BAVARIAN NUTS FOR OKTOBERFEST
I've researched this well and talked with various companies that make these nuts for this celebration. Some used egg whites and one company, Bavarian Nut Company of New York, used a special German roaster from Germany to roast their nuts. Here's as close as I can come to an authentic recipe.
2 cups whole almonds, skin left on and toasted ***
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
2 tablespoons ea: honey and water
2 teaspoons vegetable oil
1 tablespoon vanilla extract
Mix sugar, salt and cinnamon in bowl and set aside.
In large skillet over medium heat, bring honey, water, oil and vanilla to a boil. Immediately stir in nuts and cook until liquid is absorbed, about 3 minutes. Transfer nuts to sugar mixture and toss to coat. Cool in single layer on sprayed tray. When cool, break up and store airtight at room temperature up to a month.
TIP FROM RITA'S KITCHEN
If you like a hot and sweet flavor, add a few dashes cayenne powder to the sugar mixture.
**To toast nuts: Pour in single layer on cookie sheet. Roast at 350 until fragrant, about 10 minutes.
OKTOBERFEST KETTLE CINNAMON PECANS
3-4 cups pecan halves, roasted (see above tip for roasting)
1/3 cup evaporated milk
1 cup sugar
2 tablespoons water
1 teaspoon vanilla
3/4 teaspoon cinnamon
Bring milk, sugar, water, vanilla and cinnamon to a gentle boil allowing sugar to dissolve. Add nuts and continue to cook until nuts are completely sugared with no syrup left in pan. Pour onto sprayed cookie sheet. Let cool and break up.