I have made pecans from my Ma’s recipe for years using this type of meringue but I have never done it with mixed nuts. I have had Rindy’s Candied Nuts before and they are delicious, so much so I can’t stop eating them. I chose to do her recipe this year in place of mine. But I did add 2 tsp. of cinnamon just because, well, because. Shrug. But here is where it gets crazy. I read Joie’s Blog, An Amateur Gourmet’s Guide when she wrote up her entire Thanksgiving Celebration and if you have not seen it you must. She did the entire meal based on recipes her children could help her make and would eat. It is such a happy post. But in that post she makes her nuts in the crock pot. Yup the crock pot. So Rindy’s recipe, Joie’s method. Love it!
Since I doubled Rindy’s recipe I had to tweak things to work. I melted one stick of butter in the crock pot then added the 4 pounds of nuts stirring well to coat the nuts in the butter. See that lovely meringue cloud in that picture above? That was stirred into the nuts too. I cooked the whole deal on high heat for 5 hours with the lid OFF. I stirred that batch every 45 minutes. This worked out well as I had so many other things to do, like spend time with my family eating dinner and watching George C. Scott’s version of the Christmas Carol. I was able to get 18- 6 ounce bags of nuts to give a gifts. Thanks Rindy and Joie!
Tomorrow in BRK- How I barely survived the Red Velvet Cake Roll with only a few naughty words. I didn’t say them but I thought them. Oh boy did I ever. Genuflect, spit spit, salt over the left shoulder, or is it the right? Argh!