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Go Nuts for New Years!

Glazed Nuts--Sweet-Salty-Bitter Crisp, crackly and oh so dee-lish. Whether for a party snack or a cocktail accompaniment, these Glazed Nuts take 5 minutes to put together, 25 minutes to roast and cool. So easy you’ll be back for more — really. When my New Jersey sister-in-law, Jeri, tasted these one autumn, she was so impressed she made batches of them for Christmas gifts. The nuts stay crisp for weeks if stored in airtight containers — not that they’ll last that long on your kitchen counter!
And yes, I’m nuts about Angostura bitters, an ingredient used widely in Caribbean cooking. Angostura adds a deep flavor dimension to so many foods. Although sometimes bitters seem subtle in food, it adds a distinctly appealing flavor difference. Think of the bitter side of high-cacao dark chocolate or French-roast coffee, and you’ll know what I mean.

Print This Recipe

Sweet-Salty-Bitter Glazed Nuts

Prep time 30-35 minutes       Makes 3 cups

2          Tbsp. butter
2          Tbsp. Angostura aromatic bitters
6          Tbsp. sugar
1-1/2    tsp. kosher salt
1/2       tsp. cinnamon
3          cups raw nuts – pecan or walnut halves, whole almonds or cashews, 12-14 oz total
(Pre-roasted cashews are fine for this recipe.)

Preheat oven to 300°F. Place oven rack in middle of oven.

Melt butter with Angostura bitters in a 6-cup bowl in the microwave or in a 4-qt pan on the stovetop. Stir, then add sugar, salt and cinnamon; stir well. Sugar does not have to be completely dissolved, but a warm sauce will coat nuts more thoroughly. Add nuts to bowl (pan) and stir until well coated. If needed, warm up mixture a little.

Line a large, rimmed sheet tray with parchment paper.*  Spread nuts out evenly on paper, separating them as much as possible. Roast 13-16 minutes or until golden brown; remove from oven. Let cool 10-15 minutes, then use your fingers to break up clusters. When completely cooled, transfer nuts to serving bowls or store in an airtight container until ready to serve.

* KITCHEN NOTES:  If you do not have parchment paper, line tray with heavy-duty aluminum foil, dull side up. Roast 13-16 minutes or until nuts are golden brown; remove from oven. Let stand 2-3 minutes only, then stir nuts frequently until cooled and no longer sticking to the foil. If nuts stick to foil too much as they cool, pick up foil and remove nuts to another flat surface with your fingers. Keep nuts separated; do not store them or put them in a bowl until completely cooled.

Nutrition information for 1/4 cup glazed nuts: 250 calories, 5g protein, 15g carb, 19g fat (3 g sat. fat), 5mg chol, 290mg sodium, 2g fiber

Recipe by Rita Held for Angostura USA

Roasted, hot from the ovenglazed roasted nuts
Cooled, separated, and ready to serve or store
Sweet Salty Bitters Glazed Nuts
Sweet Salty Bitters Nuts

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9 Comments

  1. Rosie's Kitchen
    Posted December 30, 2014 at 11:10 am | Permalink

    This recipe is tops on my list for glazed nuts. I made for Thanksgiving, everyone loved them and asked about the intriguing rich flavor.

  2. JoAnne Naganawa
    Posted December 30, 2014 at 12:33 pm | Permalink

    Rita,
    Wow, yet another recipe from getcookingsimply.com that I can use to teach in classes I do for the Local YMCA. Next class will be in late Feb. or March, 2015 and it will be on the list to be presented.
    You and Rosie are great; I’ve sent several of your recipes onto my daughter in AZ.!
    Happy New Year and best to you both for 2015!
    JoAnne

    • Rosie's Kitchen
      Posted December 30, 2014 at 1:20 pm | Permalink

      Hi Joanne — Thank you so much for letting us know! Rita will be thrilled to hear you use our recipes in classes. Good for you that you’re teaching! I still make your Jerk Chicken Caesar Salad recipe. My husband loves it.

    • Posted December 30, 2014 at 4:15 pm | Permalink

      Soooo great to hear from you, JoAnne! When you try the Glazed Nuts, pleeese let me know what you think.

  3. Brooke
    Posted December 30, 2014 at 4:14 pm | Permalink

    Wow, what a great twist on spiced nuts! These sound fantastic and so easy too. They’ll be a great complement to my baked Brie appetizer for New Years. Thanks for sharing!

  4. Julie Roy
    Posted January 8, 2015 at 3:53 am | Permalink

    Wow, what a Crispy, crackly yummy recipe Rita and Rosie. I made it last night for my grandmother. She love it. She ask make that next week. Thanks @Rita, Thanks @Rosie

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