Sugared Curry Walnuts Recipes

SUGARED WALNUTS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Beat egg white and water together in a bowl using an electric mixer until frothy. Add walnuts to egg white mixture and stir until coated.
• Mix sugar, cinnamon, and salt together in a bowl; add to walnuts and stir until coated. Spread coated walnuts onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until walnuts are fragrant and crisp, about 1 hour.

CONTEST-WINNING SUGAR 'N' SPICE NUTS

Steps:

• In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. , Bake at 300° until golden brown, 18-20 minutes, stirring once. Cool. Store in an airtight container.

CANDIED CURRIED PECANS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a large-rimmed baking sheet with aluminum foil.
• Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper together in a small bowl.
• Heat honey, butter, and remaining 1/4 teaspoon salt together in a saucepan over medium heat; stir pecans into the honey mixture. Remove saucepan from heat and add spice mixture. Toss to evenly coat pecans. Spread coated pecans in an even layer on the prepared baking sheet.
• Bake in the preheated oven until pecans are dry and toasted, about 40 minutes. Remove from oven and cool completely. Separate pecans.

SUGAR GLAZED WALNUTS

Steps:

• Lightly grease a baking sheet. In a 1 quart glass measure, combine walnut halves, sugar, and water. Cook in microwave oven on high setting for 8 to 8 1/2 minutes, or until sugar has caramelized. Stir several times during cooking. Pour out onto prepared baking sheet, and separate into pieces. Let cool completely. store in an airtight container.

SUGARED CURRY WALNUTS

Steps:

• *Directions for toasting nuts from the Diamond Nut web site: Spread nuts in a single layer on an ungreased baking pan. Place in 350F oven and bake 5 to 12 minutes or until nuts are golden brown.
• Stir once or twice until toasty and fragrant.
• Remove from pan to cool. Nuts will continue to brown slightly after removed from oven.
• Then in a large skillet, heat oil over medium heat.
• Stir in the ginger, curry powder and cayenne until smooth.
• Add sugar and honey; stir until blended.
• Stir in walnuts until well coated.
• Spread onto waxed paper lined baking sheet.
• Sprinkle with salt.
• Cool and break apart.
• Store in an airtight container.

CURRIED WALNUTS

Steps:

• Combine all ingredients in the slow cooker and stir to thoroughly.
• combine.
• Cook covered on high heat for 2 hours, stirring 2 or 3 times during cooking.
• Cool and store in an airtight container for up to 3.
• weeks.

SUGARED WALNUT FRUIT SALAD

Steps:

• In a small bowl, combine walnuts and water; drain. Toss walnuts with sugar. Spread in a single layer on a greased foil-lined baking sheet. Bake at 350° for 5-6 minutes or until golden brown. Cool on pan, stirring occasionally., In a large salad bowl, combine the oranges, grapes, kiwi, peach and strawberries. Sprinkle with sugared walnuts; toss lightly. Sprinkle with orange zest if desired.

SUGARED WALNUTS

Steps:

• Spread the walnuts out on a large cookie sheet; bake at 275° for about 15 minutes, stirring frequently.
• Remove from oven and set aside.
• Combine the sugar, water, cinnamon and salt in a 3 quart saucepan and cook to 236°, soft-ball stage, WITHOUT STIRRING. Note: Use a candy thermometer for exact temperature if at all possible. You get much better results.
• Remove from heat and stir in the vanilla and the nuts.
• Stir gently until the nuts are well coated and mixture has begun to cool down.
• Turn out onto a greased cookie sheet, separating any pieces that have clumped together.
• Cool completely.

CHINESE SUGARED WALNUTS

Steps:

• Put the nuts in a bowl and add boiling water to cover. Let stand 30 minutes. Drain thoroughly and pat dry.
• Preheat oven to 300 degrees.
• Spread the nuts out in one layer on a jelly-roll or other flat pan. Place the nuts on the middle shelf of the oven and let bake 30 minutes.
• Reduce the oven heat to 250 degrees. Turn the pan around in the oven and let bake 10 minutes. Continue baking until nuts are almost dry but with a touch of moistness at the core.
• Ten minutes before serving, place a wok or heavy skillet over moderate heat and add the oil. Swirl it around and add the nuts. Stir briefly until coated. Sprinkle with salt. Sprinkle with sugar, one teaspoon at a time, shaking the wok and stirring. Cook until sugar melts and caramelizes around the nut halves, about three or four minutes. Serve hot from the pan or while still warm.