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Swedish Nuts

Posted by on December 4, 2013

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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.

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And they look like this:

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And this.  Mmmmhmmmm…..

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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,

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

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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.

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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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