Nut recipe collection

Honey nut spice bread with cinnamon, nutmeg, buttermilk, and chopped walnuts. Sweetened with honey and brown sugar for tender, lightly spiced quick bread.

Honey orange biscotti with pecans, orange juice concentrate, and orange zest, twice-baked until crunchy. A low-fat Italian cookie perfect for dipping in coffee or tea.

Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."

Buttermilk-soaked chicken breasts pan-fried in a seasoned flour crust, drizzled with honey bourbon butter sauce and topped with chopped pecans.

Honey pecan snaps spiced with cloves, cinnamon, and ginger, rolled in sugar and baked golden. Crisp edges with a chewy, honey-sweet center.

Honey roasted peanuts with just 3 ingredients: peanuts, butter, and honey tossed together and baked until golden brown. A 20-minute homemade snack.

Soft honey walnut drop cookies with sour cream, flaked coconut, and vanilla. Chewy, cakey, and lightly sweet with a walnut half pressed on top of each one.

Honey almond parfait is a frozen mousse-style dessert with whipped cream, honey-sweetened sabayon, and toasted sliced almonds. A French-inspired semifreddo that skips the ice cream machine.

Honey-almond rugelach are flaky cream cheese crescents rolled around honey-spiced almonds and dried cherries. A Jewish bakery classic with a sweet golden bite.

Broiled bananas and oranges drizzled with honey and walnuts, optionally flambeed with brandy. A fast, elegant fruit dessert ready in just 15 minutes.

Honey peanut butter cup cookies loaded with chopped peanut butter cups and chocolate chips in a cocoa-laced dough. Sweetened with honey and brown sugar for a chewy, fudgy cookie.

Honeyed peanut butter spread made by whipping butter, peanut butter, and honey together with optional toasted sesame seeds. A rich, spreadable 5-minute pantry staple.

This traditional Southern dish is served on New Year's Day for good luck throughout the year

Hot and spicy roasted almonds tossed in butter, Worcestershire sauce, cumin, cayenne, and garlic powder, then finished with coarse salt. An addictive bar snack ready in 30 minutes.

Hot artichoke seafood salad bakes lump crab, chopped artichoke hearts, Parmigiano-Reggiano, and a hit of hot sauce into a bubbly, golden party dip topped with toasted almonds. Serve hot with crackers.

Make-ahead hot chicken salad with crushed potato chips, cheddar, almonds, and creamy mayo-soup base. Assemble the night before, bake until bubbly for retro potluck perfection.