Swedish Nuts Perfect Christmas Gift Recipes

Steps:

• Heat oven to 300°F. Grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, mix egg white and pecan halves until pecans are coated and sticky.
• In small bowl, mix sugar and cardamom; sprinkle over pecans. Stir until pecans are completely coated. Spread pecans in single layer in pan.
• Bake about 30 minutes or until toasted. Cool completely, or serve slightly warm. Store tightly covered up to 3 weeks.

Steps:

• Whisk the flour, cardamom, and salt in a bowl.
• Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide the dough in half onto 2 (12-inch long) sheets of plastic wrap. Using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
• Preheat oven to 325 degrees F.
• Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place nuts on a 10x15 inch jellyroll pan, and bake for 10 minutes. Remove nuts, and melt butter on pan.
• In a medium bowl, beat egg whites until soft peaks form. Gradually beat in the sugar and salt.
• Fold toasted nuts into egg white mixture. Arrange the coated nuts in a single layer on the buttered pan.
• Bake for 30 minutes in the preheated oven, turning nuts with spatula every 10 minutes, until outside is crisp and golden.
• Cool, and store in an airtight container.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place nuts on a 10x15 inch jellyroll pan, and bake for 10 minutes. Remove nuts, and melt butter on pan. In a medium bowl, beat egg whites until soft peaks form. Gradually beat in the sugar and salt. Fold toasted nuts into egg white mixture. Arrange the coated nuts in a single layer on the buttered pan. Bake for 30 minutes in the preheated oven, turning nuts with spatula every 10 minutes, until outside is crisp and golden. Cool, and store in an airtight container.

Steps:

• Preheat oven to 325°F.
• 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 baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
• Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks.