Nuts seem to add a crunchy, meaty taste to so many different kinds of dishes. You can add them to breads, cakes, as a crust or in stuffing. You can even add them to jello. My favorite is adding walnuts to banana bread or even that cranberry pretzel salad that's so good. I also enjoy just eating them out of the package and keep walnuts on hand just for a quick snack at work.
Sante Nuts sent me 4 packages of nuts recently to try and they were wonderful, fresh and flavorful. I received the Candied pecans, candied walnuts, the garlic almonds and roasted salted pecans.
I definitely enjoyed the garlic almonds and roasted salted pecans. The garlic almonds were a bit spicy for me but I had a hard time not eating them. The flavor is very garlicy but not overmuch so - the spiciness comes later and after a while I found my mouth and throat were stinging. I'm not sure what made them so spicy - I'd love to try just plain garlic almonds minus the spiciness.Anyone that loves garlic and spicy foods will love these.
The roasted salted pecans were wonderful and I had those gone in a couple of days. They are a bit salty but not too much. I think they would be really good in couscous and wild rice with turkey.
Why use Sante Nuts?
Sante Nuts taste crunchy and fresh - why? First they use all natural quality ingredients. Using a very short list of ingredients they use only the highest quality nuts and then they roast them by hand in small batches. Then they use a secret technique that minimizes the amount of oil the nuts absorb during the roasting process.
Less oil means:
1) less fat = healthier nut
2) more crunch in every bite
3) more nuts, less oil per ounce than the other brands
Sante Nuts is offering Holiday Traditions readers a 25% off discount if you order online - just use this code: 2011-Blog-064 when you check out.
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If you'd like a chance to win a bag of Candied Walnuts or Candied Pecans keep reading to find out how.
Pear - Almond Stuffing
courtesy of SanteNuts.com & The Food Network
1 chopped onion and carrot
2 chopped celery stalks
1 Tablespoon sage & thyme (each)
1 stick butter
2 Bosc pears, diced
1/4 cup chopped parsley
16 cups toasted white bread cubes
1 cup sante salted pecans
In a large deep skillet, saute onion, carrot, celery, sage and thyme in 1 stick butter for 5 minutes. Season with salt/pepper and add pears, saute 2 minutes more.
Pour in 1/4 cup bourbon and simmer 2 minutes, add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
In a large bowl, mix 2 eggs and 1/4 cup chopped parsley. Add toasted bread cubes and pecans and the hot broth mixture.
Gently toss the mixture and put in a buttered 9x13 pan. Dot top with butter or turkey drippings. Cover and bake 30 minutes @ 350 degrees. Uncover and bake 20 minutes more.
Find more recipes such as a Sweet Potato Pecan Casserole and Pear Arugula & Endive Salad w Candied Walnuts
Would you like to WIN a bag of Candied Walnuts or Candied Pecans? I have a bag of each to give away - so, there are 2 winners. The 1st winner to reply to my email notifying them of winning will get to choose which bag they want & the 2nd winner will get the other bag. Easy huh?