CHRISTMAS NUTS NAMES RECIPES

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CHRISTMAS NUTS RECIPE - FOOD.COM



Christmas Nuts Recipe - Food.com image

My grandma used to make these for us every Christmas. Now I bring them to Christmas on all the other sides of the family. It always ends up with people fighting over the last handful. And it doesn't take very long either. These little suckers are addicting!

Total Time 1 hours 3 minutes

Prep Time 3 minutes

Cook Time 1 hours

Yield 1 batch

Number Of Ingredients 6

1 lb pecan halves (you could use almond halves instead but I like the pecans)
1 tablespoon cold water
1 egg white
1 cup sugar
1 tablespoon cinnamon
1 teaspoon salt

Steps:

  • Mix sugar, cinnamon and salt together.
  • Set aside.
  • Beat water and egg white together until frothy.
  • Coat nuts in egg mixture.
  • Add sugar mixture to nuts.
  • Mix well.
  • Spread on large greased cookie sheet.
  • Bake at 225 degrees F for 1 hour stirring every 15 minutes.

Nutrition Facts : Calories 3943.2, FatContent 326.7, SaturatedFatContent 28.1, CholesterolContent 0, SodiumContent 2382.3, CarbohydrateContent 268.5, FiberContent 47.2, SugarContent 218.2, ProteinContent 45.5

HOW TO MAKE RUM CAKE FOR CHRISTMAS - RECIPES, COUNTRY LIFE ...



How to Make Rum Cake for Christmas - Recipes, Country Life ... image

Ree Drummond's mother-in-law’s recipe for Christmas rum cake is so festive and delicious. You might want to double up on the glaze—it's that good!

Provided by Ree Drummond

Categories     Christmas    comfort food    dessert    snack

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 10-12 servings

Number Of Ingredients 12

1

box (about 18 oz.) yellow cake mix

1

package (3.5 oz.) instant vanilla pudding mix

4

whole eggs

1/2 c.

cold water

1/2 c.

canola oil

1/2 c.

rum (dark or light is fine)

1 c.

chopped pecans

brown sugar (optional)

1 1/2

sticks of butter

1/4 c.

water

1 1/2 c.

granulated sugar

3/4 c.

rum

Steps:

  • For the cake: Preheat oven to 325 F. Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts. Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake!
    For the glaze: While cake has ten minutes to go, make the glaze. Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds. Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in. Eat. Enjoy. And don’t feel guilty. It’s Christmastime!

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