3 Nutty Christmas Recipes

You’ve hung the stockings on the mantel for Santa, put presents under the tree, and made your plans for the Christmas holiday. Now all that’s left to do is to figure out what to bake! Recipes made with nuts are perfect for the holidays (of course, if you have guests with nut allergies, let them know which items to avoid). Here are three nutty Christmas recipes that we think your loved ones will enjoy.

Glazed Nuts

Who doesn’t love the sweet and savory blend of glazed nuts, with that terrific crunch? Also called candied nuts, these treats are best enjoyed by the handful. This simple recipe combines ground cinnamon, ground cloves, and ground ginger with brown sugar and vanilla to create a sweetly spiced glaze. Choose your favorite kinds of nuts: walnuts, pecans, or even mixed nuts! Use raw nuts for this recipe, because you’ll toast them in the oven. And if you’re short on time, you can buy candied pecans or candied walnuts. We doubt your guests will complain!

Nutty Holiday Logs

This guilt-free recipe was created a by a registered dietitian, and it will still satisfy your sweet tooth! It combines chopped walnuts with sugar, spices, and grated orange zest, then rolls the mixture up into flaky phyllo dough. Once the logs are baked until golden and cooled, you’ll melt chocolate chips and drizzle the chocolate over the logs. Yum!

Christmas Fruitcake

Because fruitcake gets such a bad rap, it will be easy for you to wow your guests with this crowd-pleasing Christmas fruitcake recipe. It’s made from dried fruit instead of candied fruit and has a texture that’s light and cakey, less dense than you’d expect from a fruitcake. This recipe calls for dried cherries, dried mango, dried cranberries, and dried currants, though you can substitute your own favorite dried fruit in the same quantities. The chopped pecans add a nutty flavor and crunch. Top this fruitcake with a layer of almond paste, or just serve by itself! It’s delicious either way.

What are your favorite nutty Christmas recipes?

Image credits: Town and Country Gardens, Matthew Bietz 

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