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Could we start a thread of spiced nuts, either sweet or savory that would be great for gift giving?
- Thread starter pat-nocal
- Start date
Here's a favorite of mine...Rec: Spiced Nuts
Just made a batch of these to give as a hostess gift today. They're very quick to make and so tasty.
Spiced Nuts
1 lb. (4 cups) walnut or pecan halves
3/4 cup butter (original recipe called for 1 cup)
3 cups powdered sugar
2 tbsp nutmeg
2 tbsp ground cloves
2 tbsp cinnamon
In heavy skillet toast nuts and butter over low heat about 20 min., stirring frequently until lightly browned. Mix together remaining ingredients in paper bag. Remove nuts from pan and drain on paper towels (note: I use a grocery bag spread out on the counter, topped with a paper towel...works well). Toss nuts with other ingredients in paper bag until generously coated. Turn into a colander to shake off excess coating. Cool. Store in covered container. Yield: 4 cups. Makes a nice gift presented in small mason jar covered with fabric and ribbon or in a festive cellophane bag tied with ribbon.
Pat’s note: There’s enough powdered sugar mixture that I actually find I can make a second batch of nuts using the remainder of the powdered sugar mixture.
Source: Kim @ Gail’s
Just made a batch of these to give as a hostess gift today. They're very quick to make and so tasty.
Spiced Nuts
1 lb. (4 cups) walnut or pecan halves
3/4 cup butter (original recipe called for 1 cup)
3 cups powdered sugar
2 tbsp nutmeg
2 tbsp ground cloves
2 tbsp cinnamon
In heavy skillet toast nuts and butter over low heat about 20 min., stirring frequently until lightly browned. Mix together remaining ingredients in paper bag. Remove nuts from pan and drain on paper towels (note: I use a grocery bag spread out on the counter, topped with a paper towel...works well). Toss nuts with other ingredients in paper bag until generously coated. Turn into a colander to shake off excess coating. Cool. Store in covered container. Yield: 4 cups. Makes a nice gift presented in small mason jar covered with fabric and ribbon or in a festive cellophane bag tied with ribbon.
Pat’s note: There’s enough powdered sugar mixture that I actually find I can make a second batch of nuts using the remainder of the powdered sugar mixture.
Source: Kim @ Gail’s
barbara-in-va
Well-known member
REC: Spiced Nuts
In my notes I have written that these were posted by Pat NoCal at Epi 34871.4. But when I go back to Epi and look up this post I get the recipe Pat posted above. So, in short, I have no idea who to credit this recipe to other than someone at Epi. It is fabulous and I make it by the pound and am NEVER out of it. It goes on my salad almost everyday, is out for munchies at every gathering and is great sprinkled as a garnish on butternut squash soup!
1 large egg white
1/4 C sugar
1 t salt
1/2 t chili powder
1/4 t allspice
1/2 t cumin
1 3/4 t cayenne pepper*
1 lb pecan halves or assorted mixed nuts
Preheat oven to 300°F. Beat egg white until soft and foamy (when egg white has been properly beaten, no clear liquid will remain on the bottom of the bowl). Combine all remaining ingredients except nuts, whisk inot egg white. Stir in nuts until well coated; spread mixture in single layer onto an ungreased baking pan. Bake for 15 minutes, then remove from oven. Using a metal spatula, toss, stir and separate nuts. Reduce ove n to 250°F. and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss and stir again. Place baking pan on wire rack to cool (they crisp as they cool). Break up any that stick together; store in an airtight container, at room temperature, up to 2 weeks. Makes 1 lb.
*1 3/4 t is too much for me, I usually use 1/2 -3/4 t. Maybe I copied the amount incorrectly? or maybe I am just a woss.
In my notes I have written that these were posted by Pat NoCal at Epi 34871.4. But when I go back to Epi and look up this post I get the recipe Pat posted above. So, in short, I have no idea who to credit this recipe to other than someone at Epi. It is fabulous and I make it by the pound and am NEVER out of it. It goes on my salad almost everyday, is out for munchies at every gathering and is great sprinkled as a garnish on butternut squash soup!
1 large egg white
1/4 C sugar
1 t salt
1/2 t chili powder
1/4 t allspice
1/2 t cumin
1 3/4 t cayenne pepper*
1 lb pecan halves or assorted mixed nuts
Preheat oven to 300°F. Beat egg white until soft and foamy (when egg white has been properly beaten, no clear liquid will remain on the bottom of the bowl). Combine all remaining ingredients except nuts, whisk inot egg white. Stir in nuts until well coated; spread mixture in single layer onto an ungreased baking pan. Bake for 15 minutes, then remove from oven. Using a metal spatula, toss, stir and separate nuts. Reduce ove n to 250°F. and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss and stir again. Place baking pan on wire rack to cool (they crisp as they cool). Break up any that stick together; store in an airtight container, at room temperature, up to 2 weeks. Makes 1 lb.
*1 3/4 t is too much for me, I usually use 1/2 -3/4 t. Maybe I copied the amount incorrectly? or maybe I am just a woss.
marsha-tbay
Well-known member
Rec. Union Square Cafe, NY Bar Nuts
These nuts won The New York Press award for
"best bar nuts in New York." Every afternoon
at about 4:45, a piping hot batch emerges
from the ovens of the Union Square Care and
is sent out to the bar, where the sweet
rosemary fragrance wafts throughout the
restaurant.
BAR NUTS
1/4 pound ea peeled peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans, whole unpeeled
almonds, or 1 pound unsalted, assorted nuts
2 tablespoons coarsely chopped fresh rosemary
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon butter, melted
Preheat the oven to 350 degrees F.
Toss the nuts in a large bowl to combine and
spread them out on a cookie sheet. Toast in
the oven until they become light golden
brown, about 10 minutes.
In the large bowl, combine the rosemary,
cayenne, brown sugar and melted butter.
Thoroughly toss the warm toasted nuts in the large bowl with the spiced butter and serve warm.
Yield: 5 cups
Source: Union Square Cafe Cookbook
These nuts won The New York Press award for
"best bar nuts in New York." Every afternoon
at about 4:45, a piping hot batch emerges
from the ovens of the Union Square Care and
is sent out to the bar, where the sweet
rosemary fragrance wafts throughout the
restaurant.
BAR NUTS
1/4 pound ea peeled peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans, whole unpeeled
almonds, or 1 pound unsalted, assorted nuts
2 tablespoons coarsely chopped fresh rosemary
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon butter, melted
Preheat the oven to 350 degrees F.
Toss the nuts in a large bowl to combine and
spread them out on a cookie sheet. Toast in
the oven until they become light golden
brown, about 10 minutes.
In the large bowl, combine the rosemary,
cayenne, brown sugar and melted butter.
Thoroughly toss the warm toasted nuts in the large bowl with the spiced butter and serve warm.
Yield: 5 cups
Source: Union Square Cafe Cookbook
marsha-tbay
Well-known member
Here's an assortment 12 different types of spiced/candied nuts.
I have no idea where this grouping came from.
BBQ'D NUTS
3 cups dry roasted peanuts
1/3 cup measquite smoke-flavored BBQ sauce
1/2 tsp. onion salt
Preheat oven to 300 degrees. In a large bowl, combine all ingredients.
Spread nuts evenly on a lightly greased baking sheet and bake for 20
minutes, stirring after 10 minutes. Cool then store in an airtight
container. Makes 3 cups.
CAJUN PRALINES
2 cups sugar
1 cup firmly packed brown sugar
1 cup milk
1/2 cup butter
2 T. light Karo syrup
4 cups pecan halves
Combine first 5 ingredients in a Dutch oven and bring to a boil. Cook,
stirring constantly until mixture reaches 225 degrees. Add pecans and
continue cooking, stirring constantly until mixture reaches the soft
ball stage (236 degrees) on a candy thermometer. Remove from heat and
beat vigorously with a wooden spoon until mixture begins to thicken.
Drop by tablespoonfuls onto greased waxed paper. Let stand until firm.
Store in an airtight container. Makes 3 1/2 dozen.
GINGERED NUT MIX
1/2 lb. shelled peanuts, unsalted
1/2 pound unsalted almonds
1/2 lb. unsalted pecan
1/2 lb. golden raisins
1/4 pound hulled, unsalted pumpkin seeds
1/4 lb. candied ginger, chopped
Thoroughly mix all ingredients in a large bowl. Place in a tightly
covered container and refrigerator. Also freezes nicely. The mix
defrosts in about 4 hours in the refrigerator. Makes 2 1/2 lbs.
SPICED PECANS
3 T. unsalted butter
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. cayenne pepper
dash of Tabasco
1 2/3 cups pecans (6 ounces)
Preheat oven to 300 degrees. Melt butter in a heavy small saucepan over
low heat. Mix in salt, cinnamon, cayenne pepper and hot pepper sauyce.
Place pecans in a medium bowl. Pour butter mixture over, toss
thoroughly. Spread out nuts on heavy large baking sheet. Bake until
crisp, about 15 minutes. Cool completely. Can be prepared 1 week ahead.
Store in airtight container. Makes 1 2/3 cups.
ORANGE PECANS
1 cup sugar
1/4 cup orange juice
1 T. grated orange peel
4 cups pecan halves (about 1 pound)
Line cookie sheet with waxed paper. Bring first 3 ingredients to a boil
in heavy large saucepan over medium heat, stirring constantly. Boil 30
seconds. Stir in pecans. Spread pecans on waxed paper. Cool
completely. Separate pecans if necessary. Can be prepaed up to 1 week
ahead. Store in an airtight container. Makes 4 cups.
SPICED NUTS
NUTS - 4 cups unsalted mixed nuts
1/4 cup butter, melted
Sweet spice mixture -- 2 tsp. ground cinnamon, 1 tsp. ground cloves, 1
tsp. ground ginger and 1/4 tsp. salt.
Savory Spice Mixture - 2 tsps. curry powder, 2 tsps. chili powder and
1/4 tsp. salt
Preheat oven to 325 degrees. Place nuts in a large bowl. Pour butter
over and toss to mix. Spread nuts on a cookie sheet. Bake in the
preheated oven, stirring occasionally for 20 minute until they are
golden.
Combine ingredients for either mixture in a small bowl. Sprinkle over
nuts and toss to mix. Bake for 5 minutes then cool.
CANDY-COATED NUTS
1 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. each - ground cloves and ground ginger
1/3 cup evaporated milk
3 cups walnuts or pecans
1/2 tsp. vanilla
In a 2 to 3-quart pan, stir together sugar, cinnamon, cloves, ginger and
milk. Stir over high heat until mixture reaches 238 degrees on a candy
thermometer.
Remove from the heat and quickly stir in the nuts and vanilla until nuts
are well coated. Spread on a waxed paper lined cookie sheet. When
cool, break candy into evenly-sized chunks. Store in an airtight
container up to 3 days. Makes 6 cups. GREAT!!!
CITRUS NUTS
1 cup walnut halves
1 cup pecan halves
1 egg white
1 tsp. grated lemon peel
1 tsp. grated orange peel
1/2 cup powdered sugar
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
dash salt
Preheat oven to 300 degrees. Mix nuts, unbeaten egg white and peels
until nuts are coated and sticky. Mix remaining ingredients; sprinkle
over nuts, stirring until sugar is dissolved and nuts are completely
coated. Spread on ungreased cookie sheet. Bake 25 minutes. Remove
from cookie sheet while warm. Cool, then place in a can with a tight
fitting lid. Makes 2 cups
CURRIED ALMONDS
2 cups whole almonds, blanched
1/4 cup butter
1 tsp. curry powder
seasoned salt, to taste
dash ground cumin
1 tsp. grated orange peel
Spread nuts on a shallow cookie sheet. Bake at 300 degrees for 25
mintues or until a light golden color.
Melt butter in a small skillet and stir in seasoned salt, curry, orange
rind and cumin. Stir to blend. Pour over nuts and continue roasting,
stirring occasionally for an additional 15 to 20 minutes. Remove from
the oven and spread on a paper towel to drain. Cool and store in a
tightly-covered container. Makes 2 weeks. and will keep up to 6 weeks.
CURRIED ALMONDS
1/2 Cup olive oil
2 T. curry powder
2 T. Worcestershire sauce
4 cups almonds or pecans
Heat first 3 ingredients in a heavy skillet. Stir in nuts. Place in a
roasting pan lined with brown paper. Bake 10 to 15 minutes at 350
degrees. Store in a jar with a tight lid.
SPICED WALNUTS
1 1/2 cups walnut halves
1/2 cup sugar
1/4 cup water
1/2 T. grated orange peel
1/4 tsp. cinnamon
1/8 tspp. ginger
1/8 tsp. cloves
pinch nutmeg
In a heavy skillet combine all of the ingredients. Bring to a boil over
medium heat. Stir constantly until all of the liquids have evaporated
and the walnuts are coated with sugar. Spread on a non-stick cooking
sheet, separating the nuts and allowing them to cool.
I have no idea where this grouping came from.
BBQ'D NUTS
3 cups dry roasted peanuts
1/3 cup measquite smoke-flavored BBQ sauce
1/2 tsp. onion salt
Preheat oven to 300 degrees. In a large bowl, combine all ingredients.
Spread nuts evenly on a lightly greased baking sheet and bake for 20
minutes, stirring after 10 minutes. Cool then store in an airtight
container. Makes 3 cups.
CAJUN PRALINES
2 cups sugar
1 cup firmly packed brown sugar
1 cup milk
1/2 cup butter
2 T. light Karo syrup
4 cups pecan halves
Combine first 5 ingredients in a Dutch oven and bring to a boil. Cook,
stirring constantly until mixture reaches 225 degrees. Add pecans and
continue cooking, stirring constantly until mixture reaches the soft
ball stage (236 degrees) on a candy thermometer. Remove from heat and
beat vigorously with a wooden spoon until mixture begins to thicken.
Drop by tablespoonfuls onto greased waxed paper. Let stand until firm.
Store in an airtight container. Makes 3 1/2 dozen.
GINGERED NUT MIX
1/2 lb. shelled peanuts, unsalted
1/2 pound unsalted almonds
1/2 lb. unsalted pecan
1/2 lb. golden raisins
1/4 pound hulled, unsalted pumpkin seeds
1/4 lb. candied ginger, chopped
Thoroughly mix all ingredients in a large bowl. Place in a tightly
covered container and refrigerator. Also freezes nicely. The mix
defrosts in about 4 hours in the refrigerator. Makes 2 1/2 lbs.
SPICED PECANS
3 T. unsalted butter
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. cayenne pepper
dash of Tabasco
1 2/3 cups pecans (6 ounces)
Preheat oven to 300 degrees. Melt butter in a heavy small saucepan over
low heat. Mix in salt, cinnamon, cayenne pepper and hot pepper sauyce.
Place pecans in a medium bowl. Pour butter mixture over, toss
thoroughly. Spread out nuts on heavy large baking sheet. Bake until
crisp, about 15 minutes. Cool completely. Can be prepared 1 week ahead.
Store in airtight container. Makes 1 2/3 cups.
ORANGE PECANS
1 cup sugar
1/4 cup orange juice
1 T. grated orange peel
4 cups pecan halves (about 1 pound)
Line cookie sheet with waxed paper. Bring first 3 ingredients to a boil
in heavy large saucepan over medium heat, stirring constantly. Boil 30
seconds. Stir in pecans. Spread pecans on waxed paper. Cool
completely. Separate pecans if necessary. Can be prepaed up to 1 week
ahead. Store in an airtight container. Makes 4 cups.
SPICED NUTS
NUTS - 4 cups unsalted mixed nuts
1/4 cup butter, melted
Sweet spice mixture -- 2 tsp. ground cinnamon, 1 tsp. ground cloves, 1
tsp. ground ginger and 1/4 tsp. salt.
Savory Spice Mixture - 2 tsps. curry powder, 2 tsps. chili powder and
1/4 tsp. salt
Preheat oven to 325 degrees. Place nuts in a large bowl. Pour butter
over and toss to mix. Spread nuts on a cookie sheet. Bake in the
preheated oven, stirring occasionally for 20 minute until they are
golden.
Combine ingredients for either mixture in a small bowl. Sprinkle over
nuts and toss to mix. Bake for 5 minutes then cool.
CANDY-COATED NUTS
1 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. each - ground cloves and ground ginger
1/3 cup evaporated milk
3 cups walnuts or pecans
1/2 tsp. vanilla
In a 2 to 3-quart pan, stir together sugar, cinnamon, cloves, ginger and
milk. Stir over high heat until mixture reaches 238 degrees on a candy
thermometer.
Remove from the heat and quickly stir in the nuts and vanilla until nuts
are well coated. Spread on a waxed paper lined cookie sheet. When
cool, break candy into evenly-sized chunks. Store in an airtight
container up to 3 days. Makes 6 cups. GREAT!!!
CITRUS NUTS
1 cup walnut halves
1 cup pecan halves
1 egg white
1 tsp. grated lemon peel
1 tsp. grated orange peel
1/2 cup powdered sugar
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
dash salt
Preheat oven to 300 degrees. Mix nuts, unbeaten egg white and peels
until nuts are coated and sticky. Mix remaining ingredients; sprinkle
over nuts, stirring until sugar is dissolved and nuts are completely
coated. Spread on ungreased cookie sheet. Bake 25 minutes. Remove
from cookie sheet while warm. Cool, then place in a can with a tight
fitting lid. Makes 2 cups
CURRIED ALMONDS
2 cups whole almonds, blanched
1/4 cup butter
1 tsp. curry powder
seasoned salt, to taste
dash ground cumin
1 tsp. grated orange peel
Spread nuts on a shallow cookie sheet. Bake at 300 degrees for 25
mintues or until a light golden color.
Melt butter in a small skillet and stir in seasoned salt, curry, orange
rind and cumin. Stir to blend. Pour over nuts and continue roasting,
stirring occasionally for an additional 15 to 20 minutes. Remove from
the oven and spread on a paper towel to drain. Cool and store in a
tightly-covered container. Makes 2 weeks. and will keep up to 6 weeks.
CURRIED ALMONDS
1/2 Cup olive oil
2 T. curry powder
2 T. Worcestershire sauce
4 cups almonds or pecans
Heat first 3 ingredients in a heavy skillet. Stir in nuts. Place in a
roasting pan lined with brown paper. Bake 10 to 15 minutes at 350
degrees. Store in a jar with a tight lid.
SPICED WALNUTS
1 1/2 cups walnut halves
1/2 cup sugar
1/4 cup water
1/2 T. grated orange peel
1/4 tsp. cinnamon
1/8 tspp. ginger
1/8 tsp. cloves
pinch nutmeg
In a heavy skillet combine all of the ingredients. Bring to a boil over
medium heat. Stir constantly until all of the liquids have evaporated
and the walnuts are coated with sugar. Spread on a non-stick cooking
sheet, separating the nuts and allowing them to cool.
This looks great, Marsha- but incomplete directions
Perhaps instead of "In the large bowl, combine the rosemary,
cayenne, brown sugar" it should read "In the large bowl, combine the rosemary, cayenne, brown sugar, salt and melted butter"? Or should it be that the nuts are toasted after tossing them in the butter then tossed in the spice/sugar/salt mixture?
Or- toast the nuts, toss with the butter then toss with the spice/sugar/salt mix? Can you clarify, please?
Perhaps instead of "In the large bowl, combine the rosemary,
cayenne, brown sugar" it should read "In the large bowl, combine the rosemary, cayenne, brown sugar, salt and melted butter"? Or should it be that the nuts are toasted after tossing them in the butter then tossed in the spice/sugar/salt mixture?
Or- toast the nuts, toss with the butter then toss with the spice/sugar/salt mix? Can you clarify, please?
marsha-tbay
Well-known member
Cathy, you toss the nuts together to separate like kind and spread them into the pan and toast. Then
in the meantime you melt the butter, then mix the seasonings with the melted butter in a large bowl.
When the nuts come out of the oven after being toasted, then you toss the nuts into the large bowl with the flavored butter and serve warm
in the meantime you melt the butter, then mix the seasonings with the melted butter in a large bowl.
When the nuts come out of the oven after being toasted, then you toss the nuts into the large bowl with the flavored butter and serve warm
cynupstateny
Well-known member
I made these on Thanksgiving- Wonderful flavor!
Epi's Sweet and Spicy Pecans are totally awesome...
we've served these at many functions; it's hard NOT to eat them all yourself!
http://www.epicurious.com/recipes/recipe_views/views/102180
http://www.epicurious.com/recipes/recipe_views/views/102180
we've served these at many functions; it's hard NOT to eat them all yourself!
http://www.epicurious.com/recipes/recipe_views/views/102180
http://www.epicurious.com/recipes/recipe_views/views/102180
great idea - here's mine. I think they are delicious - very aromatic.
Baked Nuts
1 1/2 cups sugar
1/2 tsp salt
2 tsp cinnamon
2 tsp ginger
1 tsp ground cloves
1 tsp. allspice
4 egg whites
3 lbs. nuts (cashews, pecans, almonds)
Preheat oven to 200. Mix sugar, salt & spices. Beat egg whites until just foamy. Put nuts in a large bowl. Mix egg whites in with nuts until the nuts are coated. Pour sugar mixture over nuts and coat them well. Spread nuts on two cookie sheets.Bake for 2.5 hours. Stir or break nuts apart every 30 minutes.
Remove from oven and leave on cookie sheet to cool.
Store in airtight container.
Baked Nuts
1 1/2 cups sugar
1/2 tsp salt
2 tsp cinnamon
2 tsp ginger
1 tsp ground cloves
1 tsp. allspice
4 egg whites
3 lbs. nuts (cashews, pecans, almonds)
Preheat oven to 200. Mix sugar, salt & spices. Beat egg whites until just foamy. Put nuts in a large bowl. Mix egg whites in with nuts until the nuts are coated. Pour sugar mixture over nuts and coat them well. Spread nuts on two cookie sheets.Bake for 2.5 hours. Stir or break nuts apart every 30 minutes.
Remove from oven and leave on cookie sheet to cool.
Store in airtight container.
2nd entry for nuts - t hese are spicy!
Spicy Glazed Almonds
1/4 cup corn syrup
2 tbsp. unsalted butter
2 tbsp water
l tsp. salt
2 tsp. paprika
l tsp. tabasco sauce
1/2 tsp. cayenne pepper
1/2 tsp. pepper
l lb. whole almonds with skins
Place corn syrup, butter and water in saucepan and bring to a boil. Stir in spices. Add almonds and stir well to coat. Spread almonds on baking sheet lined with parchment paper. Bake 275 for l hour, stirring every l5 minutes to seperate almonds.
Bonnie Stern Appetizers
Spicy Glazed Almonds
1/4 cup corn syrup
2 tbsp. unsalted butter
2 tbsp water
l tsp. salt
2 tsp. paprika
l tsp. tabasco sauce
1/2 tsp. cayenne pepper
1/2 tsp. pepper
l lb. whole almonds with skins
Place corn syrup, butter and water in saucepan and bring to a boil. Stir in spices. Add almonds and stir well to coat. Spread almonds on baking sheet lined with parchment paper. Bake 275 for l hour, stirring every l5 minutes to seperate almonds.
Bonnie Stern Appetizers
We made 6 pounds of these last year
They are totally addictive and literally take less than 10 minutes to make.
The only difference from this recipe was we sprinkled them with Chiarello's "toasted spice rub" which Barb VA had posted earlier in the Site Formerly Known as Gail's.
Oh, and I used 1/2 the fennel in the spice recipe (see image link for recipe)
I ordered the walnuts from a walnut farm in northern CA and they were absolutely beautiful.
http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=546
http://www.recipezaar.com/117760
They are totally addictive and literally take less than 10 minutes to make.
The only difference from this recipe was we sprinkled them with Chiarello's "toasted spice rub" which Barb VA had posted earlier in the Site Formerly Known as Gail's.
Oh, and I used 1/2 the fennel in the spice recipe (see image link for recipe)
I ordered the walnuts from a walnut farm in northern CA and they were absolutely beautiful.
http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=546
http://www.recipezaar.com/117760
Another easy one are the Tamari Almonds I posted earlier. We're making another batch tonight.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=34575
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=34575