Nine recipes from our kitchen, each one built on the nuts and dried fruit we sell, and each with one small twist of our own, shown in the green Our touch box.
1. One-Pan Vanilla Candied Almonds
Parve • About 20 min
Nothing on this list is simpler: a single pan, no oven at all, and it leaves the kitchen smelling like a holiday market.
Finished dish (sample photo)
Ingredients and our green bag (sample photo)
Ingredients
- 2¼ cups We Got Nuts whole raw almonds
- 1 cup sugar
- ½ cup water
- 1 tablespoon cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
How to make it
- Line a rimmed baking tray with parchment paper and park it next to the stove.
- Tip the sugar, water and cinnamon into a wide frying pan and let it come up to a boil over a medium flame.
- Add the almonds and keep them moving. The liquid first thickens into a syrup, then dries out and turns sandy as it clings to every nut.
- Pull the pan off the flame and stir through the vanilla and salt.
- Empty the nuts onto the waiting tray, tease apart any stuck-together bunches with two forks, and leave them alone for about 15 minutes to firm up.
Shop the ingredients: Whole Raw Almonds • Whole Blanched Almonds
2. Oven Cinnamon Roasted Almonds
Parve • About 1 hr 10 min
It is the gentle, low heat that dries these nuts all the way through and makes them properly crunchy.
Finished dish (sample photo)
Ingredients and our green bag (sample photo)
Ingredients
- 4½ cups We Got Nuts whole raw almonds
- 1 egg white
- 2 teaspoons cold water
- ½ teaspoon vanilla extract
- ½ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
How to make it
- Set the oven to 260°F and rub a little oil over a large rimmed baking pan.
- In a roomy bowl, whip the egg white with the cold water and vanilla until foamy, then tumble in the almonds and roll them around until all the nuts look wet and glossy.
- In a small bowl, mix the sugar with the cinnamon, nutmeg and salt; dust this over the nuts and keep turning until the coating sits evenly.
- Spread the almonds out in one layer and bake for roughly an hour, stirring them at 15-minute intervals, until golden and dry to the touch. Cool fully before sealing in an airtight tin or jar.
Shop the ingredients: Whole Raw Almonds
3. Cardamom Candied Walnuts
Dairy • About 30 min
The recipe uses milk, so count it as dairy - unsweetened cashew milk makes a parve version.
Finished dish (sample photo)
Ingredients and our green bag (sample photo)
Ingredients
- 1 lb We Got Nuts raw English walnut halves
- 1 cup sugar
- 9 tablespoons milk (or cashew milk for parve)
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
How to make it
- Set the oven to 360°F. Lay the walnuts across a baking tray and roast for 8-10 minutes, until their aroma turns toasty.
- While the nuts roast, combine in a saucepan the sugar with the milk, cinnamon, cardamom and salt, set it over a medium-high flame and bring it up to a boil. Let it bubble untouched until the candy thermometer shows 240°F, around 8 minutes.
- Take the saucepan off the flame and beat in the vanilla straight away.
- Add the hot walnuts and turn them through the syrup until coated, then drop the nuts onto wax paper, pull the clusters apart, and let them cool all the way down.
Shop the ingredients: Raw English Walnut Halves
4. Crispy Glazed Walnuts with Cinnamon Salt
Parve • About 30 min
The restaurant way: glaze the nuts in sugar first, then a quick fry for a glass-like shell.
Finished dish (sample photo)
Ingredients and our green bag (sample photo)
Ingredients
- 1 lb We Got Nuts raw English walnut halves
- 1 cup sugar
- 6½ cups vegetable oil, for frying
- ½ teaspoon cinnamon mixed with ½ teaspoon fine salt, for finishing
How to make it
- Drop the walnuts into a quart of boiling water, drain them, and return them right away to the pot along with the sugar. Keep everything moving for roughly 2 minutes - the sugar will melt and leave the nuts shiny.
- In a wok or deep saucepan, bring the oil to 365°F. Slide the walnuts in gently and fry for 3-5 minutes, until they turn golden.
- Fish the nuts out with a slotted spoon and lay them on a sheet of foil; while hot, scatter the cinnamon salt over them with a light toss.
- Lay the walnuts apart from one another until cold, blot away the extra oil with paper towels, and keep them in an airtight container.
Shop the ingredients: Raw English Walnut Halves
5. Crispy Honey-Pecan Granola Bars
Dairy • 35 min + cooling
The rice cereal is the secret - the bars stay light and crispy instead of turning dense.
Finished dish (sample photo)
Ingredients and our green bag (sample photo)
Ingredients
- 1½ cups rolled oats
- 1 cup chopped We Got Nuts pecans
- ½ cup We Got Nuts sliced almonds
- ⅔ cup shredded unsweetened coconut
- ½ cup honey
- 3 tablespoons brown sugar
- 2½ tablespoons butter
- 1½ teaspoons vanilla extract
- Scant ½ teaspoon salt
- 1 cup crisp rice cereal
- ¾ cup dried fruit (cranberries or diced apricots)
How to make it
- Set the oven to 365°F and cover a baking tray with foil. Give the oats, pecans and almonds a 7-minute toast, mix in the coconut, and continue 4-5 minutes more, until everything looks golden.
- Meanwhile, in a small saucepan, bring the honey and brown sugar together with the butter, vanilla and salt just up to a boil, then take it off the heat.
- In a large bowl, fold the toasted mixture together with the cereal and dried fruit.
- Press it firmly and evenly into a lined 9x13 pan, turn the oven down to 300°F, and bake for 20-23 minutes.
- Wait until the slab is completely cold - about 1 to 1½ hours - and only then slice it into bars.
Shop the ingredients: Pecan Halves • Sliced Natural Almonds • California Dried Apricots
6. Cardamom Honey-Maple Cashews
Dairy • About 25 min
Mixing maple into the honey gives the glaze more depth than honey alone.
Finished dish (sample photo)
Ingredients and our green bag (sample photo)
Ingredients
- 1 lb salted We Got Nuts cashews
- 2 tablespoons honey
- 2 tablespoons pure maple syrup
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cardamom
- ⅛ teaspoon cayenne
- ¼ cup sugar
- A pinch of kosher salt
How to make it
- Set the oven to 365°F. Gently warm the honey with the maple syrup and butter in a small saucepan until liquid, then whisk through the vanilla, cardamom and cayenne.
- Spread the cashews on a rimmed baking tray, pour the warm glaze over them, turn until coated, and level into a single layer.
- Bake for 18 minutes altogether - pull the tray out every 6 minutes to stir and level the nuts again.
- While the nuts are still hot, shower them with the sugar plus a pinch of kosher salt, then leave them to cool on parchment and snap apart any stuck pieces.
Shop the ingredients: Whole Raw Cashews
7. Smoky Sweet-Heat Cashews
Parve • About 30 min
Only a few ingredients and a gentle kick. Works just as well with peanuts.
Finished dish (sample photo)
Ingredients and our green bag (sample photo)
Ingredients
- 18 oz roasted, salted We Got Nuts cashews
- ⅓ cup honey
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne
- 1 teaspoon sea salt
- ½ cup sugar, divided
How to make it
- Set the oven to 325°F. Cover a baking tray with parchment paper.
- Zap the honey in the microwave for 30-45 seconds, until it begins to bubble, then mix in the smoked paprika, cayenne and sea salt along with ¼ cup of the sugar.
- Tumble in the cashews, stir fast so the glaze covers them all, and spread them out on the tray.
- Bake for 20-25 minutes, giving them a stir once or twice, until golden. Scatter over the rest of the sugar (¼ cup), wait 5 minutes, then break the nuts apart.
Shop the ingredients: Whole Raw Cashews
8. Ginger-Maple Candied Pecans
Parve • About 25 min
One pan, no egg white, and nothing but maple syrup for the sweetness. A natural for gifting.
Finished dish (sample photo)
Ingredients and our green bag (sample photo)
Ingredients
- 2 cups We Got Nuts raw shelled Georgia pecan halves
- ½ cup real maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon fine sea salt
How to make it
- Put the pecans, maple syrup, cinnamon, ginger and salt into a saute pan and turn everything until the nuts carry an even coating.
- Warm over medium heat until the syrup barely simmers, then drop the heat and cook for 20-25 minutes, stirring often.
- The syrup passes through three looks: runny, then thick, then dry and grainy. Once it turns grainy, give it just 1 minute longer.
- Pour the nuts onto parchment, break up the bunches, and let them cool right down.
Shop the ingredients: Raw Shelled Georgia Pecans
9. Rosemary-Thyme Party Nuts
Dairy • About 17 min
The savory entry on this list - herby, slightly sweet, slightly hot. Made with olive oil instead of butter, it is parve.
Finished dish (sample photo)
Ingredients and our green bag (sample photo)
Ingredients
- 1½ cups We Got Nuts whole raw almonds
- 1½ cups We Got Nuts raw cashews
- 1 cup We Got Nuts walnuts or pecans
- 1 cup We Got Nuts raw hazelnuts
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 2 teaspoons brown sugar
- 1 teaspoon fine salt, plus more to finish
- ½ teaspoon cayenne (optional)
- 2 tablespoons melted butter (or olive oil for parve)
How to make it
- Set the oven to 350°F. Tumble all four nuts together on a rimmed baking tray and roast for about 12 minutes, turning them once halfway, until they smell fragrant.
- Stir the chopped rosemary and thyme into the melted butter, together with the brown sugar, salt and cayenne.
- Spoon the herbed butter over the hot nuts, fold gently so everything gets a gloss, and add a last pinch of salt to taste. Bring to the table warm, or serve them later once cooled.
Shop the ingredients: Raw Almonds • Raw Cashews • Walnut Halves • Hazelnuts
Kosher notes: none of these recipes use meat. Recipes marked DAIRY are made with milk or butter. A parve recipe stays parve only when the sugar, oil, cinnamon and other ingredients you use carry a hechsher, so check the labels when you shop.
