in a 9x13 inch baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
- Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks!
Nutrition Facts
Per Serving: 298 calories; 26.2 g fat; 16.5 g carbohydrates; 3.1 g protein; 15 mg cholesterol; 48 mg sodium. Full nutrition
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Reviews
Read all reviews 88108 Ratings
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Most helpful positive review
12/11/2001
Made 2 nut recipes from this site. The glazed nuts and these. Brought both into the office and had a taste test. These won hands down. Taste just like the candied pecans you get on a salad in a...
Most helpful critical review
2/7/2002
I made an initial batch of egg white mixture and it never did get glossy and stiff. So I threw it away and tried again, thinking some egg yolk was in the first batch. The second batch, same re...
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12/11/2001
Made 2 nut recipes from this site. The glazed nuts and these. Brought both into the office and had a taste test. These won hands down. Taste just like the candied pecans you get on a salad in a...
1/29/2003
I wanted a recipe to dress up some leftover nuts I had from holiday baking (walnuts, whole almonds, and pecans). I threw it together at the last minute for my Superbowl party as people were comi...
12/18/2006
Excellent. This has a nice light and crunchy texture and taste, and what I love about this recipe is that you can take your time to evenly coat the nuts (and you can noticeably see which ones yo...
12/31/2000
I found this to be a good recipe, but, I used 1/2 the amount of butter and they came out great - less rich but more puffy with meringue (prettier too).
12/15/2010
Yum! I made these a night ago and I've eaten half of them already on my own. I used almonds (plus some flaked almonds) as I ran out of nuts so I also had to halve the recipe after I realised. I...
11/29/2006
These are wonderful! Just like the ones you can buy fresh and warm in the mall. I added cinnamon, nutmeg and ground ginger to the egg mixture before adding the nuts. I'll be packaging these for ...
12/2/2000
I've made "sugared nuts" before and thought I'd try something a bit different. I don't even like nuts very well but I can't stop eating these! Even my daughter (2 years) who won't eat regular ...
2/1/2011
It's February 1st and I'm craving these nuts now! I made them for my holiday gift baskets and they were a huge hit! A little strange looking when you first start mixing the nuts with the egg w...