I made 3 different types of nuts today.
The first 2 recipes are from this web site with slight changes. The last recipe I came up.
Candy Pecans:
Ingredients
1 pound raw, unsalted pecans (4 cups)
2 egg white
3 teaspoons vanilla extract
1 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Instructions
1. In a large mixing bowl, whisk the egg white until frothy. Mix in the vanilla extract.
2. In a smaller bowl, combine the brown sugar, salt, cinnamon, ginger, and nutmeg. Stir until the ingredients are evenly incorporated.
3. Pour the pecans into the egg white mixture and gently stir until the almonds are all evenly coated.
4. Mix in dry mixture
Franks Almonds:
2 Cups Raw Almonds
2 TBSP melted Bacon Grease
2 TBSP + 1 1sp Franks red hot
1 tsp roasted Sesame seed oil
1.5 tsp Worcestershire
.5 tsp Dry Mustard
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp granulated salt
melt bacon grease and all the ingrediants besides almonds. Then mix in Almonds. and let stand for 30 minutes.
Sweet spicy bacon Almonds:
2 Cups Raw Almonds
2 TBSP melted Bacon Grease
2 TBSP Jalapeño sauce
2 TBSP ground bacon bits
1 tsp roasted Sesame seed oil
Jeff’s original rub
melt bacon grease and mix in bacon bits, Jalapeno sauce, Sesame oil. Then mix in Almonds. Finally add Jeff’s original Rub suit to taste, so that it fully covers nuts.
I bought a length of Qmatz so I could custom cut them for 4 shelves. Placed nuts on Qmatz and smoked
1. Cold Smoked for 45 minutes
2. 1.5 hours @ 160 degrees.
3. Then increase the heat to 230 degrees. Smoke for 30 minutes and removed pecans. smoke almonds for another 30 minutes.
A Few of the pecans got a little darker, but still taste good.
We let the nuts cool for 8 hours before placing in jars.
The first 2 recipes are from this web site with slight changes. The last recipe I came up.
Candy Pecans:
Ingredients
1 pound raw, unsalted pecans (4 cups)
2 egg white
3 teaspoons vanilla extract
1 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Instructions
1. In a large mixing bowl, whisk the egg white until frothy. Mix in the vanilla extract.
2. In a smaller bowl, combine the brown sugar, salt, cinnamon, ginger, and nutmeg. Stir until the ingredients are evenly incorporated.
3. Pour the pecans into the egg white mixture and gently stir until the almonds are all evenly coated.
4. Mix in dry mixture
Franks Almonds:
2 Cups Raw Almonds
2 TBSP melted Bacon Grease
2 TBSP + 1 1sp Franks red hot
1 tsp roasted Sesame seed oil
1.5 tsp Worcestershire
.5 tsp Dry Mustard
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp granulated salt
melt bacon grease and all the ingrediants besides almonds. Then mix in Almonds. and let stand for 30 minutes.
Sweet spicy bacon Almonds:
2 Cups Raw Almonds
2 TBSP melted Bacon Grease
2 TBSP Jalapeño sauce
2 TBSP ground bacon bits
1 tsp roasted Sesame seed oil
Jeff’s original rub
melt bacon grease and mix in bacon bits, Jalapeno sauce, Sesame oil. Then mix in Almonds. Finally add Jeff’s original Rub suit to taste, so that it fully covers nuts.
I bought a length of Qmatz so I could custom cut them for 4 shelves. Placed nuts on Qmatz and smoked
1. Cold Smoked for 45 minutes
2. 1.5 hours @ 160 degrees.
3. Then increase the heat to 230 degrees. Smoke for 30 minutes and removed pecans. smoke almonds for another 30 minutes.
A Few of the pecans got a little darker, but still taste good.
We let the nuts cool for 8 hours before placing in jars.