Orange Espresso Spiced Nuts Recipes

ORANGE ESPRESSO SPICED NUTS

Steps:

• 1. Heat oven to 325 degrees. Line a 15x10x1 inch jelly roll pan with aluminum foil, extending foil over the edges. Melt butter in oven in foil lined pan.
• 2. Meanwhile, combine sugar, espresso powder, cinnamon and salt in a small bowl.
• 3. Place egg whites in medium bowl. Beat at high speed, scraping often, until soft peaks form. Continue beating, gradually adding sugar mixture until stiff peaks form. Gently stir in nuts and orange zest.
• 4. Spread nut mixture over melted butter in pan. Bake, stirring every 10 minutes to thoroughly coat nuts with egg mixture and butter, for 20 to 30 minutes, or until nuts are browned. Cool completely. Store in containier with tight fitting lid.

ORANGE-ANCHO SPICED NUTS

Steps:

• Preheat oven to 275°. In a large bowl, beat egg white and water until frothy. Add nuts; stir gently to coat. Combine the sugar, pie spice, orange zest and chili pepper; add to nut mixture and gently stir to coat., Spread into an ungreased 15x10x1-in. baking pan. Bake 35-40 minutes or until lightly browned, stirring once. Sprinkle with chips. Cool completely. Break into pieces. Store in an airtight container.

CRUNCHY ORANGE CARDAMOM SPICED NUTS

Steps:

• Preheat oven to 300 degrees F; line a baking sheet with parchment paper, then spray with cooking spray.
• Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with orange zest, orange juice, vanilla extract, and salt.
• Add nuts and toss to coat; drain in a colander for 4 to 5 minutes.
• Combine sugar, ground cardamom, and pepper; add nuts and toss to coat with spices; spread nuts out on the prepared baking sheet.
• Bake until dry and crisp, turning baking sheet once halfway through cooking, about 40 to 45 minutes.
• Cool, then break apart nuts and serve.
• Store in an air tight container for up to 3 weeks.

ORANGE ESPRESSO SPICED NUTS

Steps:

• Heat oven to 175. Celsius.
• Line a baking pan with heavy duty foil.
• Melt butter in oven in pan with foil.
• Meanwhile combine sugar, espresso powder, cinnamon and salt in a small bowl.
• Place egg whites in a medium bowl. Beat at high speed, scraping bowl often, until soft peaks form.
• Continue beating, gradually adding sugar mixture, until stiff peaks form.
• Gently stir in nuts and orange peel.
• Spread nut mixture into pan over melted butter, bake stirring every 10 minutes to thoroughly coat nuts with egg white mixture and butter for 25-30 mins or until nuts are browned.
• Cool completely before storing in an air-tight container.