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Swedish Nuts

Posted by on December 4, 2013















I think I’ve known this recipe my whole life.  But what I don’t know is what makes these nuts Swedish.  I’m a little Swedish.  Does that do it?  No?  I asked my mom where she originally got the recipe.  And yes, it was out of a church cookbook about 50 years ago.  Church cookbooks were the backbone of middle-American cooking.  Before the internet people had to share recipes in cookbooks and on recipe cards.  Seriously.  I find it humorous that the Swedes would take a food that is of various brown tones and make it white.  Ha!

Anyway, we all have our favorite recipes that are part of our heritage.  I guess this one is part of mine and that’s why I want to share it.  Although…I confess I didn’t love nuts when I was a child.  But now I make these for Christmas every year and they’re even gluten free so if all that Christmas cookie baking has you down, don’t despair!

This is so easy and requires only a few ingredients.  Who doesn’t love brown butter, sugary, meringue-coated nuts?  Use any nuts that you like.  I used roasted, unsalted Pecans and Almonds.  I think unsalted is a good idea for this recipe.  This is simple.  And nuts are healthy so get ready!

You will need:

  • 4 cups mixed nuts
  • 1/3 cup butter
  • 2 egg whites
  • 1 cup sugar
  • 1/2 tsp salt

Preheat your oven to 325F.  Place nuts and 1/3 cup butter on a half sheet pan (a pan with edges, aka jelly roll pan?).  Bake for 20 minutes or so.  Give them a stir about halfway through to coat evenly with the butter.















And they look like this:















And this.  Mmmmhmmmm…..















Now you’ll want to whip the egg whites until stiff peaks form.  Sloooooowwwly add the sugar and salt.  Now pour onto the baking sheet,















stir to coat the nuts and into the oven.  Don’t stir too much or you break down the meringue.  Be gentle.















Give them bit of a stir or just kind of loosen them after 15 minutes for a total bake time of 30 minutes.  That’s it.  Let them cool for a few minutes, loosen from the pan with a spatula so they don’t stick too much.
















Cool completely and place in an airtight container.  They will keep for a few weeks.  Keep in the freezer for longer storage.



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