Moroccan Spiced Nuts Recipes

MOROCCAN SPICED FRUIT & NUT BREAD

Steps:

• Preheat oven to 350°. In a small saucepan, combine apricots, dates and orange juice; bring to a boil. Cook, uncovered, 1 minute. Remove from heat; let stand, covered, 10 minutes., In a large bowl, whisk flour, sugars, baking powder, salt and spices. In a another bowl, whisk eggs, milk, melted butter and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in coconut, pecans and apricot mixture., Transfer to a greased 9x5-in. loaf pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, beat remaining ingredients until blended. Serve bread with orange butter.

MOROCCAN SPICED ALMONDS

Steps:

• Preheat oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
• In a medium bowl, stir together the brown sugar, spices, salt, and pepper.
• To another medium bowl, add the egg white. Whisk briskly until frothy, about 30 seconds. Add the almonds and toss with a wooden spoon until coated. Add the spice mix and toss until the nuts are well-coated. Spread evenly on the baking sheet.
• Place in oven and bake, stirring once, until fragrant and toasted, about 45 minutes. Let cool completely and then serve. Nuts will keep well at room temperature in a sealed bag or jar for several days.

MOROCCAN SPICED NUTS

Steps:

• Heat oven to 325 degrees F.
• Pour mixed nuts in an even layer on a rimmed baking sheet.
• Toast 10 minutes in oven, then transfer to a bowl.
• In a small saucepan over medium-low heat, stir together honey and Moroccan spice mix 1 minute until smooth and heated through.
• Pour over nuts in bowl; toss to combine.
• Pour coated nuts in an even layer on rimmed baking sheet.
• Bake 30 minutes, tossing every 10 minutes, until warm and well-toasted.
• Cool 2 minutes, then toss with brown sugar and salt.
• Serve warm or at room temperature.