Nut recipe collection

Salted peanut bread machine loaf with dry roasted peanuts, whole wheat flour, and butter. A sweet-salty yeast bread with crunchy peanut pieces in every slice.

Salted peanut chews with a brown sugar shortbread crust, gooey marshmallow layer, and a crunchy peanut butter chip topping loaded with crisp rice cereal and salted peanuts.

Cocoa espresso brownie bars with walnuts, made with egg substitute and corn oil spread for a lighter take. Fudgy, coffee-spiked, and dusted with powdered sugar.

Sand tarts, a classic Pennsylvania Dutch butter cookie rolled paper-thin, brushed with egg white, sprinkled with cinnamon sugar, and topped with a pecan half. Crisp, buttery, and delicate.

Sandwiches glace: vintage party canape with rye bread, smoked ham, sour cream cheddar spread, and a gelatin-mayonnaise glaze. A mid-century tea-party classic.

Santa cookie wreath, a festive gingerbread ring shaped from boxed mix, ringed with holly-leaf cookies and finished in melted candy coating. A fun edible centerpiece for the holiday table.

Santa's Whiskers are festive slice-and-bake cookies with candied cherries and pecans in a buttery dough, rolled in flaked coconut for a snowy, whiskery edge.

Santa's white fudge made with sour cream, corn syrup, and sugar cooked to soft-ball stage, then loaded with candied cherries and pecans. Creamy holiday candy in an 8x8 pan.

Sarnapur is a creamy yogurt and Swiss chard soup with walnuts, rice, cilantro, and fresh mint. A traditional Middle Eastern soup served hot or cold.

Thai satay sauce from scratch: a dry-toasted aromatic paste of chiles, shallots, garlic, and galangal cooked into coconut milk with peanuts, sesame, tamarind, and fish soy.

Sauerkraut apple cake with walnuts, cinnamon, and nutmeg topped with orange-cinnamon cream cheese frosting. A secret ingredient cake nobody can guess.

Saus kacang is an Indonesian peanut sauce made with ground chili, garlic, shrimp paste, peanut butter, tamarind, and coconut milk. The classic satay dipping sauce.

Indonesian peanut sauce with shrimp paste, dried chile, garlic, coconut milk, and crunchy peanut butter. This Saus Kacang builds deep savory flavor and is ready in 20 minutes.

Butter-sauteed bananas with a thick maple praline sauce made from real maple syrup, heavy cream, and toasted pecans. Serve warm over vanilla ice cream.

Sauteed carrots with sliced almonds, apple juice, and lemon. Tender-crisp, lightly golden, and naturally sweet. A quick side dish ready in 20 minutes. Dairy-free and kosher-friendly.

Sauteed soft-shell crab in sizzling butter topped with browned pecans. A Cajun classic with just 4 ingredients and crispy, golden results in under 30 minutes.