Spread nuts evenly in bottom of pan. Use whole almonds, pecan halves,
walnut halves, whole hazelnuts or whole cashews. For best results, use
2. Sprinkle dry glaze evenly on top of nuts.
3. Mix nuts and glaze together by turning handle on top of Nut Roaster.
4. Place pan on burner; turn burner to medium high heat.
5. Add liquid according to recipe directions, pouring evenly over the nut/
6. Glaze will quickly turn into a thick liquid; boil gently during cooking
7. Stir contents slowly and continuously to keep glaze coating nuts at all
times until liquid evaporates and nuts are glazed (5 to 10 minutes). When
the liquid is evaporated and the stir handle becomes harder to turn, the
nuts are done. Do Not Overcook.
rinkle a little water over nuts (about
. Stir nuts to coat evenly with glaze.
. Using a wooden spoon or spatula, immediately spread hot nuts on a non-
stick or wax-paper covered cookie sheet to cool. Gently separate nuts
with a wooden spoon. Nuts will be very hot – do not eat until cooled (even
though they smell delicious and you will fi nd it very diffi cult to resist!).
. To store, be sure nuts are thoroughly cooled and then put in airtight con-
tainers. Refrigerate to retain freshness or freeze for future use.
11. To reheat for serving:
a. Microwave: Spread 1/4 pound of glazed nuts on a fl at plate and cover
with paper towel. Heat on lowest power setting for 2
rotating plate half-way through heating. Increase time to 3 1/2
b. Conventional Oven: Preheat Oven to 250°. Spread
glazed nuts on a non-stick cookie sheet and cover with aluminum foil.
Heat at 250° for approximately 7 minutes; increase time to 10 minutes
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