"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Christmas Swedish Nuts Recipe

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This recipe for Christmas Swedish Nuts, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Lowell
Added: Saturday, October 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large can of raw almonds
1 large package of whole pecans or walnuts
1 cup sugar
dash of salt
2 stiffly beaten egg whites
1 stick of butter

Directions:
Directions:
Toast nuts on a jelly roll pan or cookie sheet at 325 for 10 minutes or until lightly toasted.
Fold sugar and salt thoroughly into beaten egg whites to form a meringue. While doing this, melt butter on a jelly roll pan. Fold toasted nuts into meringue mixture coating evenly. Spread nuts evenly over melted butter in jelly roll pan. Bake at 325 for 30 minutes, stirring every ten minutes. Watch carefully so butter does not burn. Must use butter!!!! Margarine doesn't taste the same.
Cool and store in airtight containers. Makes a great holiday appetizer or gift!

Personal Notes:
Personal Notes:
This is an original recipe from my son's Finnish grandmother, Margaret Lewis.

 

 

 

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