CRUNCHY VANILLA WALNUTS
A source of omega-3s and B vitamins, these walnuts are so delicious. -Gabriele Osborn, Rancho Santa Fe, California
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 4-1/3 cups.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first seven ingredients; set aside. , In a large bowl, combine the walnuts, oil and vanilla. Add sugar mixture; toss to coat., Transfer to a 15x10x1-in. foil-lined baking pan coated with cooking spray. Bake at 300° for 30 minutes, stirring occasionally. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 243 calories, Fat 22g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 46mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
CRUNCHY MAPLE MESQUITE WALNUTS
On family travels, hikes, or days when you're on the go, recipes like this always make for happy and satiated people, especially kids. This delicious snack is one of the best garnishes for any kind of salad or roasted vegetables.
Provided by Alejandro Junger
Yield 1 pound
Number Of Ingredients 8
Steps:
- Preheat the oven to 350˚F.
- Place the walnuts into a large bowl then toss with the mesquite meal, vanilla bean powder or extract, cinnamon, allspice, clove, salt, and coconut nectar, until they are evenly coated.
- Spread the nuts in a parchment-lined baking dish and slowly roast the walnuts for about 30 minutes. Keep checking on them every 10 minutes so they do not burn. The walnuts are ready when they are golden brown and crisp. Remove them from the oven and allow them to cool to room temperature.
- Store them in an airtight container for up to one month.
CRANBERRY NUT OATMEAL GRANOLA BARS
Healthy homemade granola bars. This recipe is easily customizable. You can substitute the dried fruit, pecans, and chocolate morsels out for what you like.
Provided by MzTravelista
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 46m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper or waxed paper.
- Mix oats, cranberries, pecans, ground flax seed, chocolate chips, and wheat germ together in a bowl.
- Stir brown sugar, honey, vegetable oil, and salt together in a large microwave-safe bowl; heat in microwave for 30 seconds. Stir mixture and heat in microwave again until smooth, about 30 seconds more. Stir vanilla extract and cinnamon into brown sugar mixture.
- Stir brown sugar mixture into oats mixture until evenly mixed and chocolate is melted; pour into the prepared baking dish.
- Bake in the preheated oven until edges are golden brown, about 30 minutes. Lift bars out of pan by pulling by the parchment paper; cool for 5 minutes before cutting into bars.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 43.4 g, Cholesterol 2.7 mg, Fat 11.8 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 2.3 g, Sodium 84.6 mg, Sugar 31.6 g
VANILLA WALNUTS
Maybe Mirjam doesn't know it, but she got me hooked on spiced nuts! :) This one is from 'Simply Classic-The Junior League of Seattle'.
Provided by GinnyP
Categories Lunch/Snacks
Time 45m
Yield 1 lb of nuts
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Bring a large pan of water to a boil.
- Blanch walnuts 1 minute.
- Drain well.
- Transfer to a bowl.
- Blend corn oil with vanilla extract.
- Pour over hot nuts.
- Sprinkle in sugar and toss to mix well.
- Let stand 10 minutes.
- Arrange nuts on rimmed baking tray.
- Bake 30 to 35 minutes until nuts are light brown and crispy.
- Stir nuts a few times during baking.
- Combine remaining ingredients in a small bowl.
- When nuts are done baking, transfer to a large bowl while still hot.
- Toss with seasoning mixture.
- Return to baking sheet and spread in a single layer to cool.
- Serve at room temperature.
CRUNCHY VANILLA HAZELNUTS
You'll go nuts for these candied hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 6 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees, with racks in upper and lower thirds. Spread hazelnuts on two rimmed baking sheets. Toast in oven, stirring halfway through, until fragrant and skins begin to crack, about 20 minutes. Remove from oven; leave oven on. While nuts are still hot, place in a kitchen towel; rub to remove skins. Let cool.
- Scrape vanilla seeds into a small bowl. Stir in sugar; set aside. In the bowl of an electric mixer, whisk egg whites and salt until frothy. Pour in sugar mixture; whisk until thick and foamy. Whisk in liqueur; fold in nuts. Spread mixture on two baking sheets lined with Silpat baking mats.
- Bake, stirring every 10 minutes, until nuts are golden, about 50 minutes. Let cool 10 minutes, then transfer to another baking sheet; let cool 6 hours or overnight.
CRUNCHY GRANOLA BARS
I love those nature's valley crunchy granola bars and I also like those sweet and salty granola bars as well as fruit granola bars! But notice how you can't seem to get everything you want in a granola bar without sacrificing the healthy aspects. Anyhow, I adapted this recipe from one off a blog I stumbled across (http://katescreativekitchen.blogspot.com/2009/03/sweet-and-salty-granola-bars.html--she has other good recipes to offer also!).
Provided by Dulcet Kitchen
Categories Lunch/Snacks
Time 35m
Yield 1 bar, 20 serving(s)
Number Of Ingredients 12
Steps:
- To toast oats spread them on an ungreased cookie sheet and bake at 350F for 10-15 minutes or until just golden.
- Mix all ingredients.
- Firmly press into a cookie sheet or jellyroll pan lined with grease parchment paper.
- Bake at 350F for 15-20 minutes.
- Cool completely and cut.
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