Sweet Spicy Nuts Recipes

Steps:

• In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes., Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place the nuts on a large baking pan and bake in the preheated oven 10 to 12 minutes, taking care they do not burn. Remove from heat and let cool approximately 5 minutes.
• In a small bowl, mix the white sugar, brown sugar, salt, pepper, cumin, curry powder, cloves and cinnamon.
• In a large saucepan over medium heat, place the nuts and approximately 1/2 the sugar mixture. When the mixture begins to melt, mix in the remaining mixture. Shake the pan until all the nuts are coated, about 5 minutes. Use a spoon to separate nuts that stick together. Remove from heat and cool on a lightly greased baking sheet or wax paper. Separate the nuts to prevent sticking.

Steps:

• Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.

Steps:

• Preheat the oven to 275. Line a large baking sheet with parchment paper.
• Whisk the egg white with 1 tablespoon water in a large bowl until frothy. In a small bowl, combine the sugar, 1 1/2 teaspoons salt, the spice blend and cayenne pepper. Toss the nuts in the egg white mixture, then stir in the sugar-spice mixture and Worcestershire sauce.
• Spoon the nuts onto the prepared baking sheet in small clusters and bake until golden, 30 to 35 minutes. Cool completely, then break into pieces.

Steps:

• Heat oven to 140C/120C fan/gas 1. Mix the oil with the spices, then stir in the nuts and drizzle over half the honey. Spread over a baking sheet and cook for 10 mins.
• Remove from the oven and drizzle over the remaining honey, then return to the oven and cook for a further 10 mins. Allow to cool completely.

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:

• Heat oven to 350°F.
• Mix first 3 ingredients. Pour over nuts; toss to coat.
• Spread onto bottom of 15x10x1-inch pan.
• Bake 10 to 12 min. or until lightly browned, stirring after 6 min. Cool completely.

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.

Steps:

• Preheat oven to 350 deg F.
• Pour the 6 cups of nuts into a gallon size zipper top plastic bag. In a small bowl, beat the large egg white with the teaspoon of water until the white is frothy. Pour the frothy egg white into the plastic bag with the nuts, seal and shake until all the nuts are coated with the egg white mixture.
• In a separate bowl, mix the salt, brown sugar, cinnamon, and Berbere spice mix (or your substitute), until well blended.
• Pour the brown sugar spice mix into the plastic bag, seal, and shake until all the nuts are covered.
• Line a jellyroll pan with parchment paper. Pour the spiced nuts onto the pan, spread out in an even layer. Bake in a 350 deg F oven for 20 minutes, stirring every 5 minutes, until the spice glaze is set and the nuts are toasted.
• Allow to cool completely before serving. The spice glaze will set hard as it cools.