Going Nuts For Thanksgiving

Diana Helfand
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Wednesday - November 21, 2007
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If your name is Sherry Fox and you are a dog groomer, what do you name your business? Why, “Fox and Hounds,” of course!

Sherry is originally from Illinois, and has been living in Hawaii for 30 years. An Enchanted Lake resident, Sherry is a graduate of the New York School of Dog Grooming. She has been grooming dogs for more than 10 years.

This is dedicated to Sherry, a gentle, caring person who enjoys working with animals!

If you are having guests for Thanksgiving, this before-dinner snack goes well with wine or cider, and is a nice warm-up for the palate.

I like to use a variety of nuts, but you may substitute any combination of nuts you prefer. Nuts are high in fat, but if you snack in moderation they are healthy for you, as they contain very little saturated fat. Nuts may be stored in the refrigerator, or may be frozen for up to one year to keep them from going rancid.

The macadamia nut is the fruit of a tree that is thought to have originated in Australia. Macadamias were introduced into Hawaii in the late 1800s and became commercially successful in the early 1900s. Today, both Hawaii and Australia are leading producers of macadamia nuts. Macadamia nuts are a good source of magnesium and potassium, and contain thiamine, zinc, iron, copper, niacin and phosphorous.

Walnuts have been cultivated for thousands of years. They are an excellent source of copper and magnesium, and a good source of potassium, vitamin B6, folic acid and thiamine. They contain fiber, phosphorus, niacin, iron, riboflavin and pantothenic acid.

Almonds are thought to have originated in Asia and North Africa. The almond is an excellent source of magnesium and potassium and a good source of phosphorus, niacin, copper, riboflavin and zinc. They also contain folic acid, calcium, iron and thiamin.

A Happy Thanksgiving to all!


* 2 cups macadamia nuts (dry roasted)
* 2 cups walnut halves
* 2 cups almonds (dry roasted)
* 1/2 cup Smart Balance light margarine
* 1/2 cup brown sugar
* 1/2 cup sugar
* 1 teaspoon cinnamon
* 1/2 teaspoon allspice
* 1/4 teaspoon nutmeg
* 1/4 cup water

Line a large baking sheet with wax paper.

Place margarine in a large, deep microwave-safe dish and heat until melted. Stir in sugars and mix until combined. Add cinnamon, allspice, nutmeg and water and stir until combined. Microwave on high for 2 minutes. Stir in the nuts to coat well. Microwave for 1 minute and stir, then microwave for about 7 to 8 more minutes, taking out and stirring after one minute increments. Spread nuts on waxed paper sheet to cool. Makes 6 cups of nuts.

Approximate nutrition analysis for serving size of 1/4 cup nuts:

Calories: 245 Fat: 22 grams Saturated fat: 4.3 grams Cholesterol: 0 milligrams Sodium: 45 milligrams Fiber: 2.8 grams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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