Savor and share: Nuts

Nuts — pistachios, walnuts, almonds and all their tasty cousins — add flavor, texture and nutrition to main dishes. Send us your recipes using nuts for the Recipe Box of March 7.

Post recipes using the comment link below. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.)

Remember pork recipes for Feb. 28. And it’s not too early to think about celebrating St. Patrick’s Day with green food recipes for March 14.

Categories: Reader favorites
Joe Stalvey

2 Responses

  1. Eileen Fischer says:

    From Ellie Potter of Danbury:
    Multi-Nut Brittle
    Makes about 2 pounds
    1 1/2 cups sugar
    1 cup water
    1 cup light corn syrup
    1 (12-ounce) can mixed nuts
    3 tablespoons butter
    1 teaspoon vanilla extract
    1 1/2 teaspoons baking soda
    Generously butter a cookie sheet. In a large saucepan over high heat, cook sugar, water and corn syrup until mixture reaches 280 degrees on a candy thermometer. Slowly add nuts and cook, stirring until temperature reaches 300 degrees. Turn off heat. Carefully stir in butter and vanilla until blended. Add baking soda and stir vigorously, but cautiously. Pour mixture into prepared cookie sheet and spread as thinly as possible with a wooden spoon. Cool completely. Break cooled candy into pieces. Store in airtight container.
    Tip: Caramel gets very hot so be careful when stirring.

    From Rose Sagliano of Bridgeport:
    Date Nut Cake
    Serves 15 to 20
    4 eggs
    1 teaspoon vanilla extract
    1 cup sugar
    1 cup self-rising flour
    1 (16-ounce) package dates, chopped
    4 cups chopped nuts (walnuts, pecans)
    Heat oven to 300 degrees. Beat eggs, vanilla extract and sugar. Toss flour, dates and nuts together; add to egg mixture. Pour into a greased and floured tube pan. Bake for one hour. Cool 30 minutes before removing from pan. Serve with whipped cream.

    From Lois Holly of Fairfield, this week’s cookbook winner:

    Big Daddy’s Trout Almondine
    4-6 trout fillets skinned
    1 cup buttermilk
    1 large egg
    1 teaspoon almond extract
    2 saltine crackers, crumbled fine
    1/2 cup slivered almonds
    Soak fillets in a mixture of buttermilk, egg and almond extract for 2 hours.
    Drain fillets, do not wipe away any excess. Dip fillets in crackers and mash down hard so crackers will stick to the fish.
    Fry in hot oil until each side is browned well. When ready to serve sprinkle slivered almonds on top of each fillet.

  2. Eileen Fischer says:

    From Sandy Estes of Norwalk:

    Pistachio Pie
    1 (20-ounce) can crushed pineapple
    1 package instant pistachio pudding
    1 (8-ounce) container Cool Whip
    1 graham cracker crust
    Fold together the crushed pineapple and instant pistachio pudding. Mix well, then fold in Cool Whip. Pour into graham cracker crust. Chill overnight before serving.

    From Ellie Potter from Danbury:
    Pistachio-Fudge Torte
    Makes 16 servings
    1 package super moist chocolate fudge cake mix
    1 cup heavy cream
    1 cup milk
    1 (4-serving) package pistachio instant pudding and pie filling
    Heat oven to 350 degrees. Prepare, bake and cool cake as directed on package. For two round pans, use 8- or 9-by-1 ½ inch pans. Split cake horizontally to make four layers.
    Beat heavy cream, milk and pudding mix in medium bowl on high speed, 2 minutes. Refrigerate 5 minutes or until set.
    Spread ¼ of the mixture between layers and over top of torte. Refrigerate any remaining torte.

    From Mary Ann Arlio of Trumbull:
    Pecan Stuffed Dates
    1 (8-ounce) box pitted dates
    30 pecan halves
    10-12 slices bacon
    Heat oven to 400 degrees. Stuff each date with a pecan half. Cut each slice of bacon into 3 pieces. Wrap one piece around each stuffed date and secure with a toothpick.
    Bake until crisp, about 10-15 minutes. Drain on paper towel and serve.

    From Mary Ann Arlio of Trumbull:
    Blue Cheese Walnut Bites
    Makes 72 servings
    1 ½ cups all-purpose flour
    2 teaspoons black pepper
    8 ounces blue cheese, cubed, very cold
    ¼ cup butter
    1 cup chopped walnuts
    2 egg yolks, slightly beaten
    In medium bowl, combine flour and pepper. Using a pastry blender, combine cheese and butter until mixture resembles coarse crumbs. Add walnuts and egg yolks. Mix together and form into ball.
    Knead until combined. Divide dough in half. Shape each half into a 9-inch long log. Wrap tightly in plastic wrap. Chill at least 3 hours.
    Cut each log into ¼-inch slices. Place 1 inch apart on ungreased baking sheet. Bake at 425 degrees for 8-10 minutes.
    Transfer to wire rack. Store in tightly covered container in fridge for up to one week.

    From Margaret Taylor of Milford:
    Apple-date Spread Appetizer
    Makes 3-4 cups
    1 (8-ounce) package cream cheese
    1/3 cup milk
    ½ cup heavy cream
    1 cup finely chopped tart apples, McIntosh recommended
    1 ½ cups finely chopped pecans or walnuts
    ¾ cup finely chopped dates
    Soften cream cheese with milk and cream. Stir in remaining ingredients. Good served on crackers.