| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Microwave | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Dark brn. sugar; firmly pkd. Salt |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground allspice |
| 1/8 | ts | Ground nutmeg |
| 1/8 | ts | Ground cloves Water |
| 1 1/2 | c | Pecan halves; walnut halves; |
| Cashews or a combination |
INSTRUCTIONS
1. In a deep, 2-quart, heat-resistant, non-metallic casserole, combine first 7 ingredients (I use a 2 quart Pyrex mixing bowl). 2. Heat, uncovered, in Microwave Oven 1 1/2 minutes; stir occasionally. 3. Add 1/2 cup nuts at a time to syrup mixture. Stir until well coated. With a slotted spoon lift out nuts; drain extra syrup. Place nuts in a shallow, 1 1/2-quart, heat-resistant, non-metalic baking dish (I use Corning Ware). Repeat with remaining nuts. 4. Heat coated nuts, uncovered, in Microwave Oven 5 minutes or until syrup begins to harden slightly. 5. Transfer nuts to wax paper and allow to cool and harden. This is a family favorite and so easy to make. I always use pecans. For years I have filled some type of small container and given for gifts. Source: Sharp Microwave Oven Cook Book. Joyce Burton, Prodigy Food & Wine Board From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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