Virginia's Kitchen by GINNIE MANUEL

Nuts to You!
These Tasty Gifts Will Always Fit
 
 
The best holiday treats do double duty both as thoughtful gifts and as festive fare for entertaining. This is true of most cakes, cookies, confections—and nuts. In fact, nuts are one of the foods that have traditionally symbolized the bounty of the Yuletide season.
 
They are indeed rich and fairly fattening. But they also provide a powerful nutritional bonus. Recent studies have credited nuts with lowering cholesterol levels, and all varieties furnish healthy amounts of protein, calcium, magnesium and vitamin E.
 
Since the holidays are a time to splurge—both in terms of diet and expense—here are some nut-laden recipes to spread the wealth this season. If prepared as gifts, any of the selections below can be presented in a glass jar, a brandy snifter, a decorative tin or cut glass bowl.
 
 
Holiday Nuts
 
These baked meringue- and butter-coated pecans are reminiscent of that popular southern staple, pralines.
 
2 egg whites
Pinch of salt
1 cup sugar
4 cups (about 1 pound) pecan halves
½ cup butter
 
In a medium bowl, with mixer on high, beat the egg whites and salt until stiff peaks form. Gradually add the sugar, and continue beating until the mixture is stiff and glossy. Fold in the pecans, coating well. Put the butter in a 9- by 13-inch baking pan, and place in a 300-degree oven until melted. Spread the pecan mixture evenly over the butter, and return to the oven. Bake for 40 to 50 minutes, turning every 10 minutes, until no butter remains in the pan. Let cool slightly before separating and storing in an air-tight container. The nuts will keep for up to 2 weeks at room temperature. Makes about 4 cups.
 
 
Orange Walnuts
 
The walnuts partner perfectly with the tangy flavor of fresh orange juice and zest to create a singular holiday delight.
 
1½ cups sugar
½ cup fresh orange juice
1 tablespoon grated orange zest
3 cups walnut halves
 
Combine the sugar and orange juice in a medium saucepan, and cook, stirring constantly, over medium heat until the sugar dissolves. Continue cooking without stirring until the mixture registers 238 degrees on a candy thermometer, or a small amount dropped in cold water forms a soft ball. Remove from the heat and stir in the orange zest and walnuts. Stir gently with a wooden spoon until the mixture becomes creamy. Turn out onto waxed paper, and separate the walnuts with a fork. Let dry before storing in an appropriate container. Makes about 3 cups.
 
 
Rosemary Walnuts
 
If your sweet tooth has been working overtime, this savory recipe offers a delicious change of pace.
 
5 tablespoons unsalted butter
4 teaspoons dried rosemary leaves, crumbled
2 teaspoons salt
½ teaspoon cayenne pepper, or to taste
4 cups walnut halves
 
Place the butter in a 9- by 13-inch baking pan and place in a 350-degree oven until melted. Remove from the oven and mix in the next 3 ingredients. Toss with the walnuts until well combined, and spread in a single layer. Return to the oven, and bake for 10 minutes. Let cool slightly before storing. These also taste quite good when served while still warm. Makes about 4 cups.
 
 
Cream Filberts
 
Filberts are another name for hazelnuts, which have become quite popular lately. In this recipe, the filberts are baked inside of cookie dough and then dipped in a creamy glaze.
 
½ cup unsalted butter
½ cup vegetable shortening
¾ cup sugar
1 egg
1 teaspoon vanilla
2½ cups sifted flour
½ teaspoon baking powder
1/8 teaspoon salt
5 to 6 dozen whole shelled filberts (hazelnuts)
 
Glaze and topping:
2½ cups sifted confectioner’s sugar
3 tablespoons water
2 teaspoon vanilla
Additional granulated sugar
 
In a medium bowl, with mixer on medium, beat the butter, shortening and sugar until creamy; beat in the egg and vanilla. Sift the next 3 ingredients together and at low speed, blend into the creamed mixture to form a soft dough. Roll into balls about 1½ inches in diameter, and press a whole filbert into the center. Shape the dough so that it completely covers the filbert. Place on ungreased cookie sheets, and bake at 375 degrees for 12 minutes or until delicately brown. Cool slightly on wire racks.
 
Meanwhile, prepare the glaze by combining the first 3 ingredients in a shallow bowl until smooth. Dip the tops of each ball into the glaze, and then into a little granulated sugar. Store in air-tight containers. Makes 5 to 6 dozen.
 
 
Spiced Nuts
 
This old standby works with pecan or walnut halves or whole blanched almonds.
 
2 cups sugar
1½ teaspoons salt
4 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
1 cup water
4 cups shelled nuts of your choice
 
In a large saucepan, combine the first 6 ingredients. Cook, stirring constantly, over medium heat until the sugar dissolves. Continue cooking without stirring until the mixture registers 238 degrees on a candy thermometer, or a small amount dropped in cold water forms a soft ball. Remove from the heat and gently stir in the nuts; continue stirring until the mixture becomes creamy. Turn out onto waxed paper, and separate the nuts with a fork. Let dry before stirring. Makes about 4 cups.

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