Wed 11 Jun, 2003 06:00 pm
Meshuggah nuts are so tasty, but expensive to buy. You can make your own at home.
JEWISH MESHUGGAH NUTS - OR - SWEDISH NUTS
4 cups of shelled raw nuts:
For Jewish Meshuggah Nuts, use pecan halves.
For Swedish Nuts, use any combination of blanched almonds, walnut halves, pecan halves, and cashews
2 large egg whites (or powdered egg whites reconstituted according to the package directions)
l cup granulated white sugar
1 tablespoon ground cinnamon (for Swedish Nuts, you may optionally omit the cinnamon)
1/2 teaspoon salt
1/2 cup sweet butter
Preheat oven at 325 degrees F. (163 C.)
In a bowl, using an electric or hand mixer, beat the egg whites until frothy. Beat in the sugar, cinnamon and salt until smooth and glossy and soft peaks form.
Fold the nuts into egg whites.
Melt the butter in large non-stick baking pan. Spread the nut mixture in the pan.
Bake 25 minutes, stirring half way through and at the end, until no butter remains in the pan and nuts are evenly coated and browned. Remove from the oven and cool the nuts. Break the nuts apart with your hands.
Store in a tightly covered container.