Fruity Spiced Glazed Nuts Recipes

FRUITY-SPICED GLAZED NUTS

Steps:

• Melt butter in large nonstick skillet on medium heat. Stir in pecans.
• Add dry gelatin mix spices; toss to coat. Cook until gelatin is melted and pecans are evenly coated, stirring constantly. Add red pepper; mix lightly.
• Spread onto waxed paper-covered tray. Cool. Store in tightly covered container at room temperature.

SPICY GLAZED PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with foil or parchment paper.
• In a saucepan over medium heat, combine the sugar, water, and cayenne pepper. Stir and bring to a boil; let boil 2 minutes. Remove pan from heat; gently stir in nuts until evenly coated and the sugar mixture begins to thicken. Spread nuts over the prepared baking pan. Bake until browned, about 15 minutes. Remove pan from oven and let nuts cool. Place in a plastic bag, and gently tumble together to remove any excess glaze. Serve warm or store in an airtight container.

SPICED GLAZED NUTS

Steps:

• Preheat oven to 250.
• Combine sugar, cinnamon, allspice, seasoned salt, nutmeg, and black pepper in a large bowl. Set aside.
• Beat egg white until foamy. Add nuts, tossing to coat. Add to spice mixture tossing to coat evenly.
• Spread nuts on a greased baking sheet (a baking stone works great for this) in a single layer. Bake one hour, stirring once. Cool slightly on the baking sheet and break apart, if need be. Cool completely and then store in an airtight container up to two weeks.

GLAZED NUTS

Steps:

• In a heavy 8 inch skillet combine nuts, sugar and butter.
• Cook over med heat, stirring constantly until sugar is melted and golden in color and nuts are toasted (about 7 minutes).
• Spread nuts on a butter cookie sheet or aluminum foil, separating nuts.
• Sprinkle lightly with salt.

FIVE-SPICE GLAZED NUTS

Steps:

• Bring a large pot of water to a boil. Add nuts and blanch for a quick 30 seconds. Drain well, and transfer to a medium bowl. While nuts are still hot and slightly wet, add powdered sugar and toss to coat. Continue stirring and tossing until all the sugar has "melted" into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly. So be sure it coats each nut.
• In a large, heavy-bottomed skillet, heat about 1 inch of oil to 350°F
• Stir the nuts again before frying. Using a large Asian Strainer.
• or slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.Not a good thing!) Fry in small batches until the nuts are medium brown, about 30-45 seconds; be careful not to overcook. Use a Asian Strainer or slotted spoon to remove the nuts from the oil, and scatter them on an unlined baking sheet to cool slightly.
• In a small bowl, stir together the five-spice powder with 1/4 teaspoon salt and a pinch of freshly ground pepper.
• While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix to taste, and toss well after each addition. When cool, pack into an airtight jar.
• They will keep at room temperature for at least 2 weeks if no one knows they are there!