Best Brown Sugar Ice Cream With Cayenne Spiced Walnuts Recipes

CONTEST-WINNING SUGAR 'N' SPICE NUTS

Contest-Winning Sugar 'n' Spice Nuts image

My daughters, grandkids and just about everyone who visits me look forward to this mix of crunchy spiced nuts recipe during the holidays. And tucked in colorful tins, it makes a handy last-minute gift idea for busy hostesses or drop-in visitors. -Joan Klinefelter, Utica, Illinois

Provided by Taste of Home

Categories Snacks

Time 30m

Yield 3-1/2 cups.

Number Of Ingredients 8

Ingredients

1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 large egg white
1 cup salted cashews
1 cup pecan halves
1 cup dry roasted peanuts
1/2 cup dried cranberries

Steps:

In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. , Bake at 300° until golden brown, 18-20 minutes, stirring once. Cool. Store in an airtight container.

Nutrition Facts : Calories 211 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.

BROWN SUGAR ICE CREAM WITH CAYENNE-SPICED WALNUTS

Brown Sugar Ice Cream with Cayenne-Spiced Walnuts image

Make the custard, toast the nuts, then let the ice cream machine do the rest.

Provided by Kristen Williams

Time 1h

Yield Makes about 6 cups

Number Of Ingredients 9

Ingredients

1 1/2 cups whole milk
1 1/2 cups whipping cream
1 cup (packed) golden brown sugar
6 large egg yolks
Pinch of salt
1 cup walnut pieces (about 4 ounces)
1 tablespoon vegetable oil
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper

Steps:

Preheat oven to 375°F. Bring milk and cream to simmer in medium saucepan over medium heat. Whisk sugar, egg yolks, and salt in medium bowl until blended; gradually whisk in hot milk mixture. Return to saucepan. Stir over medium heat until custard coats spoon and temperature registers 170°F, about 4 minutes (do not boil). Transfer to wide shallow bowl and freeze to chill quickly, stirring occasionally, about 40 minutes.
Meanwhile, toss walnuts, oil, cayenne, and black pepper in medium bowl. Spread nuts on rimmed baking sheet. Toast nuts in oven until golden brown, stirring often, about 6 minutes.
Process custard in ice cream maker according to manufacturer's instructions, adding walnuts during last 5 minutes. Transfer to container; cover and freeze up to 3 days.