Homespun

December 12, 2001

"Welcome" Holiday Nuts

Seems like during the holidays, a lot of nuts show up, and not just your relatives! There are numerous holiday recipes that call for pecans, peanuts, walnuts, almonds, etc. Often these nuts will impart a more robust flavor if you toast them before adding to the recipe.

When toasting nuts in the microwave oven, the nuts do not brown as they do in the conventional oven. Use your nose rather than your eyes as a guide to toasting nuts. The nuts will give off a toasted aroma when they are ready.

Remember to stir every couple of minutes, and let stand for a few minutes after microwaving. The nuts will actually cook further while standing. Taste a sample after the nuts stand, and microwave 1 or 2 additional minutes if you desire a more toasted flavor.

When a recipe calls for chopped nuts, for best results, chop them before microwaving. If desired, combine nuts and butter before microwaving to give them a more golden color, a little more flavor, and a crisp texture.

Although times for toasting will vary with microwave wattage, use the following methods for peanuts, pecans, walnuts and almonds.

Peanuts: Spread 2 cups peanuts on a glass pie plate. Microwave on HIGH for 7 minutes for a light roast or 8 minutes for a regular roast, stirring every 2 minutes. Let peanuts stand 3 to 5 minutes.

Pecans and Walnuts: Spread 1½ cups nuts on a glass pie plate. Microwave on HIGH for 5 to 6 minutes, stirring at 2 minute intervals.

Almonds: Spread ½ cup almonds on a glass pie plate. Microwave on High for 3 minutes, stirring once.

JULIENNE VEGETABLES WITH WALNUTS

1 (3 oz.) package walnuts, coarsely chopped

½ pound carrots, cut into 3-inch julienne strips

¼ cup water

1/8 teaspoon salt

2 medium zucchini, cut into 3-inch julienne strips

1½ tablespoons butter or margarine

2 teaspoons chopped fresh parsley

¼ teaspoon ground nutmeg

Spread walnuts in a glass pieplate. Microwave at HIGH for 4 to 5 minutes or until toasted, stirring every 2 minutes. Set walnuts aside.

Combine carrots, water, and salt in 2-quart casserole. Cover tightly with heavy-duty plastic wrap. Microwave at HIGH for 4 minutes. Add zucchini, mixing well. Cover, and microwave at HIGH for 3 to 4 minutes. Let stand, covered, for 3 minutes.

Place butter in a 1-cup glass measure; microwave at HIGH for 40 seconds or until butter is melted. Stir in parsley and nutmeg.

Drain vegetables; pour butter mixture over vegetables, tossing to coat. Stir in walnuts. Yield: 4 to 6 servings.

PECAN-COCONUT CLUSTERS

1½ cups pecan pieces

8 oz. dark almond bark

1 cup flaked coconut

Spread pecans on a large glass pizza plate or pieplate. Microwave at HIGH for 5 to 6 minutes or until lightly toasted, stirring at 2-minute intervals. Set aside.

Place almond bark in a 2-quart microwave-safe bowl. Microwave at MEDIUM (50% power) for 3 to 4 minutes or until melted. Stir until smooth. Cool 2 minutes.

Stir in coconut and reserved pecans. Drop by rounded teaspoonfuls onto waxed paper. Let cool completely. Yield: about 4 dozen.

PEANUT DESSERT SAUCE

1 cup coarsely chopped raw peanuts

¼ cup butter or margarine

1¼ cups firmly packed light brown sugar

¾ cup light corn syrup

3 tablespoons all-purpose flour

1 (5 oz.) can evaporated milk

Spread peanuts on a large glass pizza plate or pieplate. Microwave at HIGH for 7 minutes or until nuts are lightly toasted, stirring at 2-minute intervals. Let stand 5 minutes, stirring every minute. Set aside.

Place butter in a 1-quart microwave-safe glass dish. Microwave at HIGH for 55 seconds or until melted. Add sugar, corn syrup, and flour; stirring well. Microwave at HIGH for 3 to 4 minutes or until mixture is very hot, stirring after 2 minutes. Gradually stir in milk; add reserved peanuts; mix well. Serve warm over ice cream. Yield: about 2¼ cups.

CHICKEN ALMOND CASSEROLE

4 cups chopped, cooked chicken

2 cups finely chopped celery

¼ cup finely chopped onion

2 hard-cooked eggs, chopped

½ cup slivered almonds, toasted

2 (10¾ oz.) cans cream of chicken soup, undiluted

½ to 1 cup mayonnaise

½ cup chicken broth

¼ cup lemon juice

½ teaspoon salt

¼ teaspoon pepper

1 cup crushed round buttery crackers

Combine first 11 ingredients. Spoon into a 13- x 9- x 2-inch lightly greased baking dish. Sprinkle with cracker crumbs. Bake at 350° for 40 minutes. Yield: 8 to 10 servings.

Note: To reduce fat and cholesterol, you can substitute reduced-sodium, reduced-fat cream of chicken soup and reduced-fat mayonnaise.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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