Nut Wine Food

WINE BAR NUT MIX

Wine Bar Nut Mix image

From the Best of Food and Wine. This is a savory-sweet mix of pecans, almonds and walnuts. These would make a great gift.

Provided by mary winecoff

Categories Fruit

Time 25m

Yield 6 cups

Number Of Ingredients 8

Ingredients

2 cups pecans
2 cups almonds
2 cups walnuts
1/4 cup pure maple syrup
2 tablespoons extra virgin olive oil
2 tablespoons mixed herbs (rosemary, sage, savory and thyme, mixed and finely chopped)
1/4 teaspoon cayenne pepper
salt & freshly ground black pepper

Steps:

Preheat oven to 350 degrees. In a bowl, toss the nuts with the maple syrup, olive oil, herbs and cayenne.
Spread the nuts on a rimmed baking sheet and bake for 15 minutes. (I place them on parchment paper for easy clean-up), stirring occasionally, until browned.
Season the nuts with salt and pepper and toss frequently until cooled.

NUT WINE

Nut Wine image

From Emmanuelle Mercier's Cookbook (Strasbourg, France) - tradition says that the nuts should be collected around July 14th

Provided by Wade in Indianapolis

Categories Beverages

Time P3mT15m

Yield 9 bottles, 36 serving(s)

Number Of Ingredients 3

Ingredients

30 walnuts, shelled and chopped
1 liter Everclear alcohol (180 proof)
1 kg sugar

Steps:

Make a mixture of the nuts and alcohol and have it sit for 3 months.
Filter out the nuts.
Add the sugar.
Let mixture settle for another 2 to 3 days.

Nutrition Facts : Calories 129.6, Fat 2.2, SaturatedFat 0.2, Sodium 0.3, Carbohydrate 28.2, Fiber 0.2, Sugar 27.8, Protein 0.5

BEST EVER NUT BRITTLE

Best Ever Nut Brittle image

I found this recipe on Food and Wine network - posted by Tina Ujlaki - and it is awesome! Quite simple as well. This will be a Christmas tradition for sure! The cooking time does not include cooling time.

Provided by greyghost

Categories Candy

Time 20m

Yield 2 pounds

Number Of Ingredients 7

Ingredients

2 cups sugar
1/2 cup water
1/2 cup unsalted butter (I used salted since I did not have the sea salt)
1/3 cup light corn syrup
1/2 teaspoon baking soda
12 ounces cashews or 12 ounces pecans, etc
fleur de sel (I did not have or use this) or crushed maldon sea salt (I did not have or use this)

Steps:

In large saucepan, combine sugar, water, butter and corn syrup and bring to boil.
Cook over moderately high heat, stirring occasionally, until caramel is light brown and registers 300°F on candy thermometer, about 10 minutes.
Remove from heat and carefully stir in baking soda. The mixture will bubble.
Stir in nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet.
Using the back of a large spoon (oil lightly if sticks), spread the brittle into a thin, even layer.
Sprinkle with salt.
Let cool completely, about 30 minutes.
Break brittle into large shards.

Nutrition Facts : Calories 4851.6, Fat 344.1, SaturatedFat 70.5, Cholesterol 122, Sodium 5235.3, Carbohydrate 372.6, Fiber 48, Sugar 240.1, Protein 142.6

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