Nifs Festive Nut Mix Recipes

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 275°F.
• Mix sugars, spices and salt. Stir in egg whites until completely mixed.
• Add nuts and stir until coated.
• Pour mixture onto a large, parchment lined baking sheet.
• Bake for 40 minutes, stirring every 10 minutes. Cool completely before storing in an airtight container.

Steps:

• Preheat oven to 325°F Line a baking sheet with parchment paper.
• In large bowl, whisk together egg white and water until foamy; add nuts and mix until evenly coated. Drain excess liquid.
• In a small bowl, combine remaining ingredients except for salt. Stir into nuts; toss to coat evenly. Sprinkle with salt.
• Spread nuts on baking sheet. Bake for 15 to 20 minutes, stirring every 5 minutes, or until lightly browned. Allow to cool on baking sheet. Nuts will become dry and crispy when cooled. Store in airtight container.

Steps:

• Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.
• Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.
• While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.
• Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don't get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake - if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)
• To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.

Steps:

• 1. Preheat the oven to 350°:F. Combine the sugar, spices and salt in a bowl; reserve. In a separate bowl, toss the nuts with the egg white; then toss nuts well with the sugar-spice mixture.
• 2. Spread the nuts out on a baking sheet, separating them as much as possible. Bake for 15 minutes. Using a metal spatula, scrape up the nuts and break them apart; return to the oven for 5 minutes more to dry them thoroughly. Let cool completely at room temperature. Before serving, mix in the dried cherries.