Emerils Spicy Cocktail Nuts Recipes

Steps:

• Mix spices and reserve.
• Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.
• Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

Steps:

• Mix spices and reserve.
• Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes.
• Transfer to a small bowl and set aside.
• Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute.
• Return the nuts to the skillet and toss to combine with the glaze.
• Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.
• Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork.
• Let rest until cooled and the sugar has hardened, about 10 minutes.
• Store in an airtight container.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.
• In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden and fragrant. Cool for 1 hour.
• Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls.

Steps:

• Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.
• Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

Steps:

• Melt the butter in a large heavy skillet over low heat. Add the worcestershire sauce, paprika, hot pepper sauce, salt, garlic powder, onion powder, black pepper and cayenne. Mix well.
• Add the nuts and toss well to coat. Cook for 20-25 minutes on low heat, stirring frequently, until the nuts are lightly toasted. Drain on paper towels and serve hot, or store in an airtight container at room temperature until ready to serve.

Steps:

• Heat over to 300 degrees F. Baked nuts on rimmed baking sheet until toasted and golden brown (approximately 20-30 minutes).
• While nuts are toasting, heat butter and olive oil over medium heat. Add honey, sugar, salt and red pepper. Stir until sugar has completely melted.
• Removed toasted nuts from oven and immediately toss with sugar mixture and rosemary until thoroughly coated.
• Salt, sugar and pepper can be increased or decreased to accomodate varying tastes.
• May be served hot or cold.

Steps:

• Combine all the ingredients in a mixing bowl.
• Blend well.
• Can be stored in an airtight container in your spice cabinet for up to 3 months.

Steps:

• Combine all the ingredients (of your choice of spice blend) in a mixing bowl. Mix well.
• Spice blends can be stored in an airtight container in your spice cabinet for up to 3 months.

Steps:

• Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together egg white and water until frothy. Add the nuts and toss to coat. In a small bowl, combine the sugar, Essence, cayenne, and salt. Add to the nuts and stir to coat evenly. Spread the nuts on the prepared pan and bake until dry, about 45 minutes, stirring every 15 minutes. Remove from the oven and stir to separate. Let cool on the baking sheet. Serve warm or at room temperature.