A-Z blogging challenge: N is for Nuts

To my memory, I haven't met a nut I didn't like. And sitting me next to the mixed nuts, well that's a recipe for an empty bowl. I may pick through and take the cashews first, but it doesn't mean I won't be back to take a whack at the peanuts and Brazil nuts. And trail mix? Don't get me started.

nuts

I love nuts so much, in fact, I couldn't help but mimic Elizabeth Barrett Browning...

How do I love nuts? Let me count the ways.
I love thee to the cookie, cake and pie
To bake, my soul cries hazelnut, almond,
I love thee for crunch and bite you bring.
Pecan, macadamia and walnut
On top of sundaes, or mixed and roasted.
I love thee freely, without thought to fat.
I love thee purely, roasted or raw.
I love thee with a passion that quits not,
Handfuls on the run, or tossed in salads.
I love thee, pine nut, with a love I never lose,
In pesto, pizza, panzanella, always
Toasted lightly, cashew salty, peanuts
Too, I love you all--and more--each day!

Do you love nuts? What's your favorite nut of all?

What's this A-Z business about? Check out my kick-off post. And stay tuned for the random joy and nonsense I concoct during the month of April!

Candied nuts: You'll never want a salad without them again

uts, glorious nuts. In almost any form, I like the nuts: hazelnuts, walnuts, almonds, pecans, pine nuts... they add fabulous flavor and crunch to so very many different dishes.

It had been some time since I'd last made candied nuts... there was a time when I whipped these babies up in giant catering-style batches--eight, 10, 12 (OK, truthfully it was more like 20) cups of nuts at a time, that I would use for events--lunches, dinners, weddings, etc.

But a couple of weeks ago we were having dinner with friends and our hostess wanted to have candied nuts on the salad--she was working with just sugar as the sweetener and it wasn't melting adequately in the oven, at least not in the way that it does on the stovetop... which made me remember this recipe, where the corn syrup and sugar melt together in a happy marriage of sweet and sweet. That night, we added the syrup, popped the nuts back in the oven, and 15 minutes later had wonderful candied nuts for our salad!

This week a little shipment of figs found its way to our fair town, and the first thing I that crossed my mind was a salad of greens, figs, chevre, and of course, candied hazelnuts. I fired up the oven and in short order, the glorious smell of toasted nuts filled the house!

Candied nuts
Nonstick vegetable oil spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper (optional)
1 1/2 cups pecan pieces (or hazelnut, or walnut, or...)

Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next four ingredients in large bowl. Stir to blend. Add nuts; stir gently to coat. Transfer to baking sheet.

Place large piece of foil on work surface. Bake nuts 5 minutes. Using fork, stir nuts to coat with melted spice mixture. Continue baking until nuts are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)

And enjoy, enjoy, enjoy!

Yummy nut patties

These little gems are a family favorite. I used to try and make them into balls, like meatballs, but because they aren't really that consistency, they would have a hard time holding together. So gone are nut balls (aren't you relieved?) and here are nut patties.

They are mostly based off An Apple A Day recipe, but largely done by feel and by memory at this point. Today we had them with mashed potatoes and gravy and a broccoli bake, and I'm surprised I got off the couch and went for a ski afterward! But I did. After a bit of a pause, I did.

Nut patties
1 cup chopped walnuts
1 t. salt
1/4 c. finely chopped onion
1/2 c. grated cheddar
1 T. chopped parsley
1 egg
1 c. bread crumbs
1 c. cottage cheese

Mix all ingredients together and from into patties. Fry in a nonstick pan (sprayed with Pam or some such spray, of course, who trusts nonstick anyway?) until brown on both sides. Serve with mushroom gravy.

And enjoy!