Best Kahlua Crystallized Nuts Recipes

KAHLUA BALLS

Steps:

• Chop or crush cookies quite fine.
• Measure out 1 1/2 cups of crushed cookies and mix with remaining ingredients except dipping chocolate.
• Form into small balls, about one inch in diameter.
• Roll balls in remaining cookie crumbs (for best results, have the crumbs crushed very fine).
• OR, refrigerate balls for 1 hour and then dip in melted chocolate; return to refrigerator to set chocolate.
• Store in airtight container in refrigerator.
• NOTE: If you want to make a non-alcoholic version, just substitute Kahlua flavored syrup, which can be found in the coffee section of most supermarkets.
• Change the liqueur/syrup flavor to make Amaretto Balls, Irish Cream Balls, or whatever suits you.

KAHLUA PECANS

Steps:

• 1. 1. Preheat oven to 325 degrees. 2. Prepare a large jelly roll pan by lining it with foil and spraying with no-stick spray. 3. Combine the sugar, salt and cinnamon in a bowl, set aside. Combine the egg white and the liqueur in a large bowl, stir well with a whisk. Add the pecans, and stir well. Add sugar mixture to bowl, and stir well to coat. 4. Spread onto prepared jelly roll pan in a single layer. 5. Bake for 20-25 minutes or until pecans are lightly toasted and browned, stirring every 10 minutes. It will look like the coating is coming off (it's not). Stir from the outside in to keep pecans on the edges from burning, and watch closely since sugar burns easily. 6. Remove from oven, transfer immediately to wax paper to cool. Pecans keep for two weeks in an airtight container. 7. Makes 4 cups.

KAHLUA COCOA BALLS

Steps:

• In one bowl, combine Kahlua with syrup and chopped fruits.
• In another bowl, blend sugar, cocoa, crumbs and nuts.
• Combine the mixtures well.
• Roll into balls.
• Roll the balls in desired coating (sugar, cocoa, coconut, nuts).
• Freeze or store in airtight container.

KAHLUA GLAZED PECANS

Steps:

• Preheat oven to 350 degrees.
• Combine the first six ingredients and heat over med-hi to 260 degrees, using a candy thermometer, stirring frequently.
• Meanwhile, cover a cookie sheet with aluminum foil.
• Stir in pecans and transfer to cookie sheet, spreading out pecans as much as possible.
• Bake for 12 - 15 minutes, remove from oven and immediately sprinkle with remaining salt.
• Let cool for a few minutes, then separate the pecans from the foil and from each other.
• Lift up the edges of the foil and toss the pecans so that the salt is evenly distributed.

KAHLUA CRYSTALLIZED NUT BRITTLE

Steps:

• Heat oven 275 degrees, place nuts in shallow pan and heat 20 minutes, mixing after 10. (If using macadamia nuts and walnuts add them only for the last 10 minutes they are oily and can burn).
• In a large saucepan (you will be mixing the nuts in this at the end) combine sugar, Kahlua, corn syrup and butter using a wooden spoon stirring constantly and scraping sides to get all sugar crystals melted. Sugar mixture will need to boil at least 15 minutes before you need to insert candy thermometer, keep stirring until (300 degrees F- hard-crack stage) It is very important to get all the way to 300 or the candy will be gritty and soft.
• Take off heat, pour in nuts, stirring quickly then pour mixture out onto large cookie sheet lightly sprayed with 'pam'. Scraping all candy out and gently spreading out candy with wooden spoon. Let cool until you can handle and break into smaller chunks. Store in airtight tin.