Ingredient Spotlight: Nuts

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I bought a pound of mixed nuts in the shell so I could take a picture for this post.  My family ended up eating most of them before I had a chance to photograph.  That surprised me.  I didn’t know they were so nuts for nuts.

They left the Brazil nuts and a few walnuts.  We all agreed the hazel nuts were the best, with almonds coming in a close second.

Here are a few of my recipes that use nuts:

This is the last Ingredient Spotlight of 2010.  I’ll bring it back in January with a whole new schedule of ingredients to feature.

Now it’s your turn to share your recipes.  Link up any recipe on your blog that uses nuts.  It doesn’t have to be a recent post, just be sure to link directly to your recipe, not just the main page of your blog.  I only ask that you include a link back to Eat at Home in your post. You can link directly to this post or use the button in the sidebar.

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  1. Your honey cashew stir fry sounds delicious! Don’t even get me started on the desserts! I KNOW those have to be good! Thanks!

  2. Sorry — this is one week I’ll have to sit out — we’ve got a bunch of nut allergies.

  3. Well, I am late to the party once again, but wanted to share this recipe. It is easy, different, and very good. The recipe comes from a Pillsbury Bake-Off from years ago.

    Fruit Punch Bars
    2 eggs
    1 1/2 c. sugar
    2 1/4 c. flour
    1 can (1 lb. size) fruit cocktail with juice
    1 1/2 tsp. soda
    1/2 tsp. salt
    1 1/3 c. flaked coconut
    1/2 c. chopped nuts
    Glaze (see below)

    Beat eggs and sugar until lemon colored. Add flour, fruit cocktail, soda and salt. Beat at medium speed with mixer until well blended. spread mixture into a well-greased and floured jelly roll pan and cover with coconut and nuts. Bake at 350 degrees for 25 minutes. Drizzle bars with glaze.

    3/4 c. sugar
    1/2 c. butter
    1/4 c. evaporated milk
    1/2 tsp. vanilla
    1/2 c. chopped nuts

    Mix all ingredients except nuts in a saucepan, bring to a boil and boil for 3 minutes. Remove from heat. Add nuts. Cool slightly. Drizzle glaze over baked fruit punch bars. Let cool and cut into bars. This is very rich so I cut them small for cookies. It can also be cut larger and served as a dessert.
    I have used walnuts, pecans, and blanched slivered almonds. Each nut will give you a different taste. I also always toast my nuts before adding them.
    Note: I line my pan with aluminum foil or parchment paper and grease and flour that.


  1. Spotlight « says:

    […] was ingredient spotlight day at Eat At Home Cooks.  This week the focus is on nuts, which is great because sometimes I feel like a really big […]

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