SWEET & SPICY NUTS
Hot and spicy with a hint of brown-sugar sweetness, these snacking nuts are simply sensational. You and your guests will not be able to stop munching! The quick-and-easy skillet recipe also makes a great stocking stuffer or last-minute holiday gift from the kitchen. -Patty Lok, Sherman Oaks, California
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 2 cups.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes., Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.
Nutrition Facts : Calories 321 calories, Fat 30g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 3g fiber), Protein 4g protein.
SWEET, SALTY, SPICY PARTY NUTS
I find this technique much easier than the stovetop pan method. You'll get beautiful, perfectly frosted nuts that are roasted evenly, with no bitter burned spots.
Provided by Chef John
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 27m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
- Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
- Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
- Transfer nuts to the prepared baking sheet and spread into a single layer.
- Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.
Nutrition Facts : Calories 219 calories, Carbohydrate 12.7 g, Cholesterol 1.9 mg, Fat 18.1 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 205.7 mg, Sugar 7.5 g
OVEN FRIES WITH TAHINI YOGURT AND SMOKY-SWEET NUTS
This is an alternative take on loaded fries, but the cheesy sauce is replaced with tahini yogurt and the bacon bits with smoky-sweet nuts. It's no less decadent, however, and a great one to dig into and share. Double up on the smoky-sweet nuts, if you like. They're an easy way to introduce both texture and flavor to dishes, and are particularly good spooned onto hummus.
Provided by Yotam Ottolenghi
Categories snack, finger foods, appetizer
Time 1h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
- On a large parchment-lined baking sheet (tray), toss the potatoes with the rice flour, oil and 1 teaspoon salt. Spread them out in an even layer so they're not overlapping. Cover the baking sheet tightly with foil and bake for 15 minutes, until the potatoes steam and soften slightly.
- Meanwhile, make the pickled stems: Add the herb stems to a small bowl with the vinegar and set aside to gently pickle.
- Prepare the nuts: Add the oil to a small frying pan and heat over medium-high. Once hot, add the pine nuts and almonds, and cook, stirring occasionally, until toasted and nicely browned, about 1 to 3 minutes. Remove from the heat and immediately stir in the sugar, nigella seeds, Urfa and Aleppo chile flakes, paprika, and 1/4 teaspoon salt. Transfer to a bowl.
- Make the tahini yogurt: Add all the ingredients to a bowl with 2 1/2 tablespoons water and 1/4 teaspoon salt; whisk until smooth. Add an additional 1 or 2 tablespoons of water, if needed, until the mixture is just pourable, since it tends to thicken as it sits.
- Remove the foil from the potatoes, turn the heat up to 425 degrees Fahrenheit/220 degrees Celsius and return to the oven for 15 minutes. Use a spatula to gently flip the fries over, separating them if they stick together at all, and bake for 20 to 25 minutes more, until nicely golden and crispy. Set aside to cool for 5 minutes.
- To serve, transfer the fries to a large serving platter and drizzle with the tahini yogurt. Spoon the nut mixture on top, followed by the pickled stems and their liquid. Serve immediately.
HOT AND SPICY NUTS (SMOKE HOUSE ALMONDS)
If you love Smoke House almonds then you will love these! They are great for serving at holiday season or for get-togethers, or just to munch on at any time...better make lots these will go fast!
Provided by Kittencalrecipezazz
Categories Fruit
Time 35m
Yield 1 1/2 cups of nuts
Number Of Ingredients 11
Steps:
- Set oven to 350°F.
- Mix all ingredients (first 9 ingredients) except the nuts and kosher salt; mix well.
- Add nuts; toss to coat.
- Arrange on cookie sheet.
- Bake until nuts are toasted (watch closely as these will toast quickly!).
- Toss with kosher salt (or 1/4 teaspoon or more regular table salt).
- Store in an airtight container or freeze for up to 3 months.
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