Diamonds Spiced Walnuts Recipes

Steps:

• In a skillet, heat the oil over moderate heat. Add the walnuts, tossing to coat.
• Add the sugar, salt and cayenne, and cook, stirring constantly for 8 minutes or until nuts are well coated and sugar has caramelized.

Steps:

• In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
• Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
• Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
• Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Beat egg white and water together in a bowl using an electric mixer until frothy. Add walnuts to egg white mixture and stir until coated.
• Mix sugar, cinnamon, and salt together in a bowl; add to walnuts and stir until coated. Spread coated walnuts onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until walnuts are fragrant and crisp, about 1 hour.

Steps:

• Preheat oven to 275°. In a bowl, beat egg white and water until foamy. Add walnuts. In a large bowl, combine remaining ingredients. Add nut mixture; toss to coat. , Transfer to greased baking sheets. Bake until toasted and crisp, 45-50 minutes, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.

Steps:

• Cream together shortening,brown sugar and eggs.
• Blend in grated orange peel and orange juice.
• Stir together thoroughlythe flour,baking soda,spices and 1/2 tsp salt.
• Add to creamed mixture and mix well.
• Stir in rasins and nuts.
• Spread in greased 15 1/2x10 1/2x1 inch baking pan.
• Bake at 350 for 22-25 minutes.
• Cool,cut into diamonds or bars.
• Sprinkle with powdered sugar.

Steps:

• Finely grind the spices in a grinder. Set aside.
• Heat 2-3 inches of oil over a high heat.
• Meanwhile, bring a medium saucepan of water to a boil over high heat. Add walnuts and cook for 1 minute only. Drain in a large colander. DO NOT RINSE.
• Immediately toss the walnuts with the sugar in the colander until the hot water clinging to the walnuts melts the sugar to form a thin glaze.
• In two batches, deep fry the walnuts until golden, about 3minutes.
• Using a wire mesh skimer, transfer the walnuts to an unlined baking sheet and let cool completely.
• When cooled, transfer the walnuts to the paper towels and pat with more towels to drain excess oil.
• Put the walnuts in a bowl. While tossing the nuts, sift the spice mixture through a fine-meshed sieve over them. Discard the hulls left in the seive.
• Season the walnuts with salt.
• The walnuts can be prepared up to 1 week ahead, stored in an airtight container at room temperature.

Steps:

• Combine sugar, cinnamon and evaporated milk in medium saucepan.
• Bring the mixture to a boil, stirring constantly.
• The mixture should be brought to the soft stage, which is at 235°-240° on a candy thermometer.
• The soft stage is when a small amount dropped into cold water forms a soft, flexible ball.
• Add the nuts and vanilla.
• Stir until the mixture can no longer be stirred.
• Turn out on wax paper and let cool.