Nut recipe collection

Buttermilk coffee cake with crushed toffee candy bars and pecans layered through a brown sugar crumb batter, baked in a mini Bundt pan. Crunchy, buttery, and perfect for brunch.

Toffee crunch cookies loaded with chocolate-covered almond toffee and chopped almonds. An eggless shortbread-style cookie with buttery, crisp edges and chunks of caramelized candy in every bite.

Toffee crunch chocolate chip cookies with oats, chopped toffee candy bars, pecans, and semi-sweet chocolate. Made in a food processor for fast, even mixing and chewy-crisp texture.

Peanut butter cookies studded with chocolate toffee bits and crowned with peanut halves. Makes 7 dozen tender, chewy cookies with crispy edges in just 30 minutes.

Tofu quiche with broccoli, cheese, and picante sauce blended into a creamy, high-protein filling. A lighter, lower-calorie twist on classic quiche.

Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.

Toll House chocolate oat bars made in the microwave in under 10 minutes. Oats, brown sugar, walnuts, and chocolate chips with a melted chocolate top layer.

Toll House crumb cake with sour cream batter, chocolate chips folded in, and a brown sugar walnut-chocolate streusel topping. The classic Nestlé coffee cake recipe.

Classic Tollhouse cookies with chocolate chips, walnuts, brown sugar, and butter. Crunchy, crumbly, and baked to a golden crisp with vanilla and a touch of hot water.

Chocolate chip walnut pie with melty chocolate chunks, toasted walnuts, and brown sugar baked into a flaky pastry crust. Cookie-meets-pie hybrid that begs for vanilla ice cream on top.

A homemade fudge recipe that is made the greatest combination: chocolate and peanut butter.

Chicken salad with sun-dried tomatoes, walnuts, and lime mayo dressing. A crunchy, tangy twist on classic chicken salad loaded with celery, peppers, and fresh chives.

Tomato and peach salad with caramelized almonds, basil, and lemon-olive oil dressing. The summer salad that proves tomatoes are a fruit. Ready in 20 minutes.

Upside-down apple pie with a caramelized brown sugar and pecan bottom that becomes the glossy top when flipped. Glazed and served warm with the nuts on display.

Topsy turvy apple pecan pie flips out of its pan like a tarte tatin, revealing a caramelized pecan-and-brown-sugar top crust over cinnamon-spiced Granny Smith apples. A Thanksgiving showstopper.

Upside-down apple pie with a caramelized pecan and brown sugar base that becomes a sticky, nutty topping when flipped. Cinnamon-nutmeg spiced apples in a double crust.