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Subscriber-Exclusive Nut Recipes

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Peanut Pretzel Toffee Bark

Peanut Pretzel Toffee Bark

Peanut Pretzel Toffee Bark

My toffee has been a traditional must-make treat for my family and friends for over 40 years. My Dad taught me to make great fudge from scratch but my toffee was his favorite candy and each time I make it, I think of him. —Barbara Estabrook, Rhinelander, Wisconsin

Pear & Pine Nut Conserve

Pear & Pine Nut Conserve

Pear & Pine Nut Conserve

This easy conserve pairs perfectly with grilled or roasted meats, or it's great as a flavorful topping for warm toast or pound cake. Sweet and savory...eating it is like taking my taste buds on a quick trip to Tuscany!—Shannon Kohn, Simpsonville, South Carolina

Roasted Balsamic Brussels Sprouts with Pancetta

Roasted Balsamic Brussels Sprouts with Pancetta

Roasted Balsamic Brussels Sprouts with Pancetta

I always loved Brussels sprouts growing up, so I decided as an adult to bring them home to our family table. I've been making them ever since.—Brenda Washnock, Negaunee, Michigan
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Roasted Cauliflower with Tahini Yogurt Sauce

Roasted Cauliflower with Tahini Yogurt Sauce

Roasted Cauliflower with Tahini Yogurt Sauce

I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time.—Lidia Haddadian, Pasadena, California

Slow-Roasted Root Vegetables

Slow-Roasted Root Vegetables

Slow-Roasted Root Vegetables

When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called “Noodles and Nuts.” I tried the topping on carrots and parsnips instead of noodles and haven't looked back. —Terri Collins, Pittsburgh, Pennsylvania

Sour Cream Rolls with Walnut Filling

Sour Cream Rolls with Walnut Filling

Sour Cream Rolls with Walnut Filling

When I was a little girl, my grandmother taught me how to make these rolls. I remember feeling so special when "we" served them. If you have never worked with yeast, this is the recipe for you. —Nadine Mesch, Mount Healthy, Ohio

Thai Chicken & Slaw

Thai Chicken & Slaw

Thai Chicken & Slaw

This recipe is foolproof and well worth the prep time. Kids love the sweetness of the honey, and I serve the slaw on the side so my vegetarian friends can enjoy it, too.—Karen Norris, Philadelphia, Pennsylvania

Turkey Salad with Pear Dressing

Turkey Salad with Pear Dressing

Turkey Salad with Pear Dressing

This salad is perfect for using up leftover turkey, chicken or deli meat. Anjou pears are such a great winter fruit.—Nancy Heishman, Las Vegas, Nevada

Apricot-Blackberry Pie

Apricot-Blackberry Pie

Apricot-Blackberry Pie

Blackberries became my favorite fruit after harvesting them from my grandfather’s yard in Greece. I mix them with apricots to make the pie of my dreams. —Simone Bazos, Baltimore, Maryland

Black Forest Panettone Pudding

Black Forest Panettone Pudding

Black Forest Panettone Pudding

My chocolate-cherry bread pudding uses Panettone, the holiday bread people often receive but aren't sure how to use. I make a glorious sauce for it using ice cream. —Devon Delaney, Westport, Connecticut

Brunch Banana Splits

Brunch Banana Splits

Brunch Banana Splits

My whole family loves bananas, fruit and granola for breakfast. I topped it all with yogurt, nuts and honey and called it a split. This is perfect to serve on a busy morning or a special one! —Nancy Heishman, Las Vegas, Nevada
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