Swedish Nuts Ii Recipes

SWEDISH NUTS

Steps:

• Preheat oven to 325°F.
• 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 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.

SWEDISH NUTS II

Steps:

• 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!

SWEDISH NUTS

Steps:

• 1. Preheat oven to 325 degrees F (165 degrees C).
• 2. Place nuts on a 10x15 inch jellyroll pan, and bake for 10 minutes.
• 3. Remove nuts, and melt butter on pan.
• 4. In a medium bowl, beat egg whites until soft peaks form.
• 5. Gradually beat in the sugar and salt.
• 6. Fold in toasted nuts into egg white mixture.
• 7. Arrange the coated nuts in a single layer on the buttered pan.
• 8. Bake for 30 minutes in the preheated oven, turning nuts with spatula every 10 minutes, until outside is crisp and golden.
• 9. Cool, and store in an airtight container.

SWEDISH NUTS

Steps:

• Heat oven to 300°F. Grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, mix egg white and pecan halves until pecans are coated and sticky.
• In small bowl, mix sugar and cardamom; sprinkle over pecans. Stir until pecans are completely coated. Spread pecans in single layer in pan.
• Bake about 30 minutes or until toasted. Cool completely, or serve slightly warm. Store tightly covered up to 3 weeks.