Swedish Nuts — the perfectly sweet/salty and light/airy coated NUT!

This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new “Make It and Love It – in the KITCHEN” portion of this blog. Try a few of her recipes…your belly will thank you! -Ashley

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Hi guys…..it’s Robin again!  And I’m sharing a fun snack that I like to make when friends are over.  Or, if I want a sweet high-protein snack around my kitchen.  It’s super quick and different from other hard coated candied nuts you’ve probably tried.

 

So, I am a sucker for the combination of sweet and salty.  Add some texture into the equation — and I’m sold.  That’s why these nuts never last long on my counter.  And no, these aren’t your standard candied nuts that you find at holiday time.  You know, with the hard candied sugar coating.  Nope, these are so much better and lighter and mmmmmm, they just take “candied nuts” to the next level (and aren’t so hard on your teeth.)

 

Swedish Nuts: the perfectly sweet/salty and light/airy coated NUT! --- Make It and Love It (in the KITCHEN)

 

 

To be honest, I’m not sure what makes them “Swedish”…..so if you know, tell me!  Or if these are actually “German” nuts or “Greek” nuts — yeah, I won’t be hurt. But I’ll still probably call them “Swedish” nuts.  Ha!  Because I discovered these in college when a friend brought these to a party…..and that’s what she called them.  But let me tell ya, I couldn’t keep my hands away from them. :)

 

Swedish Nuts: the perfectly sweet/salty and light/airy coated NUT! --- Make It and Love It (in the KITCHEN)

 

 

The coating on these nuts is incredibly light and airy…..I’m not even sure how to explain it.  It’s so different from your standard candied nut…….and so much butter.  They have the perfect sweet and salty flavor, with a nice subtle buttery flavor.  And the pre-roasting of the nuts, give them the perfect crunch.  No joke, you won’t be able to keep your hands off them!

 

Swedish Nuts: the perfectly sweet/salty and light/airy coated NUT! --- Make It and Love It (in the KITCHEN)

 

 

The nice thing about these, is that you can add your own variations to make it your own.  You can add cinnamon/nutmeg/ginger to the coating mixture or top the finished nuts with a chocolate or caramel drizzle.  These can also be used in a salad over some greens with bleu cheese, pears, and a vinaigrette.  Oh yum!

 

Swedish Nuts: the perfectly sweet/salty and light/airy coated NUT! --- Make It and Love It (in the KITCHEN)

 

 

Ok so let’s get this recipe started —

 

Shopping List:

  • 3 ½ cups of any raw nuts (I used 1 ½ cups almonds and 2 cups pecan halves)
  • 1 cup sugar
  • ¼ tsp salt
  • 2 stiffly beaten egg whites
  • ½ cup butter

 

IMG_9877

 

 

First of all, you want to roast your nuts by themselves.  Doing this will give you a lighter nut that will be easier to chew.  There is a subtle flavor change compared to the raw nuts coming right out of the bag.  I feel it gives the nuts a flavor boost.  Simply fill your sheet pan with the nuts spreading them out evenly.

 

IMG_9922 

 

Roast them in a 325 degree (F) oven.  This will take around 15 minutes.  I like to check on them around 7-8 minutes and mix them around a bit.  You will notice that they are slightly darker.  That is good and let them cool.

 

Beat your egg whites until they become stiff.  Then, gradually add in the sugar and the salt.

 

When you have added all the sugar you notice that you can see and feel the sugar crystals like you see here.  What you have is a lumpy meringue.  Don’t you worry, that will be all taken care of in the end.

 IMG_9944

 

 

Fold the cooled nuts into the meringue so that all the nuts are coated in meringue.  (Don’t over-mix or you’ll flatten the egg meringue.)

 IMG_9966

 

 

Completely melt the butter on your sheet pan by popping it in the oven for a few minutes. 

 

IMG_9958

 

 

Spread the nutty meringue mixture evenly over the melted butter like you see here.  Bake in the oven at 325 degrees for 35 minutes. 

 

IMG_9974

 

 

You want to stir the nuts every 10 minutes so that they get an even roast and the melted butter gets distributed evenly on all sides of the nuts. 

 

1st 10

 

 

Here is the first stirring:

 

2nd 10 

 

Second stirring:

 1st 10

 

 

Third stirring:

 

2nd 10

 

 

Finished!  You will notice there is no butter remaining in the pan and that the coating is a great amber color.  Just beautiful!  Oh man — and they smell wonderful!!!

 

3rd 10

 

 

Let them cool completely and then place in a serving bowl for a quick snack or treat.  This makes about 4 cups.

 

Swedish Nuts: the perfectly sweet/salty and light/fluffy NUT! --- Make It and Love It (in the KITCHEN)

 

 

Enjoy!

-Robin

 

 

 

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Filed under Appetizers, Desserts, gluten free, Recipes

Comments

16 Responses to “Swedish Nuts — the perfectly sweet/salty and light/airy coated NUT!”
  1. 1
    victoria roberts says:

    I wonder if we could add cinnamon to this?! How delsish would that be?

    • 1.1
      Robin says:

      Oh man! That would make it a great little modification to this. Hmmm that gets the wheels turning a bit. This is a great base recipe to start with.

  2. 2
    tracie c. says:

    these are crazy good and i have such a hard time staying out of them!
    i have added cinnamon. i have also experimented with ‘chai latte’ spices. powdered, ginger, cinnamon, clove, cardamom, vanilla bean sugar. outrageously fabulous!

    • 2.1
      Robin says:

      Ha! Fantastic! Gosh these are great ideas…. and I’ll add chocolate drizzle to this list(I love chocolate and can’t stay away from it).

  3. 3
    Jammie says:

    I adore these nuts. I use Splenda in place of the sugar and they turn out fine. I also use cinnamon which puts them ‘over the top’.

  4. 4
    Sophie says:

    How long can you keep it? In the fridge or not?

    • 4.1
      Robin says:

      I have had it keep for a week and I can say it will probably good for longer. It is best when they come out of the oven and a little warm. You don’t need to keep it in the fridge since the sugar content, fat content, and moisture levels are at a point that the bacteria growth is minimal.

  5. 5
    Tammie says:

    Have you ever tried substituting honey for the sugar?

    • 5.1
      Robin says:

      I haven’t, but I wonder how it would do baking to get them crisp. It would be worth a try.

      • 5.1.1
        Tasha says:

        I’d really love an update if you try this combo, not only are we a refined sugar-free household but more importantly we have a natural apiary (we raise bees), so we have lots of honey and I am always looking for new recipes. Yum..

  6. 6
    Carr says:

    I’ve been making these for years but with a slightly different technique. I add the nuts to the beaten egg whites (just frothy-not quite a meringue) then dump them into a ziplock that has sugar, salt and cinnamon in it. Shake Shake Shake and they’re done. I always bake them on a silpat and they come out airy/crunchy delicious like yours. I’m going to have to try the butter thing. We love them in salads. I usually toast the nuts in a skillet at the beginning. It’s a bit faster than the oven, I think.

  7. 7
    sarah says:

    yum, I love candied nuts. I’ve never heard of nuts like these but they sound fantastic. I’m going to try it for my next book club.

  8. 8
    Jamie says:

    made these last night. a half recipe, since the kiddos like to snack on plain pecans and i wasn’t sure if they’d like this version. i used brown sugar instead of white and a 1 egg white to 1/4 cup brown sugar ratio (i did a bit of research online to see if ‘brown sugar meringues were a thing – turns out they are! – and that’s the ratio that was suggested in the recipes).
    they definitely browned before the 35 min mark, so maybe with a half recipe do a lower temp (350F?). nonetheless – DELISH!!! it got me thinking about sweet-spicy-salty combos…maybe toss in a bit of chili pwd and cumin next time? yum.

  9. 9
    Roxane says:

    This sounds yummy, I would love to try them for our next game evening (always trying to come up with new snacks for our guests)!
    One question though: we have a hot air oven and I noticed some pastries don’t “tan” so much. Should I adapt the temperature or just put on the grill for a few minutes at the end?

Notes and Comments