USVI-On-Line

I have made in the past this topping for nuts when I toast them. Mostly it is walnuts or pecans and I do it at holidays.
I just take brown sugar and cinniamon and shake the nuts in a bag and toast them for 10-15 minutes.
This yr it did not work out at all.
In fact it did not seem to even stay on the nuts
What did I do wrong?

I am making a trail mix for my clients.

I put dark choc and
dried cransberries
raisins
nuts.....

I need to be able to correct what I did and not have to throw all this out. Since I can not afford to buy another batch of nuts and fixings.

HELP

Toss the nuts in a large skillet with a little bit of butter, heat, stir, remove. Let cool and toss with mix.

Chet wrote:Toss the nuts in a large skillet with a little bit of butter, heat, stir, remove. Let cool and toss with mix.

I could take the nuts I already did in the oven and do this? They have the brown sugar mix on them
That what I want to be able to do so I do not lose what I already made.

ok - cheating: use an olive oil atomizer or water spay (light spray) and reshake, rebake.

Are you worried about rebaking the nuts? If so, you could make a very easy caramel with cinnamon in it, then toss the nuts in that--you would not need to rebake.

If you do want to rebake, you could toss the nuts with beaten egg white, then coat with the sugar/cinnamon mix.

liamsaunt wrote:Are you worried about rebaking the nuts? If so, you could make a very easy caramel with cinnamon in it, then toss the nuts in that--you would not need to rebake.

If you do want to rebake, you could toss the nuts with beaten egg white, then coat with the sugar/cinnamon mix.

liamsaunt,
that is IT exactly! I do not want to toast them anymore.
I already messed up soooooo
how do I make an easy caramel cinniamon to retoss them in?
thanks

When I make caramel for coating nuts, this is what I do.

Place sugar in a NON-STICK skillet. I don't know how many nuts you have. I am usually only carmelizing a half cup or so, for salad. For that amount, I use 3 tbsp. sugar. Put the skillet over medium low heat, and stir the sugar around constantly. Watch for it to start to melt. Once it starts melting, STOP stirring. It will only take a few minutes for the sugar to completely melt. If you have sugar crystals on the sides of the skillet, you can wipe down the sides with a wet pastry brush. The moment all of the sugar is melted, remove the pan from the heat, and quickly stir in your nuts (and cinnamon). Be careful, the caramel is VERY hot. Turn the nuts out onto parchment paper and let cool, then break into chunks.

This will give you a brittle cinnamon-caramel coating on your nuts.

I am making 12 batches.
Each bag is small. They are little christmas baskets and I wrapped the nuts and rasins and cranberries in parchment paper.
Thanks
I will try your suggestions

I'm curious to find out how they turned out...did it work? They sound delish.

I think I may have put too much brown sugar in and needed the walnuts to be whole instead of pieces
I am told it tastes good....
Someone told me as trainers we are service providers and do not need to give our clients gifts.
I wanted to do something little for them.
So having a somewhat healthy trail mix seemed a good idea.
My clients have been thru so much with me when my sister an BIL both got ill and then my sister passing away in October.

My trainer gave us all BPA-free water bottles. She's been worried we were drinking too many chemicals from jacked-up plastic!

I would've prefered trail mix, but Jenny's not the type to feed us!

Lulu76 wrote:My trainer gave us all BPA-free water bottles. She's been worried we were drinking too many chemicals from jacked-up plastic!

I would've prefered trail mix, but Jenny's not the type to feed us!

those water bottles you can keep refilling like they sell at Walgreens?
Those are good Lulu.......keeps the landfills from getting to much plastic,
I figure my clients are eating and not eating these days.....so something to nibble on that is not crap is better then just grabbing a snickers bar or diet coke........