CINNAMON SUGARED ALMONDS

Just 4 ingredients to make a scrumptious crunchy snack!

Ingredients

  • 3 cups Gurley’s Raw Whole Almonds
  • 1 cup sugar
  • 1/2 tbsp. cinnamon
  • 1/4 tsp water

Instructions

  1. In a large skillet combine sugar, cinnamon and water over medium high heat until sugar is dissolved.
  2. Add the almonds and stir constantly coating the almonds in the syrupy mixture.
  3. Keep stirring until the sugar crystallizes (this takes about 8-10 minutes) and it looks sandy. Don’t stop stirring.
  4. Remove from pan and spread on parchment paper or baking sheet.
  5. Let them cool for a few minutes before trying.
  6. Store in an airtight container.
  7. NOTE: You can change up the seasonings in place of cinnamon if you like or add a dash of cayenne pepper for a hot and sweet treat.

Homemede Granola Squares

Create your own delicious homemade granola bars at a fraction of the cost!

Ingredients

  • 3 cups quick cooking oats
  • 1 cup Gurley’s Flake Coconut
  • 1 cup Gurley’s sliced almonds
  • 1 cup mini semi-sweet chocolate chips
  • ½ cup dried cranberries
  • 1- 14oz. can sweetened condensed milk
  • 2 Tbsp. butter, melted

Instructions

  1. Preheat oven to 350 degrees
  2. Grease 9 x 13-inch pan
  3. In a large bowl, combine first 5 ingredients
  4. Stir in condensed milk and butter until well blended
  5. Spread mixture in pan pressing down firmly until surface is even
  6. Bake for 20 to 25 minutes until bars are lightly browned
  7. Cool for 5 minutes and cut into squares.
  8. Let bars cool completely before serving.

CHOCOLATE PEANUT COOKIES

Ingredients

  • 6 ounces unsalted butter
  • 1 cup brown sugar (packed)
  • 1/2 cup sugar
  • 2 tsps. vanilla
  • 2 large eggs
  • 2 1/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp. baking soda
  • 1 cup Gurley’s semi-sweet chocolate chips
  • 1 cup Gurley’s salted peanuts

Instructions

  1. Melt butter and allow to cool.
  2. In a medium bowl, beat together butter and sugars.
  3. Beat in vanilla, eggs, flour, baking powder & soda.
  4. Fold in chocolate chips and peanuts.
  5. Refrigerate dough for 20 minutes.
  6. Preheat oven to 350 degrees.
  7. Line a baking sheet with parchment paper.
  8. Shape chilled dough into flat disks about 2 1/2 inched in diameter and 1/2 inch thick.
  9. Bake for 15 minutes or until golden brown.
  10. Allow to rest on baking sheet for 3 minutes before transferring to a wire rack to cool completely.

Cherry Mash Balls

Ingredients

  • 1 lb. powdered sugar
  • 1 can creamy cherry frosting
  • 1 tbsp. butter, melted
  • 1/2 can sweetened condensed milk
  • 10 ounce jar maraschino cherries, chopped
  • 1 tbsp. vanilla
  • 1 package Gurley’s Golden Recipe Chocolate Almond Bark
  • 2 1/2 cups Gurley’s Golden Recipe Chopped Pecans (toasted)

Instructions

  1. Lightly toast chopped pecans by spreading evenly on a baking sheet and bake at 350 F for 5 minutes. Cool completely or refrigerate until needed.
  2. Combine powdered sugar, cherry frosting, butter, condensed milk, maraschino cherries and vanilla; mix well and chill for several hours. Form into balls. Melt chocolate almond bark according to directions and stir in Gurley’s toasted pecans. Dip balls in melted mixture. Set on waxed paper until set.

PINEAPPLE PECAN CHEESE BALL

This one first place at the Iowa State Fair appetizer division.

Ingredients

  • 2-8oz. pkgs. cream cheese,softened to room temperature
  • 1 8oz. can crushed pineapple, well drained
  • 1/2 cup finely chopped green peppers
  • 1/2 cup finely chopped green onions
  • 1 tsp. lemon pepper seasoning
  • 1 tsp. seasoned salt (Lawry’s, for example)
  • 2 cups Gurley’s Chopped Pecans
  • assorted crackers

Instructions

  1. In a mixing bowl, whip cheese until smooth.
  2. Gently stir in pineapple peppers onions, seasonings and 1/2 cup pecans.
  3. Turn out onto a sheet of plastic wrap and shape into ball.
  4. Refrigerate several hours or overnight.
  5. Before serving, roll cheese in the remaining 1 1/2 cups of chopped pecans.
  6. Serve with crackers.

Hot Pecan Beef Dip

This is a winner at church events and company parties. A delicious dip with chipped beef, scallions, and cream cheese topped with buttered pecans. Yum!

You can also spoon into a small crock pot and cook on low for 2 hours. Serve with crackers or pita chips.

Ingredients

  • 1 bag of Gurley’s chopped pecans
  • 2 tablespoons butter
  • 1 package (8 ounces) cream cheese, softened
  • 2 teaspoons milk
  • 1/2 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 package (3 ounces) dried beef, finely chopped
  • 1 small onion, grated
  • 1/4 cup finely chopped green pepper
  • Assorted crackers or pita chips

Instructions

  1. In a small skillet, sauté pecans in butter until toasted; set aside.
  2. In a small bowl, beat cream cheese and milk until smooth.
  3. Add the sour cream, garlic powder and pepper; mix well.
  4. Stir in the beef, onion and green pepper.
  5. Spoon into a greased shallow 3-cup baking dish.
  6. Sprinkle with toasted pecans.
  7. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Strawberry-Walnut Salad

Ingredients

  • 4 c. spinach or romaine, well washed and drained
  • 1 c. celery, thinly sliced
  • 1 c. oranges, sliced
  • 1 c. strawberries, sliced
  • 1/2 c. Gurley’s Walnuts
  • Toss with raspberry vinaigrette dressing (below). Add 2 cups cooked chicken for a delicious main dish salad.
  • Raspberry Vinaigrette Dressing:
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. Dijon mustard
  • 1 c. olive oil (or canola)
  • 1/4 c. raspberry vinegar

Instructions

  1. Place salt, pepper, mustard and a few drops of oil and blend with whisk until smooth.
  2. Continue adding vinegar and oil gradually, whisking until smooth.
  3. Store in covered jar in refrigerator.
  4. Makes 1 1/2 cups.

Broccoli Sunflower Salad

Ingredients

  • 1/2 lb. bacon
  • 1 bunch broccoli
  • 1 head cauliflower
  • 1-3oz. pkg. Gurley’s Sunflower Nuts
  • 1 cup raisins
  • optional: 1/2 cup dried cranberries
  • DRESSING:
  • 1 cup mayonnaise (not Miracle Whip)
  • 2 tbsp. cider vinegar
  • 1/2 cup sugar
  • 1/3 cup onion, finely chopped

Instructions

  1. Fry bacon until crisp; crumble.
  2. Clean and chop broccoli and cauliflower into bite sized pieces.
  3. Mix with bacon, sunflower nuts and raisins.
  4. Mix together dressing ingredients and pour over salad.
  5. Serve immediately.

PINEAPPLE PECAN CHEESE BALL

Ingredients

  • 2-8oz. pkgs. cream cheese,softened to room temperature
  • 1 8oz. can crushed pineapple, well drained
  • 1/2 cup finely chopped green peppers
  • 1/2 cup finely chopped green onions
  • 1 tsp. lemon pepper seasoning
  • 1 tsp. seasoned salt (Lawry’s, for example)
  • 2 cups Gurley’s Chopped Pecans
  • assorted crackers

Instructions

  1. In a mixing bowl, whip cheese until smooth.
  2. Gently stir in pineapple peppers onions, seasonings and 1/2 cup pecans.
  3. Turn out onto a sheet of plastic wrap and shape into ball.
  4. Refrigerate several hours or overnight.
  5. Before serving, roll cheese in the remaining 1 1/2 cups of chopped pecans.
  6. Serve with crackers.

Pignoli & Pasta

Ingredients

  • 3 Tbsp butter
  • 3 fluid ounces olive oil
  • 3 cloves garlic, minced
  • 1-2oz. pkg. Gurley’s Pine Nuts
  • 15 ounces black or Kalamata olives, sliced
  • 3 Tbsp capers, rinsed, minced
  • 1 Tbsp basil, minced
  • 1 Tsp oregano, minced
  • 1 Tsp parsley, minced
  • 1 pound pasta, any shape
  • Salt, to taste
  • Black pepper, ground, to taste
  • 2 ounces Parmesan cheese, grated

Instructions

  1. Combine the butter with the olive oil and heat over medium heat in a large sauté pan.
  2. Add the garlic and pine nuts.
  3. Reduce heat to low and cook until the nuts are lightly roasted.
  4. Add the olives, capers, basil, oregano and parsley.
  5. Toss until heated through.
  6. Cook the pasta in a large saucepot of boiling salted water until al dente.
  7. Drain well.
  8. Toss the pasta with the nut-olive mixture over medium heat until the products are incorporated and heated thoroughly.
  9. Season to taste with salt and pepper.
  10. Sprinkle each portion with grated Parmesan cheese.