Swedish Nuts II Recipe - Allrecipes.com
Swedish Nuts II Recipe
  • READY IN 45 mins

Swedish Nuts II

Recipe by  

"I make these wonderful sweet nuts using pecans every year for Christmas. They are a true delight, especially if you are a lover of nuts. If pecans aren't your forte, substitute walnuts. Happy Holidays!"

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Ingredients Edit and Save

Original recipe makes 1 pound Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Beat egg whites until soft peaks begin to form. Add sugar, salt and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.
  3. Melt butter in a 9x13 inch baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
  4. Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks!
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Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2003

Made 2 nut recipes from this site. The glazed nuts and these. Brought both into the office and had a taste test. These won hands down. Taste just like the candied pecans you get on a salad in a fancy restaurant. Will be taking to parties as host/hostess gifts wrapped in pretty cellophane with a sprig of pine and a bow. Thanks.

 
Most Helpful Critical Review
Dec 18, 2003

I made an initial batch of egg white mixture and it never did get glossy and stiff. So I threw it away and tried again, thinking some egg yolk was in the first batch. The second batch, same result. I was about to give up but I followed through with the rest of the recipe. The mix didn't look nice at all while cooking but after it cooled - delicious! I will make this again, even after that bad experience!

 
Jan 25, 2004

I wanted a recipe to dress up some leftover nuts I had from holiday baking (walnuts, whole almonds, and pecans). I threw it together at the last minute for my Superbowl party as people were coming in the door. It was SO quick and So easy and SOOO delicious!! Don't be surprised when it looks horrible as it starts cooking, cause it's not too pretty. However, I followed the directions to a T, and they came out wonderful!!Everyone loved them, and a few people left with the recipe! I will be making bags/tins of these for gifts next Christmas! Thanks for a great recipe!

 
Dec 18, 2006

Excellent. This has a nice light and crunchy texture and taste, and what I love about this recipe is that you can take your time to evenly coat the nuts (and you can noticeably see which ones you've coated), while a lot of other candied nut recipes involving using the stovetop, you are required to work very quickly to coat the nuts before the mixture hardens. I compared these candied nuts with the stovetop candied nuts, and the feedback was that these ones tasted more unique! I also personally prefer the texture, look and taste of these ones. I will definitely be making these again

 
Dec 21, 2003

I found this to be a good recipe, but, I used 1/2 the amount of butter and they came out great - less rich but more puffy with meringue (prettier too).

 
Nov 29, 2006

These are wonderful! Just like the ones you can buy fresh and warm in the mall. I added cinnamon, nutmeg and ground ginger to the egg mixture before adding the nuts. I'll be packaging these for Christmas gifts this year, they are that good!

 
Feb 06, 2004

I've made "sugared nuts" before and thought I'd try something a bit different. I don't even like nuts very well but I can't stop eating these! Even my daughter (2 years) who won't eat regular nuts enjoys these. I made a batch by mixing walnuts and pecans. My favorite are the pecans, but both are excellent. I added a cup of the finished product to my Chex Mix recipe this year and guests want to know what the sweet flavor is that they enjoy in the mix! These nuts are easy, store well in a sealed container and are difficult to sample because "just one more" keeps popping into my head!

 
Dec 16, 2010

Yum! I made these a night ago and I've eaten half of them already on my own. I used almonds (plus some flaked almonds) as I ran out of nuts so I also had to halve the recipe after I realised. I followed the recipe word for word after that and it came out great! It doesn't sound like it will work but it does!

 

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Nutrition

  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 26.2 g
  • 40%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 72 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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