LadyBelle
Mon, Dec-22-03, 22:13
My SO's mother made these while we were over for the holidays. Of course her's weren't sugar free, and I ate more then I should of. I decided when I got home I would make a sugar free version. A granual sweetner such as granular splenda is needed, but the recipe will work without. Just no where near as good. There is also the thick and thin for sugar thickner which could add the texture of sugar. I'm not sure if that involves the same carby fillers as splenda or not.
Changes from origional recipe include adding the cream of tartar, using butter instead of margerine and sweetner instead of sugar.
Sweedish Nuts
4 cups nuts*
3 egg whites
1/4 tsp Cream of Tartar
Sweetner to equal 1 cup sugar
1/2 cup butter
Preheat oven to 325. Spread nuts on a cookie sheet and roast in oven for 5-10 minutes.
In a clean bowl beat egg whites until soft peaks form. Add sweetner and cream of tartar and whip until stiff peaks form. Slowly blend in warm nuts with meringue.
Melt butter in cookie sheet. Spread nut mixture over. Cook for 30 minutes making sure to stir every 10 minutes. This will make for even coating and prevent burning.
When made right these are a wonderful treat. Like candied nuts.
*The origional recipe calls for Walnuts. My SO's mother used a mix of walnuts, pecans and almonds. I enjoyed the pecan part, so made my SF version with just them. Experiment with different nuts.
Changes from origional recipe include adding the cream of tartar, using butter instead of margerine and sweetner instead of sugar.
Sweedish Nuts
4 cups nuts*
3 egg whites
1/4 tsp Cream of Tartar
Sweetner to equal 1 cup sugar
1/2 cup butter
Preheat oven to 325. Spread nuts on a cookie sheet and roast in oven for 5-10 minutes.
In a clean bowl beat egg whites until soft peaks form. Add sweetner and cream of tartar and whip until stiff peaks form. Slowly blend in warm nuts with meringue.
Melt butter in cookie sheet. Spread nut mixture over. Cook for 30 minutes making sure to stir every 10 minutes. This will make for even coating and prevent burning.
When made right these are a wonderful treat. Like candied nuts.
*The origional recipe calls for Walnuts. My SO's mother used a mix of walnuts, pecans and almonds. I enjoyed the pecan part, so made my SF version with just them. Experiment with different nuts.