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Candied Toffee Nuts

These are always a hit when we put them out for guests.

Ingredients:

2 egg whites, at room temperature (save yolks for other use)
1 cup packed brown sugar
1/4 cup butter, melted and cooled to room temperature
1 to 1-1/2 pounds shelled cashews, walnuts, pecans, peanuts, almonds, or macadamia nuts (or a mixture of your choice)

Directions:

Preheat oven to 275 degrees fahrenheit. Have an ungreased pan ready, large enough the nuts fit in a single layer.

Using an electric mixer, place egg whites into a large bowl big enough to accommodate the nuts. Beat until the whites form soft peaks when beaters are lifted.

Add brown sugar, 1/4 cup at a time, beating well after each addition until mixture is stiff and glossy. With a large spatula, stir in melted butter.

Gently fold nuts into meringue mixture until they are evenly coated.

Spread coated nuts evenly on the pan. Bake about 1 hour, stirring every 10-15 minutes to keep nuts separate, until meringue is dry and nuts are crunchy. Let cool in pan, stirring occasionally to keep separate.

Pour cooled nuts into covered containers to store.

Final product:

Tags: egg, whole brown sugar, butter, mixed nuts, gluten-free, pescetarian, vegetarian, baked goods, dessert, snack

Rancho Vignola products:

Walnuts - Raw, Halves & Pieces - ORGANIC
Walnuts - Raw, Halves & Pieces
Pecans - Raw, Baby Halves - ORGANIC
Pecans - Raw, Jumbo Halves
Macadamias - Raw, Halves
Cashews - Raw ** 25% OFF **
Almonds - Raw, Unpasteurized
Almonds - Raw, Supreme
Athlete Update: Julien Locke on Woodworking, Baking, and App Development all While Training for the Olympics

Hello fellow Rancho Vignola foodies! While I would usually be writing a report on the trials and tribulations of an exciting racing season, here we are at the end my first ski-race-less winter since I was 6 years old, and I’m instead writing about wood working and web/app development! Read more...

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Recipe

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form! 

Candied Toffee Nuts

These are always a hit when we put them out for guests.

Ingredients:

2 egg whites, at room temperature (save yolks for other use)
1 cup packed brown sugar
1/4 cup butter, melted and cooled to room temperature
1 to 1-1/2 pounds shelled cashews, walnuts, pecans, peanuts, almonds, or macadamia nuts (or a mixture of your choice)

Directions:

Preheat oven to 275 degrees fahrenheit. Have an ungreased pan ready, large enough the nuts fit in a single layer.

Using an electric mixer, place egg whites into a large bowl big enough to accommodate the nuts. Beat until the whites form soft peaks when beaters are lifted.

Add brown sugar, 1/4 cup at a time, beating well after each addition until mixture is stiff and glossy. With a large spatula, stir in melted butter.

Gently fold nuts into meringue mixture until they are evenly coated.

Spread coated nuts evenly on the pan. Bake about 1 hour, stirring every 10-15 minutes to keep nuts separate, until meringue is dry and nuts are crunchy. Let cool in pan, stirring occasionally to keep separate.

Pour cooled nuts into covered containers to store.

Final product:

Tags: egg, whole brown sugar, butter, mixed nuts, gluten-free, pescetarian, vegetarian, baked goods, dessert, snack