Spiced Glazed Walnuts Recipes

Steps:

• In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
• Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
• Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
• In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.
• While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.

Steps:

• Preheat oven to 250.
• Combine sugar, cinnamon, allspice, seasoned salt, nutmeg, and black pepper in a large bowl. Set aside.
• Beat egg white until foamy. Add nuts, tossing to coat. Add to spice mixture tossing to coat evenly.
• Spread nuts on a greased baking sheet (a baking stone works great for this) in a single layer. Bake one hour, stirring once. Cool slightly on the baking sheet and break apart, if need be. Cool completely and then store in an airtight container up to two weeks.

Steps:

• Position a rack in the center of the oven and preheat the oven to 350.
• Spread the nuts on a large rimmed baking sheet. Bake just until the nuts are warm to the touch, about 3 minutes. Remove baking sheet from oven. Drizzle nuts with honey and corn syrup, and mix well. Continue baking, stirring often with oiled spatula (I used Pam) until the liquid has evaporated into a glaze, about 10-12 minutes.
• Mix the sugar, salt, cumin, chili powder and cayenne pepper in a large bowl. Add the nuts and mix well to coat them with the spiced sugar. Transfer to a clean baking sheet to cool, breaking up the nuts that may have stuck together. They will crisp as they cool.
• Store in airtight container at room temp for up to one week.

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.

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:

• Combine 2 cups water, sugar, and cayenne in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves and occasionally brushing down sides of pan with pastry brush dipped into water. Add walnuts to pan; reduce heat to medium and cook until syrup boils and bubbles thickly and vigorously and nuts are very sticky, about 35 minutes.
• Meanwhile, pour enough vegetable oil into heavy large saucepan to reach depth of 4 inches; heat vegetable oil to 350°F. Drain walnuts, discarding syrup. Working in batches and using slotted spoon, transfer walnuts to hot oil and cook until well browned, stirring constantly, about 2 minutes per batch. Using slotted spoon, transfer walnuts to rimmed baking sheet. Sprinkle with coarse salt; cool completely. (Can be made 3 days ahead. Store in airtight container at room temperature.)

Steps:

• In a deep saucepan, pour oil to a depth of at least 3 inches and heat to 350 degrees F.
• While the oil is heating, bring a large pot of water to a boil.
• Measure the salt, cinnamon, cayenne pepper and black pepper into a small bowl and mix well.
• Holding the nuts in a sieve, dip them briefly into the boiling water, about 1 minute for large halves.
• (Blanching removes some of the tannins and makes walnuts taste sweet).
• Transfer to a large bowl with a little water clinging to them.
• While the nuts are still hot and wet, add the sugar and toss well to evenly coat.
• The sugar will melt on contact with the hot nuts.
• Keep stirring and tossing until all the sugar has melted.
• If bits of unmelted sugar remain on the nuts, they will not fry properly.
• Stir the nuts again before frying.
• Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful.
• (Otherwise, the oil could foam over and burn you).
• Fry in small batches until the nuts are medium brown, about 1 minute.
• Be careful not to overcook.
• Scatter on an unlined baking sheet to cool slightly.
• While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix.
• Toss well to distribute the spices and then taste a nut.
• Add more spice mix, to taste, and toss well after each addition.
• When cool, pack in an airtight jar.
• They will keep at room temperature for at least 2 weeks.

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:

• Boil together the sugar, cinnamon, ginger and milk to a very soft ball stage.
• Add walnuts and vanilla.
• Stir until it thickens and coats the walnuts.
• Turn out onto waxed paper.
• Seperate the nuts.