SINKING NUTS IN BATTER

When you are making fresh bread and muffins with nuts or fruit in it, you will sometimes find that the nuts/fruit sink to the bottom before they set in the oven.

The next time that you are baking, take your nuts/fruit and roll them liberally in flour.

Mix up your batter per the recipe and just before baking fold in the nuts/fruit.

Pour directly into the baking dish and bake immediately.

The flour will help keep the fruit/nuts suspended so that they should not sink.

TOASTED WALNUTS

The holiday season is upon us, and now is the time for all the baked goodies. To add a little extra flavor to your next baked goods, try toasting your walnuts first.

Preheat your oven to 350.

Place a single layer of shelled walnuts onto a baking sheet.

Place in the oven and bake for 6-9 minutes.

You will be able to tell that they are done when they have achieved a darker brown color and are very fragrant.

Let them cool to room temperature before adding to your new creation.

FREEZING NUTS

To keep nuts like walnuts, almonds and hazelnuts fresh, double bag in tightly sealed freezer bags and place in the freezer.

Most nuts can be kept this way for up to 6 months.

When you are ready to prepare, just pull from the freezer and chop.

Microwaved Nutty Brittle

Here is a simple and easy recipe to make some great treats for your friends! Please remember when working with any candy that it is VERY hot in it's liquid form. If you spill it on your skin it will burn very quickly and bad. (I still have a scar on my thumb from pouring it out of a bowl when I was a teen)

1 1/2 Cup Sugar
1/2 Cup LIGHT Corn Syrup (not light as in better for you, light in color)
1/2 Teaspoon Salt (may be omitted if using salted nuts)
2 Tablespoons Butter
1 1/2 Cups Nuts of Choice (peanut, pecan, cashews, pistacios, or a mixed blend)
1 Teaspoon Vanilla Extract
1/4 Teaspoon Baking Soda

Grab a large jelly roll pan or baking sheet with a rim going all around it and spray well with non stick cooking spray. Set aside.

Combine the Sugar, Corn Syrup and Salt (optional) in a 2 quart Microwave Safe Measuring cup that has a pouring lip and handle. Stir well until all of the sugar is moistened by the syrup. Place in the microwave oven and microwave uncovered on high for 4 minutes.

Remove from the microwave (using the handle) and add the butter and nuts. Stir using a wooden spoon to blend the ingredients just a bit and return to the microwave. Microwave on high heat uncovered for 5 more minutes. Remove from the microwave (using the handle). The syrup will be hot and bubbling. The sugar will also have changed color from clear to a light brown.

Using the wooden spoon stir in the vanilla and the baking soda. Upon adding the soda, the mixture will change color a bit again and will foam up. This is normal, but be careful as it is still very hot and can burn.

Once the ingredients have all been mixed in, carefully pour onto the baking sheet, you can use your wooden spoon to gently scrape the sides once most of the brittle is out of the bowl. Using the wooden spoon spread the mixture evenly across the pan.

Now just set the pan aside for about an hour to let the brittle harden. While the brittle is setting up, place your bowl and spoon into the sink and fill with hot water and a bit of soap to start cleaning it off. It is best to clean it off immediately instead of waiting for it to cool off and harden.

After about an hour gently start breaking the brittle apart by hand. Try not to break in into too small of pieces. Store in an air tight container and gift or eat within a week.

Nuttier Nuts

The holidays are upon us and all of the recipes are asking for nuts. So how do you toast nuts for most recipes? Here is a quick guide. Be sure to use the prepared and toasted nuts as soon as possible, or store in a tightly sealed container.

To toast the nuts you can place them in a single layer in a baking dish or baking sheet. Keep a close eye on them because the times below are suggested. Once nuts begin to toast they can burn very quickly.

You can bake all of the following nuts at 375°F for 4-6 minutes, you can tell that they are done when:

Pecans - Toasted color will be slightly darker than raw color

Walnuts - Toasted color wil be pale brown and a definate stronger aroma

Macadamia Nuts - Toasted color will be golden brown

Hazlenuts - Toasted color will be darker than the raw nut and the skins may begin to crack

Almonds - Toasted color will be a light golden brown

Kitchen Terms:Candied

Candied is a process that is done to Nuts, Fruits, or Citrus Peelings. The items are usually dipped or cooked in a sugar syrup and then left to drain and dry. This creates a super sweet version of the items prepared. Typically these items are bought already candied for use in recipes.

Chopping Nuts II

When chopping nuts, they are actually easier to chop when they are warm. The meat will be more pliable and you will not have to chase pieces down all over the kitchen.

To warm the nuts, place them in the microwave and cook on high for a minute or so, mix with your hands and see if more time is needed.

After the first minute only microwave in increments of 30 seconds. You don’t want them so hot that you can’t handle them and when they cool off they may be a bit crunchier.

You can also heat them in the oven by baking for about 5 minutes at 325º.