This recipe from noted NW culinary figure Greg Atkinson appeared in the December 13th Pacific NW section of the Seattle Times. Now of course, most of you who are refined, sophisticated, and savvy denizens of greater Seattle probably also subscribe to the Times. And have undoubtedly already made a batch of these nuts. But if you don’t subscribe to the Times, or don’t live in the area, or haven’t had the time or inclination to build a batch, then boy oh boy, do I have a treat for you.
These nuts are absolutely perfect. They aren’t too sweet. They aren’t too salty. They are, as Goldilocks would put it, “just right”! And extremely easy to throw together. And I’m telling you true; even a beginning cook should be able to make these nuts with no trouble at all. And what a lovely gift for someone or just as a special treat for your family. So, a big thank you to chef Atkinson for this marvelous recipe.
As always, continue to stay safe, continue to have patience with your family members, and continue to take super good care of yourself. It’s very easy to get so wrapped up in everyone else’s needs, that we forget about our own. I know how it goes, because once upon a time I was “mommy” to 4 kids. Some of those years are still a blur in my memory banks. I’m hoping that when I get really old, as opposed to just old like I am now, some of those memories will re-surface crystal clear. Because I loved being a mom, even with all the hassles, hard work, inconvenience, and exhaustion not mentioned in the original job description.
I guess what I’m trying to say, is treasure the time you have with your family. Your kids will be grown and gone sooner than you can say, for the millionth time, “I said clean up your room, and I mean now, not tomorrow!”
Peace, joy, and love to all. And a very, very Merry Christmas.
8 c. whole pecans, walnuts, macadamia nuts, or almonds (I use 2 cups of each)
¼ c. granulated sugar
1 T. kosher salt
1 T. brown sugar, packed
1 T. water
2 T. honey
2 T. canola oil
Preheat the oven to 375-degrees. Spread the nuts out on a rimmed baking pan. Toast in the oven until a light golden brown and they begin to smell toasted, about 8 minutes.
Meanwhile, stir the sugar and salt together in a large bowl; set aside.
When the nuts are toasted, remove them from the oven and make the glaze.
In a large frying pan over high heat, combine the brown sugar, water, honey, and oil. Stir until the mixture is boiling. Reduce heat and immediately stir in the warm, toasted nuts and cook, stirring just until the glaze is stuck to the nuts and the pan is almost dry, about 2 minutes.
Remove from heat and toss the hot, glazed nuts in the sugar and salt mixture. Gently stir the nuts until every single one is coated. Return them to the baking sheet and spread them out in a single layer. Pop them back in the oven for one minute to set the glaze and the sugar coating.
Remove from oven and allow the nuts to cool completely on the pan before you move them around. (Tossing or packaging them before they are completely cool could cause the coating to come off.) When the nuts are completely cooled, store in an airtight container.