Sweet And Crunchy Nuts Food

SWEET AND SALTY CRUNCHY NUT BARS

Steps:

• Be still my beating heart! Or perhaps this is not the best thing to say here, given the likelihood of this lusciously over-the-top piece of chocolate excess inducing just such an outcome. I wouldn't want to make this very often, so impossible is it to walk away from with any conviction. I fear it is the kitchen equivalent to crack cocaine.
• Still, as the French say "Everything in moderation, even moderation." This is gloriously intemperate, riotously vulgar. I love it.
• The key is the blaring balance between sweet and salty: it's like several klaxons going off in your head as you eat. And it's strange that while I would normally eschew an all-milk chocolate offering, I prefer it here to the bittersweet-and-milk mixed version. Not that either is bad, and since the jury is matched on this, I feel it only right to alert you to either option. For what it's worth, I like the darker version in the round pan and cut into panforte-type skinny wedges, and my preferred milk chocolate version set in a rectangular pan and cut into chunky, squat slabs (rather as I feel and look like after eating too many of them).
• Line your springform pan with aluminum foil or use a foil pan.
• Break up or chop the chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together.
• Tip the peanuts into a bowl, and crush the honeycomb candy with your hands, letting the golden-glinting rubble fall into the nuts.
• Take the melted chocolate mixture off the heat and stir in the peanuts and crushed honeycomb candy, then tip straight into the springform pan or foil pan. Smooth the top of the mixture as much as you can, pressing down with a silicon spatula or vinyl-disposable-gloved hand. Put into the refrigerator for about 4 hours, and once set, cut into slices as desired.
• Make Ahead Note: The bars can be made 1 day ahead. Transfer slices to airtight container, layered with parchment paper, and store in refrigerator. Keeps for 3 to 4 days.

SWEET AND CRUNCHY JICAMA SALAD

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

SWEET AND CRUNCHY GARDEN SALAD

Steps:

• Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces.
• Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.
• Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve.
• Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.

SWEET AND CRUNCHY NUTS ( SPLENDA)

Steps:

• Preheat oven to 300 degrees; spray a 15x10x 1-inch pan with cooking spray or line pan with release foil.
• Combine pecans, walnuts, and almonds in a mixing bowl; add beaten egg white, toss to coat.
• Combine splenda and cinnamon; sprinkle over nuts, toss to coat.
• Spread mixture evenly into prepared pan.
• Bake 30 minutes or until nuts are toasted, stirring every 10 minutes.
• Cool on waxed paper; store in airtight container, enjoy.

SWEET CRUNCHY NUTS

Steps:

• Heat oven to 275 degrees.
• Have a 15-1/2 X 10-1/2 inch jelly roll pan ready.
• Beat egg whites in a large bowl with electric mixer until soft peaks form when beaters are lifted.
• Gradually add sugar, beating until whites are stiff and glossy.
• Stir in butter; add nuts and toss to coat well.
• Spread in ungreased pan.
• Bake 1 hour or until meringue is dry, stirring every 15 minutes to separate nuts.
• Cool completely in pan on wire rack.
• Store tightly covered at room temperature up to 2 months.
• (If they last that long!).

CRUNCHY NUT COLESLAW

Steps:

• Put all the ingredients except walnut pieces in a blender and process until all ingredients are combined and vegetables are grated.
• A splash of milk can be added if the mixture is too dry and difficult to process.
• Mix in walnut pieces.

SWEET AND CRUNCHY NUTS

Steps:

• Preheat oven to 300. Spran a 15 X 10 X 1 inch pan with cooking spray.
• Combine nuts in a mixing bowl; add egg white, toss to coat.
• Combine splenda and cinnamon, sprinkle over nuts, toss to coat. Spread mixture evenly in prepared pan.
• Bake 30 minutes or until nuts are toasted, stirring every 10 minutes.
• Cool on wax paper.
• Store in airtight tin.