Every year the holidays are filled with celebrations encouraging us to eat, drink and be merry…but the party doesn’t truly get going until somebody’s uncle has too much egg nog and brings out his fancy nuts.
Preheat oven to 250. Line a baking sheet with parchment paper and lightly grease. In a medium bowl, combine sugar, cinnamon, nutmeg, and cardamon. In another bowl, combine egg white and orange juice; beat slightly. Dip nuts in egg-white mixture, then in sugar mixture. Place on prepared sheet; do not let them touch. Bake 1 hour.
VARIATION: For a spicier version, try Uncle Pepe’s Zesty Nuts. Substitute 1/8 tsp cayenne pepper, leave out cardamon and nutmeg.
HELPFUL HINT: If you’re giving them as a hostess gift, try packaging them in a handcrafted nut-sac.
Another favorite nut recipe (someone’s, not mine)
ROCKY MOUNTAIN OYSTERS
a.k.a. Montana Tendergroins, prairie oysters, cowboy caviar, swinging beef.
The recipe I found suggested a beer/cornmeal batter for the “calf fries”…which brings to mind the idea that anything is edible if it’s deep-fried. Almost anything.
No one can resist my “Schweddy Balls” Eggnog. It is the perfect accompaniment to fragrant, salty nuts.
Just add one pint of Ben & Jerry’s Schweddy Balls ice cream to Martha Stewart’s eggnog recipe.
(This limited edition flavor is available in the Twin Cities area at Kowalski’s and Cub.)
MORE SCHWEDDY FUN
Click on the link below to view the classic SNL skit or to send a Schweddy greeting card on Facebook.