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Tuesday, November 2, 2010

Microwave Nut Crunch 10-30-10

This was a good recipe!  Most of the kids liked it, except Abby.  She didn't like the nuts, but she did eat the best part...the sugar/cinnamon mixture crumbs at the bottom!  We only made half the recipe, because it makes 10 servings and there were 4 of us (we missed Maddie..she was at All Saints Day Mass).  But it really didn't make much, so next time I will know.  This is a great recipe for packaging up and giving as a gift.  Instead of using whole almonds, we used almond slivers.  I think they're easier to eat.  

We read Nuts to You by one of my favorite authors, Lois Ehlert. Everyone loved shouting "Nuts to You!".  We also read Scaredy Squirrel at Night, good reading the day after Halloween.  

1 cup pecan halves                            
1 cup whole almonds
1/2 cup walnut halves                       

1/2 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons whole milk (or fat-free half and half)
1 teaspoon vanilla extract

1 . If the nuts are not roasted, heat the oven to 350 F and spread the nuts in a single layer on a baking sheet. Roast them for about 8 to 10 minutes or until they just start to turn brown.
2 . Stir together the sugar, cinnamon, salt, and milk in a medium-size microwave-safe
mixing bowl. Microwave on high for 2 minutes (for a 1,000-watt unit.)
3 . Stir quickly (don't worry if the mixture looks as though it curdled a little), then
microwave for 1 minute more or until the mixture is noticeably thick.
4 . Stir in the vanilla extract and then stir in the nuts, turning them to coat. Spoon the
nuts onto waxed paper, separate them with a fork, and let them cool for 10 minutes.
5 . Place 1/4-cup servings in little plastic containers or ziplock bags.

Recipe from Family Fun magazine

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