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To tell the truth, I can't recall where this recipe came from. It's been a regular in my holiday baking, though, for many years. Between Thanksgiving and New Year's, I hand these out to almost everybody—even the mailman's been known to find a batch in the mailbox! I moved from a big city as a bride. My husband soon persuaded me to enter baked goods at our county fair—now, our son, 8, is my cookie tester, and our daughter, 6, is the egg beater.
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1/3 cup) equals 250 calories, 18 g fat (2 g saturated fat), 0 cholesterol, 234 mg sodium, 20 g carbohydrate, 3 g fiber, 6 g protein.
Originally published as Sugar 'n' Spice Nuts in Country Woman November/December 1993, p33
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Reviewed on Dec. 10, 2011 by Ava Gardner
These are awesome. You might as well make a double batch the first time around. The first batch was gone so quick I had to make another one.
I needed these nuts for an appetizer and my family ate them all. I had to make another batch. Next time I'll just double it. They really are awesome.
Reviewed on Dec. 24, 2009 by cordie22
This recipe is super easy. The nuts are crisp and the coating is not too chunky like some I've seen. It's a great addition to my holiday treats, but I'll not reserve them for holidays only. They're good anytime you want a crunchy snack. Also great for gift giving.--Cordie22
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