SWEET & SPICY ROASTED PARTY NUTS
These party nuts are a little sweet and a little spicy. They're completely irresistible! Be sure to buy unsalted, raw nuts for this recipe. Feel free to make it your own-I love to add fresh rosemary! Recipe yields 5 1/2 cups mixed nuts.
Provided by Cookie and Kate
Categories Appetizer
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn't get stuck to the pan (this is important). Pour the almonds, pecans and pepitas onto the pan and set it aside.
- In a small bowl, combine the optional rosemary (or any other added seasonings), maple syrup, melted butter, salt, vanilla, and cayenne (if you using). Gently whisk until blended.
- Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Spread the mixture in a single layer across the pan (the maple syrup will pool on the bottom of the pan, but that's okay).
- Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the pecans cool.)
- Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps (this may or may not be necessary).
- Let the nut mixture cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.
Nutrition Facts : ServingSize 1/4 cup, Calories 202 calories, Sugar 2.2 g, Sodium 80.6 mg, Fat 18.4 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 6.5 g, Fiber 3.2 g, Protein 6.3 g, Cholesterol 2.8 mg
SPICED NUTS
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 7
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.
SPICED NUTS
Provided by Ellie Krieger
Categories appetizer
Time 25m
Yield 6 servings (1/3 cup per serving)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Combine nuts and seeds in a medium-sized bowl. Add the maple syrup and spices and salt and toss to combine. Spray a baking sheet with cooking spray, then transfer coated nuts to baking sheet and spread evenly in 1 layer. Bake 15 to 20 minutes, stirring once, until nuts are fragrant and lightly toasted.
SPICED SHERRY CAKE
My mother received this recipe from a friend years ago when fluted tube pans first became popular. The cake lasts a few days in the refrigerator, if you don't eat it all right away. I personally love to serve it warm with a scoop of vanilla ice cream. -Debbie Pelletier, Jupiter, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, whisk the first six ingredients; add eggs, oil and sherry. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean., Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts :
SPICED NUTS
A perfect spicy snack for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
- Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together.
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
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
SPICED MIXED NUTS
Provided by Food Network Kitchen
Time 55m
Yield 4 cups nuts
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
- Mix the cayenne, cinnamon, ginger, mustard powder, sugar and 1/2 teaspoon salt in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated.
- Spread the nuts on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet.
- Hot: These nuts are a not-too-spicy crowd pleaser. Cayenne, ginger and mustard powder give them mild heat.
- Hotter: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed.
- Hottest: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed. While the nuts are baking, fry 4 thinly sliced serrano chile peppers in 350 degrees F canola oil until crisp, about 30 seconds. Drain on paper towels, season with salt and toss with the nuts.
BAKED SHERRY SPICED NUTS
Make and share this Baked Sherry Spiced Nuts recipe from Food.com.
Provided by HeatherFeather
Categories Lunch/Snacks
Time 30m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Mix together egg white, sugar, sherry, and the threee seasonings into a mixing bowl.
- Add nuts and stir to coat.
- Spread in a 9x13" baking pan that has been lined with foil and sprayed lightly with nonstick cooking spray.
- Bake 25 minutes at 325 F, stirring occasionally (at least 3 times), so they don't burn.
- Remove from oven and let cool; once cool break apart any large clumps.
- Store in an airtight container at room temperature up to one week.
Nutrition Facts : Calories 1082.2, Fat 70.7, SaturatedFat 9.5, Sodium 948.4, Carbohydrate 87.8, Fiber 12.6, Sugar 57.1, Protein 25.6
SHERRY BUTTER NUT DROPS
Steps:
- Preheat oven to 350 degrees F.
- Cream the butter and sugar together with an electric mixer until fluffy. In a separate bowl, combine the flour and salt. Mix the flour into the butter mixture, alternating with the sherry, making sure to finish with the flour. Stir in the ground pecans.
- Drop by the teaspoonful onto a cookie sheet and roll each portion between your palms to make smooth, even balls. Press each one into the cookie sheet and brush with beaten egg white. Using a fork, knife or another tool, press a design into the top of each cookie, or press a pecan half, right side up, into each ball or dough. Bake in the preheated oven for 25 minutes. Remove from the oven, let cool a few minutes and remove to a wire rack to cool completely.
- Cool and let cookies sit overnight to ripen. Serve or store in an airtight container for up to 1 week.
SWEET AND SAVORY SPICED NUTS
Provided by Andrea Albin
Categories Bake Thanksgiving Vegetarian Quick & Easy Cocktail Pecan Walnut Healthy Cinnamon Cumin Paprika Gourmet
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with rack in middle. Lightly oil a 4-sided sheet pan.
- Whisk together sugar, spices, and 3/4 teaspoon salt in a small bowl. Whisk egg white in a medium bowl until frothy, then stir in nuts. Add spice mixture and toss to coat.
- Spread nut mixture in 1 layer in sheet pan. Bake, stirring once or twice, until dry and well toasted, about 20 minutes. Loosen nuts from pan, then cool completely.
- What to drink:
- Schloss Saarstein 1st Growth Riesling Kabinett '08
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