Sweet Crunchy Nuts Recipes

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SWEET, SALTY, SPICY PARTY NUTS

I find this technique much easier than the stovetop pan method. You'll get beautiful, perfectly frosted nuts that are roasted evenly, with no bitter burned spots.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Party Mix Recipes

Time 27m

Yield 16

Number Of Ingredients 12



Sweet, Salty, Spicy Party Nuts image

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.

Nutrition Facts : Calories 219 calories, Carbohydrate 12.7 g, Cholesterol 1.9 mg, Fat 18.1 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 205.7 mg, Sugar 7.5 g

Cooking spray
1 cup untoasted walnut halves
1 cup untoasted pecan halves
1 cup unsalted, dry roasted almonds
1 cup unsalted, dry roasted cashews
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup white sugar
¼ cup water
1 tablespoon butter

SWEET AND SALTY CRUNCHY NUT BARS

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 4h20m

Yield 24 slices

Number Of Ingredients 7



Sweet and Salty Crunchy Nut Bars image

Steps:

  • Be still my beating heart! Or perhaps this is not the best thing to say here, given the likelihood of this lusciously over-the-top piece of chocolate excess inducing just such an outcome. I wouldn't want to make this very often, so impossible is it to walk away from with any conviction. I fear it is the kitchen equivalent to crack cocaine.
  • Still, as the French say "Everything in moderation, even moderation." This is gloriously intemperate, riotously vulgar. I love it.
  • The key is the blaring balance between sweet and salty: it's like several klaxons going off in your head as you eat. And it's strange that while I would normally eschew an all-milk chocolate offering, I prefer it here to the bittersweet-and-milk mixed version. Not that either is bad, and since the jury is matched on this, I feel it only right to alert you to either option. For what it's worth, I like the darker version in the round pan and cut into panforte-type skinny wedges, and my preferred milk chocolate version set in a rectangular pan and cut into chunky, squat slabs (rather as I feel and look like after eating too many of them).
  • Line your springform pan with aluminum foil or use a foil pan.
  • Break up or chop the chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together.
  • Tip the peanuts into a bowl, and crush the honeycomb candy with your hands, letting the golden-glinting rubble fall into the nuts.
  • Take the melted chocolate mixture off the heat and stir in the peanuts and crushed honeycomb candy, then tip straight into the springform pan or foil pan. Smooth the top of the mixture as much as you can, pressing down with a silicon spatula or vinyl-disposable-gloved hand. Put into the refrigerator for about 4 hours, and once set, cut into slices as desired.
  • Make Ahead Note: The bars can be made 1 day ahead. Transfer slices to airtight container, layered with parchment paper, and store in refrigerator. Keeps for 3 to 4 days.

7 ounces bittersweet chocolate (or 1 heaping cup chips)
4 ounces milk chocolate (or 1/2 cup chips) (or 11 ounces milk chocolate instead)
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter
3 tablespoons golden syrup (recommended: Lyle's)
2 1/4 cups salted peanuts
6 ounces honeycomb candy
Special equipment: 1 (10-inch) springform pan or 1 rectangular aluminum foil pan approx. 13 by 9 by 2 inches

SWEET AND CRUNCHY NUTS ( SPLENDA)

Make and share this Sweet and Crunchy Nuts ( Splenda) recipe from Food.com.

Provided by Barb G.

Categories     Lunch/Snacks

Time 45m

Yield 2 cups

Number Of Ingredients 6



Sweet and Crunchy Nuts ( Splenda) image

Steps:

  • Preheat oven to 300 degrees; spray a 15x10x 1-inch pan with cooking spray or line pan with release foil.
  • Combine pecans, walnuts, and almonds in a mixing bowl; add beaten egg white, toss to coat.
  • Combine splenda and cinnamon; sprinkle over nuts, toss to coat.
  • Spread mixture evenly into prepared pan.
  • Bake 30 minutes or until nuts are toasted, stirring every 10 minutes.
  • Cool on waxed paper; store in airtight container, enjoy.

Nutrition Facts : Calories 764.6, Fat 73.5, SaturatedFat 6.4, Sodium 29.2, Carbohydrate 20.2, Fiber 12, Sugar 4.5, Protein 19.6

3/4 cup pecan halves
3/4 cup walnut halves
1/2 cup whole almond
1 egg white, lightly beaten
1/3 cup Splenda granular
2 teaspoons ground cinnamon

SWEET CRUNCHY NUTS

Make and share this Sweet Crunchy Nuts recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h10m

Yield 5 cups, 8 serving(s)

Number Of Ingredients 4



Sweet Crunchy Nuts image

Steps:

  • Heat oven to 275 degrees.
  • Have a 15-1/2 X 10-1/2 inch jelly roll pan ready.
  • Beat egg whites in a large bowl with electric mixer until soft peaks form when beaters are lifted.
  • Gradually add sugar, beating until whites are stiff and glossy.
  • Stir in butter; add nuts and toss to coat well.
  • Spread in ungreased pan.
  • Bake 1 hour or until meringue is dry, stirring every 15 minutes to separate nuts.
  • Cool completely in pan on wire rack.
  • Store tightly covered at room temperature up to 2 months.
  • (If they last that long!).

2 eggs, whites only,at room temperature
1 cup packed brown sugar
1/4 cup butter or 1/4 cup margarine, melted
1 lb shelled cashews (or a mixture of your choice) or 1 lb shelled peanuts (or a mixture of your choice)

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