Hotandspicynutssmokehousealmonds Recipes

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil.
• In a large skillet, cook the bacon over medium heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. When cool enough to handle, chop the bacon into small pieces. Set aside.
• Meanwhile, pour off most of the bacon fat from the hot skillet and add the butter. Add the sugar, five-spice powder, cayenne and salt and stir until the sugar dissolves and everything is combined. Add the almonds and stir to coat.
• Spread the nuts on the prepared baking sheet and bake until golden brown, about 30 minutes. Stir in the bacon and serve warm or at room temperature.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
• Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
• Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.

Steps:

• In a skillet, heat oil over medium heat. Stir in the peanuts, chili powder, and red pepper.
• Cook and stir for 2 minutes or until peanuts are warm. Drain well on paper towels.
• Sprinkle garlic salt over peanuts and toss to combine. Cool completely.
• May be stored in a tightly covered container at room temperature.

Steps:

• Set oven to 350°F.
• Mix all ingredients (first 9 ingredients) except the nuts and kosher salt; mix well.
• Add nuts; toss to coat.
• Arrange on cookie sheet.
• Bake until nuts are toasted (watch closely as these will toast quickly!).
• Toss with kosher salt (or 1/4 teaspoon or more regular table salt).
• Store in an airtight container or freeze for up to 3 months.

Steps:

• Grind 1/2 teaspoon each caraway and coriander seeds in a spice grinder. Whisk 2 egg whites to soft peaks; fold in the spices, 2 teaspoons kosher salt, 6 chopped dried arbol chiles, 1/3 cup sugar, 1/4 teaspoon orange zest, 3 cups mixed nuts and 3 tablespoons diced butter. Spread on a baking sheet; bake at 325 degrees F, stirring occasionally, 45 to 50 minutes. Let cool. Crumble the chiles for extra heat.

Steps:

• In a heavy skillet cook nuts in butter over moderate heat, stirring, 2 minutes. In a small bowl stir together sugars, cayenne, black pepper, and salt and sprinkle mixture over nuts. Continue to cook nuts, stirring constantly, until sugar carmelizes, about 8 minutes. Transfer nuts to a sheet of foil and cool. Break nuts apart. Nuts may be made 3 days ahead and kept in an airtight container.

Steps:

• In a large bowl, combine the pecans, almonds and peanuts. Combine butter and Worcestershire sauce; pour over nuts and toss to coat., Spread in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 300° until browned, about 30 minutes, stirring occasionally., Transfer warm nuts to a bowl. Combine the chili powder, garlic salt and cayenne; sprinkle over nuts and stir to coat. Serve warm, or allow to cool before storing in an airtight container.

Steps:

• Preheat oven to 350 degrees.
• Melt the butter in a medium-size saucepan.
• Add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper.
• Cook over low heat for 2 - 3 minutes.
• Add the nuts and stir to coat evenly with seasonings.
• Spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally.
• Remove from the oven and toss with sea salt.
• Cool.

Steps:

• Preheat oven to 325°. In a small bowl, combine the first 7 ingredients. In another small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with spice mixture; toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. Bake for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.

Steps:

• Heat oven to 250 degrees.
• in medium bowl beat egg and water at high speed til stiff.
• In small bowl combine melted butter, all spices, salt and peppers. Mix well.
• Add nuts to egg mixture. Stir to coat well.
• Add 1/2 spice mixture to nuts. Stir to coat.
• Add remaining spice mixture. Stir till evenly coated.
• Spread nuts evenly on cookie sheet that has been covered with aluminum foil.
• Bake in oven for 1 hour. Stir every 15 minutes.
• Remove from oven. Cool well before storing.

Steps:

• In a large bowl, beat egg white until frothy. Add almonds and oil; stir gently to coat. Combine the remaining ingredients; add to egg white mixture and gently stir to coat., Spread into a 15x10x1-in. baking pan coated with cooking spray. Bake at 300° for 18-22 minutes or until lightly browned, stirring once. Cool completely. Store in an airtight container.

Steps:

• In a bowl mix sugar, cayenne, salt, coriander cinnamon, and allspice.
• Whisk in egg white and canola oil.
• Stir in pecan halves.
• Spread nuts in a single layer in an oiled nonstick 10-by 15-inch baking pan.
• Bake in a 300 degree regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.
• Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely.
• Serve or store in airtight container at room temperature up to two weeks.