Mccormicks Sweet And Spicy Nuts Recipes

SWEET & SPICY NUTS

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.

SWEET, SALTY, SPICY PARTY NUTS

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.

SWEET AND SPICY CARIBBEAN NUTS

Steps:

• Preheat oven to 250°F. Mix sugar, Seasoning and cinnamon in small bowl until well blended. Beat egg white in large bowl until foamy. Add nuts; toss to coat well. Add spice mixture; toss to coat nuts evenly.
• Spread nuts in single layer on lightly greased baking sheet.
• Bake 1 hour, stirring once. Cool slightly and break apart. Cool completely. Store in airtight container up to 2 weeks.

SWEET AND SPICY NUTS

Steps:

• Preheat oven to 300 degrees F.
• Spray large baking sheet with nonstick spray.
• Melt butter in large nonstick skillet over medium heat.
• Add next 8 ingredients; stir until sugar dissolves, about 1 minute.
• Add all nuts; stir until butter mixture coats nuts thickly, about 2 minutes.
• Spread nut mixture in single layer on prepared sheet.
• Bake until nuts are glazed and deep brown, stirring often, about 25 minutes.
• Cool nuts completely on sheet, stirring occasionally.
• (Can be made 1 week ahead. Store airtight at room temperature.).
• Makes 6 cups.

SWEET AND SPICY NUTS

Steps:

• Preheat oven to 325°f.
• Grease two 15 1/2" x 10 1/2" jelly-roll pans.
• In small bowl, stir sugar, salt, cumin, cinnamon, black pepper, and red pepper.
• In large bowl, with wire whisk, beat egg white until foamy.
• Stir nuts into egg white.
• Add sugar mixture; toss until nuts are thoroughly coated.
• Divide nut mixture between prepared jelly-roll pans, spreading evenly.
• Bake nuts 25-27 minutes or until golden brown and dry, stirring twice during baking.
• With slotted spoon, transfer nuts to waxed paper; spread in single layer to cool.
• Store nuts in tightly covered container at rool temperature up to 1 month.

MCCORMICK'S SWEET AND SPICY NUTS

Steps:

• Preheat oven to 250.
• Combine sugar, cinnamon, allspice, season-all, nutmeg and pepper in medium bowl; set aside.
• Beat egg white until foamy.
• Add nuts, tossing to coat.
• Add spice mixture, toss to coat nuts evenly.
• Spread nuts on greased baking sheet in a single layer.
• Bake 1 hour, stirring once.
• Cool slightly and break apart.
• Cool completely and store in airtight container up to 2 weeks.