Cajun Roasted Nuts Recipes

Steps:

• Preheat the oven to 200 degrees F. Line a baking pan with parchment.
• Mix the sugar, Cajun seasoning and cayenne together in a small bowl. If your Cajun seasoning does not contain salt, add 3/4 teaspoon salt.
• Mix the warm bacon fat or butter with the garlic in a large bowl. Add the almonds, cashews, pecans and peanuts and toss to coat well.
• In another large bowl, whisk the egg white vigorously until foamy. Add the nuts to the egg white and toss to coat. Add the seasoning mix and toss to coat.
• Spread the nuts on the prepared baking pan in a single layer. Bake, stirring every 10 to 15 minutes, until glossy and lightly toasted, about 1 hour. Cool completely; the nuts will crisp as they cool.

Steps:

• Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
• Whisk the egg white, sugar and Cajun seasoning in a medium bowl until thoroughly blended and slightly foamy. Add the pecans and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes, until the nuts are fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool.
• Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.

Steps:

• In a large bowl, mix the first six ingredients. Add nuts; toss to coat. Spread onto a 15x10x1-in. baking pan. , Bake at 300° for 35-40 minutes or until nuts are lightly toasted and appear dry, stirring occasionally. Serve warm or at room temperature. Store in an airtight container.

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.

Steps:

• Preheat oven to 400 degrees F.
• Place blanched almonds and hazelnuts on a cookie sheet and roast 7 to 8 minutes; your nose will know when they're done.
• Melt butter in small skillet with hot sauce, grill seasoning, and cumin. Remove from heat.
• Remove toasted nuts from oven and drizzle with butter and spices. Add smoked nuts and seeds to the cookie sheet and toss Everything Nuts to combine. Transfer nuts to a serving dish.
• Serve warm.

Steps:

• Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. In a medium bowl, whisk egg white until frothy. Then whisk in sugar and seasonings (if you only have garlic salt, add only 1/4 tsp (1 mL) salt) until blended. Add peanuts and stir to coat.
• Spread peanuts out on prepared baking sheet. Roast in preheated oven, stirring a couple of times until nuts are golden brown and mixture is barely sticky, 20 to 25 minutes. Taste, adding a little more salt if needed. Cool completely, breaking up nuts as they cool. Store in an airtight container for a couple of weeks.