Best Swedish Nuts Ii Recipes

SWEDISH NUTS

Steps:

• Preheat oven to 325°F.
• Beat egg whites until soft peaks begin to form. Add sugar, salt, and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.
• Melt butter in a 9x13 baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
• Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks.

SWEDISH NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
• For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.

SWEDISH NUTS

Steps:

• Lightly brown nuts on 10 x 15 pan in 325 degree oven for 20 minutes.
• Beat egg whites stiff and add salt& sugar.
• Melt butter in pan in oven.
• Stir browned nuts into meringue mixture.
• Place nut mixture on buttered pan and bake at 325 for 30 minutes, stirring every 10 minutes.
• Ready when brown and no butter remains in pan.
• Let cool and enjoy!

SWEDISH NUTS

Steps:

• Heat oven to 300°F. Grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, mix egg white and pecan halves until pecans are coated and sticky.
• In small bowl, mix sugar and cardamom; sprinkle over pecans. Stir until pecans are completely coated. Spread pecans in single layer in pan.
• Bake about 30 minutes or until toasted. Cool completely, or serve slightly warm. Store tightly covered up to 3 weeks.

SWEDISH NUT BALLS

Steps:

• Preheat the oven to 325 degrees. In a bowl, cream together butter and 3/4 cup of the powdered sugar. Add the flour, vanilla and ground pecans. Stir to combine.
• Shape dough into balls, using a slightly rounded teaspoon for each. Place 2 inches apart on a parchment-lined cookie sheet. Bake until the edges turn gold, about 20 minutes.
• Transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes. Just before serving, place the remaining cup of powdered sugar in a plastic bag. Add several cookies and shake gently to dust with sugar. Repeat with remaining cookies.

SWEDISH NUTS

Steps:

• 1. Preheat oven to 325 degrees F (165 degrees C).
• 2. Place nuts on a 10x15 inch jellyroll pan, and bake for 10 minutes.
• 3. Remove nuts, and melt butter on pan.
• 4. In a medium bowl, beat egg whites until soft peaks form.
• 5. Gradually beat in the sugar and salt.
• 6. Fold in toasted nuts into egg white mixture.
• 7. Arrange the coated nuts in a single layer on the buttered pan.
• 8. Bake for 30 minutes in the preheated oven, turning nuts with spatula every 10 minutes, until outside is crisp and golden.
• 9. Cool, and store in an airtight container.