ROSEMARY SPICED NUTS
These lightly-spiced cocktail nuts are a cut above the store bought sort. Cayenne adds kick, brown sugar balances the salt and fresh rosemary provides an unexpected woodsy note that really makes them something special. They're fancy enough to toss into a shiny cellophane bag, tie with a bow and give as a gift.
Provided by Peter Mcquaid
Categories easy, quick, finger foods, appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a bowl, toss nuts with butter and spread out onto a baking sheet. Bake until golden, about 10 minutes, stirring frequently.
- While nuts roast, mix rosemary, sugar, cayenne and salt in a bowl. Add nuts and toss. Serve warm or cool.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 24 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 140 milligrams, Sugar 1 gram, TransFat 0 grams
ROSEMARY WALNUTS
My Aunt Mary started making this recipe years ago. Each time we visited, she would have a batch ready for us. The use of cayenne adds an unexpected zing to the savory combo of rosemary and walnuts. When you need a good housewarming or hostess gift, double the batch and save half for yourself. -Renee Ciancio, New Bern, North Carolina
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- Place walnuts in a small bowl. Spritz with cooking spray. Add the seasonings; toss to coat. Place in a single layer on a baking sheet., Bake at 350° for 10 minutes. Serve warm, or cool completely and store in an airtight container.
Nutrition Facts : Calories 166 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
LAVENDER AND ROSEMARY SPICED WALNUTS
Lavender and Rosemary Spiced Walnuts are great sprinkled in salads, as cake or cookie decorations, or served as a healthy appetizer or snack. Would make a delightful hostess gift, presented in a tin and tied with a pretty lavender ribbon. From Sharon Shipley's Lavender Cookbook.
Provided by BecR2400
Categories Dessert
Time 15m
Yield 2 cups of Lavender Spiced Walnuts, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter a baking pan and spread the walnuts. Bake for 5 minutes, stirring once, until lightly browned and fragrant. Set aside.
- In medium saucepan, combine the sugar, water, cinnamon, and salt. Over medium heat, boil without stirring until the mixture reads 238 degrees F (soft ball stage) on a candy thermometer. The sugar syrup is very hot, so take caution.
- Remove from the heat and stir in the lavender, rosemary, and walnuts. Work quickly and stir gently until all of the nuts are coated.
- Transfer the nuts to the buttered baking sheet and spread them in an even layer, separating them with two buttered forks.
- Cool. Stir in an airtight container at room temperature or in a heavy plastic bag in the freezer.
- *By crushing the lavender with a mortar and pestle instead of a spice grinder, you can release the essential oils and still keep the buds partially intact. This gives the nuts more visual appeal, because you can see the bits of lavender florets in the sugar coating.
Nutrition Facts : Calories 168.6, Fat 9.5, SaturatedFat 0.9, Sodium 145.8, Carbohydrate 20.9, Fiber 1.1, Sugar 19.1, Protein 2.2
SPICED LAVENDER WALNUTS
The blooming season has ended for my lavender bushes but now I have dried lavender on hand and recipes ready to test! Try these nuts in salads, sandwiches, trail mix or serve as a part of a party tray. From The Lavender Cookbook by Sharon Shipley. Note: when I did "research" for this recipe online, someone mentioned that they spread the nuts on a wire rack to allow the excess sugar to drip off the nuts. Place something underneath the rack to catch the drippings-wax paper, paper grocery bag, etc. I did not try this trick as it was after the fact.
Provided by COOKGIRl
Categories Nuts
Time 20m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spread the walnuts on parchment-lined cookie sheet. Bake 5-10 minutes or until lightly browned. Alternatively, the nuts can be lightly toasted in a skillet on the range.
- In a medium-sized saucepan, combine the sugar, water, cinnamon and salt.
- (After testing this recipe the thought ran through my head of using half of a cinnamon stick. fyi).
- Over medium heat boil the mixture *without* stirring until it reaches 238 degrees (soft-ball stage) on a candy thermometer. Be careful with this step as the sugar syrup is very hot and will burn your skin!
- Remove pan from heat and stir in the lavender, rosemary and walnuts.
- Using a buttered spatula, quickly stir until all nuts are coated.
- Transfer the walnuts to the cookie sheet and spread them singly in an even layer, separating the mixture using the buttered spatula.
- Cool.
- Store in an airtight container or in a Ziploc-type plastic bag in the refrigerator or freezer.
Nutrition Facts : Calories 770.4, Fat 50.9, SaturatedFat 4.8, Sodium 390.2, Carbohydrate 78, Fiber 5.7, Sugar 68.7, Protein 11.9
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- In a spice grinder, coffee grinder or small food processor, combine lavender and rosemary. Cover; grind or process to a fine powder. In a small mixing bowl, combine lavender mixture, sugar, salt and cinnamon. Set aside.
- In a large bowl, beat egg white and the water with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Add nuts; toss to coat. Sprinkle sugar mixture over walnuts; toss to coat.
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