Spicy Walnuts Recipes

Steps:

• In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
• Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.

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:

• Preheat the oven to 400 degrees F.
• Spread the nuts out on a large baking sheet. Bake until the nuts are lightly toasted, about 8 to 10 minutes.
• In the meantime, melt the butter in a small saucepan over low heat. Add the remaining ingredients and stir to combine. Transfer the nuts to a serving bowl. Pour in the butter and toss to coat evenly. Serve warm or room temperature.

Steps:

• Preheat the oven to 350°F. Line a baking sheet with a piece of parchment paper and set aside. Combine the cashews, walnuts, almonds and pepitas in a large bowl and toss to combine. Whisk together the egg white, water, sugar, salt, cayenne and chipotle pepper and cinnamon. Drizzle mixture over the nuts and toss to combine, making sure they are evenly coated. Transfer nuts to prepared baking sheet and spread in an even layer. Roast in oven for 30 minutes, stirring occasionally. Remove from oven; separate the nuts as they cool. Once they are completely cooled, transfer to an airtight container.

Steps:

• Mix all ingredients but walnuts in skillet on medium until well blended.
• Add walnuts and cover till light brown.
• Remove from skillet and put on wax paper.
• Let cool.
• Break walnuts into smaller pieces.
• Put on a salad and enjoy!

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:

• 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 375°F. Toast walnuts on a rimmed baking sheet until fragrant, about 10 minutes. Let cool slightly; coarsely chop. Combine maple syrup and cinnamon stick in a saucepan; simmer until reduced by half, about 10 minutes.
• Remove from heat; discard cinnamon. Stir in walnuts and vanilla. Nuts can be stored in an airtight container at room temperature up to 3 days.

Steps:

• Preheat the oven to 350°F. In a large heavy saucepan melt the butter with the five-spice powder, the cayenne, the thyme, and salt to taste, stirring, add the walnuts, and toss them to coat them well. Bake the walnuts in batches in a shallow baking pan in the middle of the oven for 10 minutes and let them cool until they are warm.

Steps:

• Preheat oven to 300ºF. Line 15x10x1-inch baking pan with foil; spray with cooking spray. Mix sugar, chili powder and pepper; set aside.
• Place walnuts in medium bowl. Add oil; toss to coat. Stir in sugar mixture. Spread into prepared pan.
• Bake 20 min., stirring after 10 min. Immediately stir in salt. Cool completely. Store in airtight container at room temperature.

Steps:

• Have ready a silpat on a sheet pan or a parchment lined pan on a surface which can withstand heat.
• Mash the garlic with the brown sugar and spices to form a paste.
• Melt the butter in a non stick skillet over medium heat.
• Add the sugar/spice paste to the skillet and, using a wooden spoon or spatula, stir to combine the butter and paste (about a minute or two).
• Once it is roughly combined, add the walnuts and stir to coat; this will take no more than a minute or two.
• When the walnuts are coated, transfer them to the silpat or parchment.
• Spread them out with your wooden spatula and allow to cool.
• Store the cooled nuts in a tin or jar.
• Use in salads (butter lettuce, beets, blue cheese and these nuts--super!), or as a nibble with cocktails/apertifs.

Steps:

• Preheat oven to 350*.
• Place walnuts in a 15 1/2" x 10 1/2" jelly roll pan.
• Toast walnuts in oven 20 minutes, stirring occasionally.
• Meanwhile, in a small bowl, mix sugar, vegetable oil, Worcestershire sauce, ground red pepper, and salt.
• Remove walnuts from oven, drizzle spice mixture over the nuts and toss until thoroughly coated.
• Spread nuts in a single layer, cool completely in a pan on a wire rack.
• Store at room temperature in tightly covered container up to a month.
• Makes about 2 cups.

Steps:

• In a large saucepan, combine the water, sugar, and cayenne pepper. Bring to a boil. Using a pastry brush dipped in water, wash down the sides of the pan to remove any undissolved sugar granules.
• Add walnuts, and reduce the heat to medium-high. Simmer until the syrup is reduced and thickened, about 20 minutes. The nuts will be very sticky. Use a slotted spoon to remove half of the nuts to a colander to drain, leaving the other half in the syrup. Reduce the heat to low.
• Meanwhile, fill a medium stockpot with 2 inches of oil. Heat oil to 350 degrees over medium heat. Carefully add the drained nuts, and fry, stirring constantly, until golden brown, 2 to 3 minutes. Use a slotted spoon to transfer nuts to a baking sheet. Sprinkle with salt, and let stand until cool. Repeat with remaining nuts. Will keep, stored in an airtight container, at room temperature, for about 2 days.

Steps:

• Combine the oil through the cayenne in a skillet.
• Heat over low heat until the oil is very hot (don't let the oil smoke).
• Remove from the heat.
• Add the walnuts to the oil and stir until coated.
• Spread the walnuts in a power towel-lined shallow baking pan.
• Bake at 300° 10 minutes or until crisp.
• Sprinkle with salt.
• Cool; pack in fancy jars.

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.)