Frosted Walnuts Or Pecans Recipes

Steps:

• Preheat the oven to 300˚F (150˚C).
• In a large bowl, combine the walnuts, egg whites, sugar, and salt and mix with a rubber spatula until the walnuts are well-coated.
• Spread the walnut mixture evenly on a parchment paper-lined baking sheet.
• Bake for 30-40 minutes, stirring every 10 minutes, until the walnuts are crystallized.
• Cool completely.
• Enjoy!

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with aluminum foil.
• Spread the walnuts out on the prepared baking sheet and roast for 5 minutes. Let cool, then transfer to a bowl. Lightly coat the aluminum foil with canola oil.
• In a second bowl, combine the corn syrup, maple syrup, brown sugar, cinnamon and salt. Stir to combine, breaking up any lumps of cinnamon. Add the walnuts and toss to coat thoroughly. Pour the walnuts onto the oiled baking sheet.
• Bake, stirring occasionally, until the walnuts are golden brown, 12 to 15 minutes. Remove from the oven and let cool. Sprinkle over desserts, or serve with cheese or as a snack.

Steps:

• Put 250g granulated sugar and 50ml water in a pan and set over a medium heat. Cook until the sugar dissolves and is just beginning to colour. Add 200g toasted walnuts and stir until the sugar crystallises, covering the nuts. Pour onto a tray and leave to cool before breaking up to serve.

Steps:

• 1. Beat egg white slightly. Add water and beat until frothy, but not thick. Add pecans and sir so they are all well coated.
• 2. Mix remaining ingredients and add to nuts. Toss well to coat.
• 3. Pour mixture onto a greased cookie sheet and bake in 250 oven for one hour. Stir occasionally while baking.
• 4. Bet you can't eat just one!!

Steps:

• Heat oven to 300 degrees.
• Liberally spray a baking sheet with cooking spray, such as Pam.
• Beat egg white and water until foamy, not stiff.
• Stir in pecans to coat.
• Mix salt, sugar and cinnamon together and add to coated pecans.
• Toss pecans until thoroughly coated.
• Place coated pecans on cookie sheet.
• Bake 30-35 minutes, TURNING EVERY 5-6 MINUTES (this is VERY important to the success of the recipe) Remove from oven and stir again before cooling.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

Steps:

• Preheat oven to 300.
• Beat egg white with water until frothy, but not stiff.
• Stir in nuts until evenly covered.
• Mix sugar, salt and cinnamon together. Add to the nuts and stir until evenly coated.
• Spread on cookie sheet and bake 35 - 44 minutes.
• Stir occasionally while baking.

Steps:

• Combine sugar, salt, cinnamon, nutmeg, cloves, and water in a medium saucepan over medium heat, stirring constantly until sugar is dissolved.
• Continue cooking syrup, without stirring, to 238°F on candy thermometer, or until a little syrup dropped into cold water forms a soft ball.
• Remove from heat and add nuts, stirring gently until the mixture becomes creamy.
• Turn onto waxed paper (or a non-stick mat or jelly roll pan) and separate the nuts with a fork. Be careful because they will be hot. Let dry and store in an air-tight container.

Steps:

• Line 15x10-inch pan with sides with waxed paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil 7 to 8 minutes, stirring constantly, to 234°F on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that flattens when removed from water.
• Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
• In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
• Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
• Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Steps:

• In a heavy saucepan, combine the sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring., Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.