Saturday, December 26, 2009

Swedish Nuts

I gave lots of food gifts for Christmas this year, and the most popular were the tins of Swedish Nuts. I have no idea what makes them "Swedish", but they remind me a little of a praline. They're absolutely delicious, keep really well, and make a really nice presentation. They're by far the most "gourmet" gift that I give. Several people have asked me how to make them, so I thought I'd share a little tutorial with you.The first thing you need to do is make your coating, which is just a mixture of whipped egg whites, sugar, salt, vanilla, and cinnamon. It's really simple, and you can find the recipe at the bottom of the post. Next, you'll pour your coating over your nuts. Use any kind you'd like, but I used a mixture of pecans and walnuts. You've got to get the nuts coated really well. You want that yummy, sugary goodness over every surface!
While making your coating, you'll melt a stick of butter in a 325-degree oven in a 9x13-inch pan. Once it's melted and the nuts are well-coated, spread the nuts in an even layer over the butter. The nuts will bake in the oven for about 30 minutes, but every 8 minutes or so, you'll need to turn them and coat them in the butter.
This is what the nuts will look like after the first turn:
I think I turned my nuts about 4 times, but I have a feeling that the number of turns will be dependent on how hot your oven runs. Just make sure that you turn all of the nuts each time so that they get evenly coated with the butter. They'll get a little drier, browner, and crunchier with each turn. Once they're finished, they'll look like this:
You're in the home stretch now! All that's left to do is let the nuts cool off. I spread mine out on a piece of aluminum foil until they cool off. Then, you can package them in a festive tin, or just put them in a fancy dish. I haven't met anyone who doesn't love these nuts! You can keep them in an airtight container for a couple of weeks. But they won't last more than a couple of days!
Swedish Nuts
2 egg whites
1 cup sugar
1 pinch salt
1/2 tsp. vanilla extract
3/4 tsp. cinnamon
1 lb. nuts (pecans, walnuts, or a mixture of both)
1/2 cup butter

Preheat oven to 325 degrees.
Beat egg whites until soft peaks begin to form. Add sugar, salt, and vanilla. Beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.
Melt butter in a 9x13-inch baking pan by placing it in the oven. Evenly spread coated nuts over melted butter in pan.
Bake for about 30 minutes (or until no butter remains in the pan), stirring and turning nuts every 8 minutes. Place hot nuts on foil and allow to cool.


  1. When does the cinnamon get added?

  2. Good catch! Didn't realize that I didn't include that in the recipe. Go ahead and add it with the sugar, salt, and vanilla.


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