Chipotle Spiced Cashews And Pecans With Pretzels Recipes

Steps:

• For the cocktail spice blend: Mix together the sugar, paprika, thyme, mustard, cinnamon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a small bowl and set aside.
• For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
• Put the egg white in a large bowl and whisk until frothy. Add the cashews, peanuts, pecans, walnuts and pretzels and toss to coat in the egg white. Add the spice blend and toss again to coat.
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.
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Steps:

• Place pretzels in a large bowl. Whisk the egg white and water until frothy; stir in the brown sugar, cinnamon, allspice and chipotle pepper. Pour over pretzels; toss to coat., Arrange in single layer on parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until dry. Cool completely on a wire rack. Store in an airtight container.

Steps:

• Line a baking sheet with parchment paper.
• Put the nuts, sugar, water, and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes.
• Meanwhile, mix the spices together in a small bowl.
• After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes up and the nuts are evenly coated with crystallized sugar.
• Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.
• Cook's Note: DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched.

Steps:

• Preheat oven to 350°.
• In a dry skillet or comal over medium heat, toast the chipotle chile pod for 3-4 minutes on each side. A toasted chile will turn a slightly darker shade of brown and be crazy (good) fragrant. Remove and allow to cool. Once the chile is cool enough to handle, cut off and discard the top and slice town the body of the chile. Tear out the seed column and remove all loose seeds. Tear the remaining chile skin into smaller pieces and grind to a fine powder in a spice mill.
• Meanwhile, place the nuts in a large bowl and top with the olive oil, salt, pepper, cumin, ground mustard and chipotle powder. Toss well (I used clean hands) until the nuts are evenly coated, and pour onto a large, rimmed baking sheet. I opted to line my baking sheet with parchment paper just to make clean up a little easier, but parchment is not required.
• Bake nuts for 10-15 minutes. Finished nuts will be golden and crazy (good) fragrant. Remove, cool and serve or package.

Steps:

• Beat egg white in a medium bowl until frothy. Add pecans, sugar and chipotle powder; toss until pecans are well coated.
• Place in a single layer on a parchment-lined baking sheet. Bake in a 375 degree oven, stirring every 5 minutes, for 15 minutes.
• Cool completely. Break apart any large clusters. Store at room temperature in an airtight container.