-
-
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!"
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 298Original recipe yields 16 servings (1 pound)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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!
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 91111 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
Newest
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...
12/22/2006
This is it! This is the spiced nut recipe I have been searching for. The only change I made to the recipe was to line my baking sheet w/ parchment paper before melting teh butter. Then I could j...