Nuts have always played a part of my family's holiday table. You knew Thanksgiving was almost here when the basket of nuts appeared on the coffee table. The shiny silver nut cracker and nut pick sitting on top of the nuts always intriged me. I am surprised my mother didn't realize those tools could have been a safety hazard to her children!
What she also may not have realized was the nutritional value all those nuts offered her family. Brazil nuts, almonds, cashews, pecans, and filberts were always a part of the mix. Today we know that these tiny treasures provide us with protein and a small supply of good fats. In addition they are a good source of fiber, B Vitamins, magnesium , copper and Vitamin E. They are nutritionally and calorie dense, so eat them in moderation, but do make them a part of your regular diet.
To learn more about nuts check out these websites:
How much is an ounce? See: http://www.nuthealth.org/inside.pdf
Want to learn more about the nutritional value of your favorite nut, check this out: www.nuthealth.org/nutrition/nutrient1oz.html
Tips for Buying and Storing…
• When buying whole, unshelled nuts, be
sure to look for clean shells without cracks.
The exception is pistachios, which are
usually sold in a semi-open shell.
• Whole, raw shelled nuts should appear
fairly uniform in color and size.
• To keep tree nuts as fresh as possible, store
them in an air-tight container in the
refrigerator for up to six months, or up to
a year in the freezer.
Looking for an easy, yet special Christmas gift from your kitchen? Try this spicy nut mix recipe.
Roasted Southern Pecans Sweet and Piquant
1 large egg white (2 tablespoons)
1/2 cup sugar
2 tablespoons sweet paprika
2 teaspoons Worcestershire sauce
1 to 2 teaspoons cayenne pepper, to taste
1/2 teaspoon kosher salt
2 cups raw pecan halves
1. Preheat the oven to 250°F Line a baking sheet with parchment paper.
2. Place the egg white in a large stainless steel bowl and whisk until frothy. Whisk in the sugar, paprika, Worcestershire, cayenne, and salt. Add the pecans and toss until completely coated.
3. Transfer the pecans to the prepared sheet and arrange in a single layer. Place in the oven and cook, stirring every 15 minutes, until lightly colored and dried out, about 1 hour and 15 minutes.
4. Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving.
Makes 2 cups
Recipe courtesty of Party Nuts by Sally Sampson
