Go Nuts for the Holidays: These Tasty 5 Make it Easy
Give your nutcracker a break and add festive flavor—and a touch of effortless elegance—to your favorite seasonal recipes with our selection of nuts, nut butters and dessert spreads.
Baking up bundles of yuletide sweets? Up the flavor with whole and chopped Sicilian pistachos and Italian IGP hazelnuts. Making chestnut stuffing for your holiday bird? Go nutty for our French Cooked Chestnuts (already steamed and peeled for you). Read on for 5 products we're nuts for and how to use them.
These Sicilian pistachios—grown on the slopes of Mt. Etna near the town of Bronte—are the crème de la crème of pistachios: vibrantly green, intensely aromatic and ready for all your baking and garnishing needs.
Get nutty: For an easy appetizer, roll a log of fresh goat cheese in a mixture of crushed pistachios, chopped parsley and freshly grated lemon zest.
These IGP-protected hazelnuts capture the true essence of what a hazelnut should taste like—rich and creamy with subtly sweet roasty notes.
Get nutty: Use these straight out of the jar as a garnish for sweet and savory dishes. Our seasonal favorite: Winter Squash & Sage Ravioli tossed with browned butter and topped with chopped hazelnuts.
Skip the hassle of peeling chestnuts and purchase them already steamed and peeled. All you have to do is add them to your favorite holiday recipes.
Get nutty: Fold chopped chestnuts into a sweet-and-savory stuffing made with cubes of French bread, crispy pancetta and pitted Agen prunes.
Marron glacés—the classic French and Northern Italian yuletide confection—is an essential to any European-inspired holiday table. These whole, candied chestnuts—individually-wrapped and tucked in a gift box—also make a gorgeous gift.
Dip your spoon into this luscious Nocemiele spread and let your taste buds be whisked away by the delicate flavor of Italian Sorrento walnuts balanced with nuanced notes of honey and subtle hints of maple.
Get nutty: Swirl into whipped cream, dollop atop slices of toasted Italian Pandoro and garnish with chopped roasted walnuts.