Soup Nuts

Recipe from

Oxmoor House


2 cups all-purpose flour
1 teaspoon salt
3 eggs, lightly beaten
2 tablespoons vegetable oil


Combine flour and salt in a medium mixing bowl; mix well. Stir in eggs and oil until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead lightly 3 to 4 times.

Divide dough into 5 equal portions. Shape each portion into a 12-inch rope. Cut each rope into 1/4-inch segments. Place segments on ungreased baking sheets. Bake at 375° for 12 minutes or until lightly browned, shaking pan occasionally. Serve Soup Nuts with hot soups or stews.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
My Notes

Only you will be able to view, print, and edit this note.

Add Note