This is for Lindy in Indy in the 7-12-2010 newsletter:

Abbreviations :
c. = cup
t.= teaspoon
T. tablespoon

Candied Walnuts or Pecans

Line a baking sheet with foil. Butter the foil and set aside.

In a heavy 10 inch skillet combine:
1/2 c. granulated sugar
2 T. butter
1 t.water

1 c. walnuts or pecans

Cook first three ingredients over medium heat, shaking skillet occasionally until sugar begins to melt. DO NOT STIR.

Reduce heat to low and cook until sugar is golden brown, stirring occasionally.

Remove from heat.
Add walnuts and toss to coat.
Pour onto prepared cookie sheet.
Cool completely. Break into clusters.

Crock Pot Sugared Pecans or Walnuts

16 ounces pecans or walnut halves
1/2 c. melted unsalted butter
1/2 c. powdered sugar

Turn slow cooker to HIGH about 15 minutes in advance. In hot slow cooker, stir together the nuts and butter. Add the powdered sugar,stirring to blend and coat evenly. Cover and cook on HIGH for 15 minutes.

Reduce the heat to LOW and remove lid; cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.

Transfer the nuts to a bowl.
Let cool before serving.


Glazed Nuts
Yield: 2 3/4 cups

1 1/2 cups blanched pecan halves, walnut halves or cashews
1/2 cup granulated sugar
2 tablespoons butter
1/2 teaspoon vanilla extract

Line a baking sheet with foil. Butter the foil, and set aside.

In a heavy 8-inch skillet, combine nuts, sugar, and butter.

Cook over medium heat, stirring constantly, for 9 minutes or until sugar melts and turns a rich brown color. Don’t let it splatter on you; it would cause a bad burn.

Remove from heat. Immediately stir in vanilla extract.

Spread mixture onto the prepared baking sheet.
Cool completely.
Break into small clusters.

Store tightly covered.