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RECIPES

CANDY NUT RECIPES

Easy Pecan Praline Brittle

1 cup sugar 

2 tablespoons butter 

1 cup chopped pecans

Cover cookie sheet with foil; lightly butter foil. In Nut Roaster, melt butter over low 

heat. Add sugar, cook over medium-high heat stirring continuously until sugar melts 

and turns golden brown. Add pecans; stir until pecans are well-coated with glaze. 

Quickly spread mixture evenly over prepared cookie sheet (candy hardens very 

fast!). Cool completely. Break into bite-sized pieces. 

Yield: 2 cups

*

TIP:

 When melting candy coatings, keep all utensils and ingredients dry. Moisture 

can cause coating to thicken.

Quick & Easy Nut Bark

12-ounces of vanilla or chocolate almond bark/candy coating, broken into pieces

1 1/2 cups nuts (whole almonds, pecan halves or whole cashews)

Lightly butter the bottom of an 8 x 8-inch glass baking dish. In Nut Roaster, melt 

candy coating over low heat, stirring until smooth. Add nuts; stir until nuts are com-

pletely coated. Spread melted candy/nut mixture in prepared dish. Refrigerate until 

set. Break into bite size pieces. 

Yield: approximately 3 cups

Fruit & Candy Clusters

12-ounces of white, milk or semi-sweet chocolate chips or almond bark/candy coat-

ing, broken into pieces

1 cup nut pieces (almonds, pecans or cashews)

1/2 cup chopped candied fruit, dates or dried fruit

9 red candied cherries, quartered (optional)

Line cookie sheet with waxed paper. In Nut Roaster over low heat, melt chips/candy 

coating, stirring until smooth. Add nuts and candied fruit/dates/dried fruit; stir to mix. 

Drop by teaspoonfuls onto prepared cookie sheet. Press 1 cherry piece into the top 

of each candy. Refrigerate until set. 

Yield: 36 candies.

Peanut Clusters

6-ounces of white chocolate chips or vanilla-fl avored almond bark/candy coating, 

broken into pieces

6-ounces of chocolate chips

2 cups dry roasted peanuts

Line 2 cookie sheets with waxed paper. Over low heat, melt chips/candy coating, 

stirring constantly until smooth. Stir in peanuts. Drop by teaspoonfuls onto prepared 

cookie sheets. Refrigerate until set.

Yield: 48 candies.

Содержание NUT ROASTER

Страница 1: ...1 User s Guide NUT ROASTER PC17557INST...

Страница 2: ...2 Wood Handle Stir Blade Nut Roaster Parts QUICK REFERENCE Stir Handle Anodized Aluminum Pan 1 2 3 4...

Страница 3: ...Assemble the Nut Roaster a Wood Handle 1 Be sure lock washer is placed over handle screw Place screw end of handle into riveted bracket on side of pan 2 Turn handle clock wise until secure Do not over...

Страница 4: ...on per 2 cups nuts Mixture will steam keep hands away until steam dissipates to prevent burns Stir nuts to coat evenly with glaze 9 Using a wooden spoon or spatula immediately spread hot nuts on a non...

Страница 5: ...nty period please contact Back to Basics Products Inc for service If service is required Send a brief letter explaining the problem Be sure to include your name address and phone number For faster ser...

Страница 6: ...ugar mixture in Nut Roaster Pan stir to mix Combine vanilla and water in measuring cup Add liquid to glaze nut mixture in pan Cook as directed in Instructions for Use on page 4 Yield approximately 2 1...

Страница 7: ...lt butter over low heat Add salt Worcester shire sauce hot pepper sauce and garlic powder Stir to mix Add nuts stir to coat Spread nuts evenly on an ungreased 15 x 10 inch jelly roll pan or cookie she...

Страница 8: ...until nuts are com pletely coated Spread melted candy nut mixture in prepared dish Refrigerate until set Break into bite size pieces Yield approximately 3 cups Fruit Candy Clusters 12 ounces of white...

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