Chili Lime Nuts Recipes

Steps:

• Preheat oven to 350 degrees. In a medium bowl, using the back of a wooden spoon, grind salt with lime zest. Add dark-brown sugar, red-pepper flakes, and egg white and whisk together until frothy. Add cashews and toss to coat.
• Spread cashew mixture in a single layer onto a parchment-lined rimmed baking sheet. Bake until golden, 20 minutes. Let cool completely.

Steps:

• Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Place corn in a greased 13x9-in. baking dish. Brush corn with half the butter mixture. Cover and bake for 30 minutes., Uncover; brush corn with remaining butter mixture. Bake, uncovered, for 5-10 minutes or until tender.

Steps:

• In a large microwave-safe bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients; pour over cereal mixture and toss to coat., Microwave, uncovered, on high for 5 minutes, stirring three times. Spread onto waxed paper to cool. Store in an airtight container.

Steps:

• Melt butter in a large skillet over medium heat. Add chiles and lime zest. Cook, stirring, 15 seconds. Add peanuts, sugar, and salt. Cook, stirring, until glossy and fragrant, about 4 minutes; let them cool to room temperature.

Steps:

• Preheat oven to 350&Deg;F. Toss peanuts, olive oil, coarse kosher salt, and sugar in medium bowl to coat evenly. Scrape mixture onto rimmed baking sheet. Roast nuts until fragrant and beginning to darken, stirring occasionally, about 30 minutes. Transfer nuts to large bowl. Add lime juice, hot pepper sauce, and cayenne pepper; toss to coat. Cool nuts completely. DO AHEAD: Nuts can be made 1 week ahead. Store in airtight container in refrigerator.

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 lime zest, lime juice, and salt.
• Add nuts and toss to coat; drain in a colander for 4 to 5 minutes.
• Combine sugar, chili powder, cumin, and cayenne; 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.

Steps:

• Combine chili powder, seasoning, curry powder with the Worcestershire sauce.
• Pour over nuts and stir until well coated.
• Heat oil in a saucepan until hot, then pour over nuts and mix thoroughly. Spread the nuts on a tray lined with nonstick baking paper and bake in a 350 degree oven F. for 10-15 minutes or until golden brown.
• Cool and store in airtight containers.