SWEET & SPICY ROASTED PARTY NUTS
These party nuts are a little sweet and a little spicy. They're completely irresistible! Be sure to buy unsalted, raw nuts for this recipe. Feel free to make it your own-I love to add fresh rosemary! Recipe yields 5 1/2 cups mixed nuts.
Provided by Cookie and Kate
Categories Appetizer
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn't get stuck to the pan (this is important). Pour the almonds, pecans and pepitas onto the pan and set it aside.
- In a small bowl, combine the optional rosemary (or any other added seasonings), maple syrup, melted butter, salt, vanilla, and cayenne (if you using). Gently whisk until blended.
- Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Spread the mixture in a single layer across the pan (the maple syrup will pool on the bottom of the pan, but that's okay).
- Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the pecans cool.)
- Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps (this may or may not be necessary).
- Let the nut mixture cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.
Nutrition Facts : ServingSize 1/4 cup, Calories 202 calories, Sugar 2.2 g, Sodium 80.6 mg, Fat 18.4 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 6.5 g, Fiber 3.2 g, Protein 6.3 g, Cholesterol 2.8 mg
SWEET SPICED NUTS
I make these pecans for Christmas every year. They make a great gift.
Provided by Beth McDaniel
Categories Nuts
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 250 degrees. Butter a large cookie sheet.
- 2. Mix together all dry ingredients.
- 3. Beat egg white with cold water until frothy but not stiff. Add spiced sugar mixture, stir well.
- 4. Add nuts, stir will to coat.
- 5. Spread nuts on pan, place in oven. Bake for 1 hour, stirring to separate every 15-20 minutes.
- 6. Remove from oven when dry and toasty.
SWEET SPICED NUTS
Steps:
- Put oven rack in middle position and Preheat oven to 350°F.
- Toast hazelnuts in 1 layer in a large shallow baking pan (1 inch deep) until pale golden and skins are blistered, 10 to 15 minutes. Wrap nuts in a kitchen towel and let steam 1 to 2 minutes, then rub off any loose skins in towel (don't worry if some skins don't come off). Cool nuts completely on plate.
- Reduce oven temperature to 325°F and line shallow baking pan with parchment paper.
- Whisk together sugar, cinnamon, nutmeg, and allspice in a large bowl.
- Whisk egg white in small bowl until foamy, then add hazelnuts and almonds and toss to coat. Transfer nuts to sugar mixture and toss to coat.
- Arrange nuts in 1 layer in pan and bake, shaking pan occasionally, until golden brown, 20 to 25 minutes. Cool nuts completely in pan on a rack.
SWEET SPICED NUTS
These glossy, burnished, not-too-sweet and not-too-spicy nuts are irresistible. With fresh or dried fruit, they make an elegant dessert. Or add to one of our Fruit & Cheese Plates. A great little something to snack on, too-we like to keep them around to nibble on when supper is a little late. They keep for up to a month.
Yield yields 3 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°. Generously oil a baking sheet.
- In a saucepan on medium-high heat, stir together the sugar, 1/4 cup of water, salt, pepper, cardamom, cinnamon, and cayenne and bring to a boil. Reduce the heat to a simmer and stir constantly for a minute, until the sugar is dissolved. Remove from the heat and add the nuts and mix well to evenly coat them with the syrup. Remove the coated nuts with a slotted spoon and spread them out on the prepared baking sheet.
- Bake until browned, 10 to 15 minutes, stirring once after 5 or 6 minutes. After you've taken them out of the oven, stir again to break apart any clusters. Allow the nuts to cool before serving.
SWEET AND SAVORY SPICED NUTS
Provided by Andrea Albin
Categories Bake Thanksgiving Vegetarian Quick & Easy Cocktail Pecan Walnut Healthy Cinnamon Cumin Paprika Gourmet
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with rack in middle. Lightly oil a 4-sided sheet pan.
- Whisk together sugar, spices, and 3/4 teaspoon salt in a small bowl. Whisk egg white in a medium bowl until frothy, then stir in nuts. Add spice mixture and toss to coat.
- Spread nut mixture in 1 layer in sheet pan. Bake, stirring once or twice, until dry and well toasted, about 20 minutes. Loosen nuts from pan, then cool completely.
- What to drink:
- Schloss Saarstein 1st Growth Riesling Kabinett '08
SWEET AND SPICY ALMONDS
An addictive snack that's great for parties or just having around the house--you'll be amazed how quickly they disappear!
Provided by katiebecck
Categories Appetizers and Snacks Nuts and Seeds
Time 1h25m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
- Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
- Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 13.8 g, Fat 18.5 g, Fiber 4.2 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 288.5 mg, Sugar 8.4 g
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