skip to main content

help: wax paper on sheet for baking spiced nuts?

18 years ago

I want to make some spiced pecans for a few Valentine gifts. My friend's mom shared her awesome recipe with me -- pecans, egg whites, water, and spices. (I'll share it if anyone wants it -- I like any kind of spiced nuts, but it's my favorite sweet in the world the way she makes it).

Anyway, she wrote on the card, "I use non-stick foil on the cookie sheet." Can I use wax paper? If not, how about parchment?

Thanks in advance for your help.

Sort by:Oldest

Comments (5)

gellchom
Original Author
18 years ago
In case it matters: You bake the nuts at 250 F for one hour until completely dry.
lisacdm
18 years ago
I would not use wax paper, I would use parchment.
Related Discussions
Baking sheets
Q
Comments (29)
LOL, Lars, now that you said that, it DOES look like a toupee! Tracey, those are lovely roses, you are getting quite good! Nancedar, I also smiled when I saw the cutting of dough with dental floss. A million years ago, in Home Ec, my teacher told me to cut cinnamon rolls with fishing line. I promptly went home and told Grandma and she tried it and promptly went right out and bought herself a roll of 25 lb. test, LOL. A couple of years later I mentioned dental floss and was flatly told that it was FAR too expensive to use to cut dough and that her roll of fishing line would last her for the rest of her life. I think it did! dcarch, the problem with that explanation is that others have posted how they roll out dough on the silpat and it comes right off like a charm. Mine doesn't, so why does it work for them but not for me unless they dust with flour like Lars does? Not that it matters, I've rolled pie dough on the counter for my whole life and it works fine, but I always like to see if I can find something faster, neater, better. Of course, I can't get that microwaved corn to shake out of the husk either, and I can't flip a pancake in the pan without a spatula and I can't get the egg to separate with a water bottle, although others can make all those things work. I guess I'll stick with what works for me and as you can see from the picture, rolling pastry on a silpat sure isn't one of them! I'll bet it would be great for no-bake cookies though.... Annie
...See More
Where do you put your wax paper, clingwrap, storage bags, etc.?
Q
Comments (23)
This is one of those broad "categories" I prefer to break up and store by use. Hence parchment sheets are near baking center, but parchment roll is near prep where I might be making up packages for steaming veg or seafood. Similarly, microvable wax paper is near MW, but waxed paper sandwich bags are stowed with the brown paper lunch bags. (I don't make up lunch bags very often, nowadays.) Foodsaver rolls are near foodsaver machine. Aluminum foil is near oven with parchment roll. Clingfilm is near the fridge, along with my ziplocks, though I am trying hard to use reuseable glass containers for leftovers, which are stored in the same place. Freezer bags and butcher paper are with my food preservation supplies. I am working hard to get over my tendency to lump sets (dishes, pots, implements, spices) together rather than disposing them around by where they get used. I figure that even if it's more steps to place them in their storage positions (i.e. putting soup bowls in a different cupboard from the cereal bowls) at least those steps aren't happening just at the moments I need them for cooking or plating. L
...See More
Need some Help from someone that bakes. Please!!!
Q
Comments (4)
Also, it can be helpful to dust your hands with powdered sugar or even a thin layer of shortening to keep the mixture from sticking to your hands, which will warm it up and make it more difficult to handle. Another thing that might help is just work very quickly to get the mixture into something that resembles a ball and then once it's thoroughly chilled/frozen you can reshape it. The trick is not to handle it too much.
...See More
Mixed Spiced Nuts Advice?
Q
Comments (9)
So, I didn't have enough pecans to do CindyMac's recipe. I found one along the same idea for almonds (which need more toasting) which also had cumin, cinnamon, cayenne, smoked paprika and sesame seeds. I love them, but I think they were too spicy for many of the guests because less of them went. Either that, or they were too dark or something. More than half were left. More for us! I was going to do P_M's cashews but I couldn't find any garam masala and either was blind to it, or forgot to replace after using it up. I loved the idea of Indian with cashews since they're grown there (though they're from Brazil). My eyes hit a giftie bottle of curry powder from Penzey's (for actual curry, I like to toast and grind my own, but do use it in things like chicken salad), and thought of the curry powder that needed using up. So I used the directions, but just the curry powder. It made for a tasty but not pow flavor and those went. So did the dry roasted macadamias. So in the pan with the honey dregs left from the almonds, with a little more oil, I toasted pepitas with a blend of Mexican herbs plus a spoon of epazote. The leftover honey was just enough to make the herbs stick and kind of moisten them. People like those too. I'll do the rosemary another time. I was too tired to go out and pick some. Thanks to all of you for the guidance and recipes and courage! I haven't made any kind of spiced nuts (or seeds) in years and had forgotten all about them. All in all they were a hit!
...See More
azzalea
18 years ago
DO NOT USE WAXED PAPER for a recipe like that. Several reasons: the waxed paper on the bottom will melt onto the cookie sheet and you'll have to scour it clean--a lot of work. The wax on top will melt onto your food--yuck! And the portions of waxed paper that aren't covered with nuts will smoke, burn, and really smell up your house.

Parchment is fine (and would be my choice) and won't give you those ill effects. You can also use regular foil, and spray it lightly with oven spray--I'd use the butter-flavor, because it would add to the flavor of the recipe.

Those spiced nuts, with the egg white and spices are easy and delicious. I like to use one slotted spoon to remove the nuts from the egg white, and another 'dry' one to remove them from the sugar/spice mix. Makes the whole process easy and fast.
kframe19
18 years ago
Parchment yes, waxed paper no.

Unless you like your nuts tasking like crayons.
gellchom
Original Author
18 years ago
Okay, they are in the oven -- on parchment. Here is the recipe, with my thanks.

I have made other recipes and had them from stores, and they are all great, but in my opinion this recipe is simply perfect -- the balance of sweet, salty, and spicy is exactly right. I go so crazy over these, she always brings them when she comes. Finally I asked for the recipe, and she graciously complied.

Connie's Roasted Pecans

1 egg white
4 Tsp water
2/3 c sugar
1 tsp salt
1 tsp cinnamon (heaping)
3/4 tsp ground cloves
1/4 tsp allspice
1/2 lb. pecans

Beat whites with water to peaks. Stir in sugar and seasonings, add nuts, & toss to coat. Remove nuts w/ slotted spoon so excess drains.

Bake 250 F 1 hour [on cookie sheets lined with nonstick foil or parchment -- but NOT waxed paper!] until completely dry.

When placing on cookie sheet, separate as much as possible.

****

Note: I tripled this recipe, and I had WAY too much of the egg mixture. It made it very hard to put them on the sheets -- I ended up picking them out of each spoonful with my fingers and dumping the excess into another bowl, and it took a long time. The mixture had too much body to drip through the slotted spoon. Maybe it would be better to beat just to the foamy stage? Next time, I would make a single recipe and just add a lot more nuts; I think even triple the amount of nuts would work with the original recipe.

Related Stories

LIFE Simple Pleasures: The Joy of Baking

By Laura Gaskill

Fill your house with a heavenly scent and your heart with cheer by making time to bake

ORGANIZING Do It for the Kids! A Few Routines Help a Home Run More Smoothly

By Alison Hodgson

Not a Naturally Organized person? These tips can help you tackle the onslaught of papers, meals, laundry — and even help you find your keys

KITCHEN DESIGN 24 Hot Ideas for Stashing Spices

By KitchenLab Interiors

Create a Mini Spice Pantry in a Wall, Drawer, Island or Gap Between Cabinets

KITCHEN DESIGN Love to Bake? Try These 13 Ideas for a Better Baker's Kitchen

By Charmean Neithart Interiors

Whether you dabble in devil's food cake or are bidding for a bake-off title, these kitchen ideas will boost your baking experience

HOUSEKEEPING Baking Soda: The Amazing All-Natural Cleanser You Already Own

Battle grime, banish odors and freshen clothes with this common nontoxic cupboard staple

KITCHEN DESIGN Get Organized for Holiday Baking

By Laura Gaskill

Before you crack that first egg, establish a game plan for stress-free success

KITCHEN DESIGN Key Measurements for Your Kitchen Design

By Steven Corley Randel, Architect

Get the ideal kitchen setup by understanding spatial relationships, dimensions and work zones

SELLING YOUR HOUSE 10 Low-Cost Tweaks to Help Your Home Sell

By Lurdes Abruscato

Put these inexpensive but invaluable fixes on your to-do list before you put your home on the market

STANDARD MEASUREMENTS Key Measurements to Help You Design Your Home

Architect Steven Randel has taken the measure of each room of the house and its contents. You’ll find everything here

LIFE The Absolute Right Way to Hang Toilet Paper. Maybe

By Mitchell Parker

Find out whether over or under is ahead in our poll and see some unusual roll hangers, shelves and nooks

Sponsored

AIS Renovations

15 Reviews

Custom Craftsmanship & Construction Solutions in Franklin County, Ohio

More Discussions

Thinking of Petalique--What's your top 5 quick take-out?

12

Pomegranate treats? Sukkot?

3

National Chocolate Chip Cookie Day, Anyone?

11

Salt, just a little pinch

30

To Shortcake or Not to Shortcake

4