Maple Spiced Nuts From King Arthur Flour Recipes

MAPLE SPICE NUTS

Steps:

• Heat oven to 350 degrees.
• Heat oil in large skillet (I use cast iron) over high heat. Add almonds; saute, stirring 2 to 3 minutes, until almonds begin to brown. Add pecans; saute 1 minute. Add peanuts; saute 1 minute more.
• Lower heat to medium-high. Sprinkle nuts with salt, coriander, black pepper and cayenne pepper; toss to coat nuts.
• Pour maple syrup over nuts, saute until syrup is evaporated and nuts are lightly caramelized, 1 minute. Spoon into 15 x 10 x 1 inch baking pan or cookie sheet.
• Bake in 350 degree oven, tossing occasionally, for 30 minutes or until no longer sticky. Cool completely.

MAPLE SPICED NUTS FROM KING ARTHUR FLOUR

Steps:

• In large skillet over medium high heat, melt butter and add nuts.
• Cook, stirring occasionally for 3-4 minutes, until nuts are fragrant and beginning to toast.
• Add remaining ingredients, stirring until sugar begins to melt.
• Lower heat to medium and cook for another 3-4 minutes, until nuts are nicely caramelized around the outside.
• Transfer nuts to a parchment lined baking sheet to cool, stirring periodically so they don't clump.

MAPLE WALNUT BISCOTTI - KING ARTHUR FLOUR

Steps:

• Preheat the oven to 350°F Lightly grease a large baking sheet; or line with parchment.
• Toast the walnuts by spreading them in a single layer in a 9" x 13" (or similar size) pan, and baking in a preheated 350°F oven for 8 to 10 minutes, till they're a light golden brown.
• Beat together the eggs, sugars, maple syrup, and maple flavor, if you're using it.
• Add the melted butter, beating till smooth.
• Mix in the flour, baking powder, and salt, then the nuts.
• Divide the dough in half on a lightly greased or parchment-lined baking sheet.
• Using your fingers, shape each half into a rough 10" rectangle, about 4" wide and 1/2" thick. (Note: if dough is sticky sprinkle a little flour on the cutting board and on the dough to spread).
• Using your fingers or a bowl scraper, smooth the top and sides of the rectangles. Sprinkle the top of each rectangle with 1 tablespoon maple sugar, if desired.
• Bake the biscotti dough for 25-30 minutes. Remove from the oven, and cool for about 10 minutes; cooling the dough allows you to cut it more easily, with less crumbling.
• Use a sharp chef's knife to cut the baked dough, slightly on the diagonal, into generous 1/2"-thick slices. Place the slices close together on the prepared baking sheet. If you can balance them upright (rather than laying them flat), so much the better; you won't have to turn them during their second bake.
• Bake for about 15-20 minutes, till the biscotti's cut sides are beginning to brown. (note: I put two cookies sheets in the oven at the same time, rotating them halfway through at around 7 or 8 minutes) Remove them from the oven, and cool right on the baking sheet.