Appetizers

from Cooking Jewish: 532 Great Recipes from the Rabinowitz Family 

From Cooking Jewish: 532 Great Recipes from the Rabinowitz Family (Workman) by Judy Bart Kancigor
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I happened to be testing Rita's Special Kugel the day before my sister-in-law Karina’s birthday party. Not realizing the party was catered, I brought it, but no problem – caterer Cathy Giannone of It’s a G Thing Caterers generously made room for it on the buffet. While we were eating, my brother, Gary, speared a candied walnut from Cathy’s outrageous salad and said, “Can you believe how good these are? You should put them in the kugel!” I said, “Get me the recipe and I will!”

These are the richest, crunchiest caramelized walnuts that ever graced a salad…or a kugel! But there’s never enough for either one, because the snackers get to them first. You can try this recipe with pecans or other nuts as well.

To add Toffee Walnuts to your kugel batter, strain them first to release any excess brown sugar.

1/2 cup (packed) dark brown sugar
1 1/2 cups walnut pieces
3 tablespoons butter