Sweetnuts Recipes

Steps:

• Slect power high.
• In a 2 quart casserole or microwave safe dish combine sugar, water and spices.
• Heat 1 to 1 1/2 minutes til sugar is melted.
• Stir in nuts.
• Place nuts on a microwave safe plate heat on high for 3 1/2 minutes or until syrupy.
• Becareful to spread the nut mixture evenly on the plate and watch closely not to burn.I find not all microwaves act the same way.
• Place nuts on wax paper to cool completely.
• Break into pieces store in air tight container.

Steps:

• Grind 1/2 teaspoon each caraway and coriander seeds in a spice grinder. Whisk 2 egg whites to soft peaks; fold in the spices, 2 teaspoons kosher salt, 6 chopped dried arbol chiles, 1/3 cup sugar, 1/4 teaspoon orange zest, 3 cups mixed nuts and 3 tablespoons diced butter. Spread on a baking sheet; bake at 325 degrees F, stirring occasionally, 45 to 50 minutes. Let cool. Crumble the chiles for extra heat.

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:

• 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:

• In two large baking pans, combine cereals, nuts and pretzels.
• In a small saucepan, melt butter with remaining ingredients; heat until sugar is dissolved. Pour over cereal mixture and mix lightly.
• Bake, uncovered, at 250°F for 1 hour, stirring thoroughly every 15 minutes.
• Cool and store in an air-tight container.

Steps:

• Heat oven to 300 degrees.
• Mix sugar, salt and cinnamon. Set aside.
• Place nuts in a bowl and pour the egg white over them. Stir until nuts are coated and sticky.
• Sprinkle cinnamon-sugar mixture over nuts and stir until nuts are completely coated.
• Spread on an ungreased baking sheet.
• Bake 30 minutes.

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:

• 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 325 degrees, usung about 2 tablespoons butter, generously butter a 15x10x1-inch baking pan,set aside.
• In a large bowl stir together the nuts, grandulated sugar, corn syrup, salt, and pepper until well combined; spread in prepared pan.
• Bake for 25 minutes or until golden and bubbly, stirring once or twice; remove from oven; sprinkle generously with raw sugar; toss to coat.
• Transfer mixture to a large piece of foil (Release foil works great), cool completly about 30 minutes; break apart to serve.
• Store nuts in an airtight container at room temperature for up to 2 weeks or in freezer container in freezer up to 3 months.

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:

• In a small saucepan, bring sugar, water, and salt to a boil over high heat; boil for 2 minutes.
• Pour into large bowl; add walnuts, cinnamon and pepper; stirring to mix.
• Let stand 3 minutes.
• Meanwhile, in wok or skillet, heat lard over med-high heat.
• Stir fry walnut mixture until slightly darkened, about 3-5 minutes.
• Drain in metal colander; discard oil.
• Spread on baking sheet; let cool to room temperature.
• ENJOY!

Steps:

• 1. Place 5 cups of the water in a pot and bring to a boil over high heat. Add the walnuts and stir. Allow the water to return to a boil and boil for 3 minutes. Turn off the heat and run cold water into the pot. Drain the nuts thoroughly in a strainer. Return the nuts to the pot, add 5 cups of the water, and bring to a boil over high heat. Allow the nuts to boil for 5 minutes, then drain again and set the walnuts aside to dry.
• 2. This next step requires a wok that is completely free of oil. Place the 6 tablespoons water in the wok and bring to a boil over high heat. Add the sugar and stir to dissolve with a spatula. Bring to boil and stir constantly for 2 minutes. Add the walnuts and continue to stir for about 8 minutes, or until the nuts are coated completely with the sugar syrup and the liquid in the wok has evaporated. As the walnuts become glazed with the syrup, take care to regulate the heat so neither the nuts nor the glaze burns.
• 3. Turn off the heat. Using a Chinese strainer, remove the walnuts and set aside on a plate. Wash the wok and the spatula with extremely hot water to remove the sugar residue and dry thoroughly.
• 4. Place the peanut oil in the wok, and heat it to 375ºF on a deep-frying thermometer. Place the walnuts on the strainer and lower them into the hot oil. Fry the walnuts, stirring with the spatula, for about 5 minutes, or until they turn a golden amber brown. Turn off the heat. Scoop the nuts from the oil with the strainer and allow to drain briefly.
• 5. Spread the nuts on a baking sheet and let cool completely. After 2 minutes, loosen the walnuts so they do not stick to one another. Serve the cooled nuts or transfer them to an airtight container and store as directed in the introduction.

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:

• 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.