Best Chili Nuts Recipes

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CRUNCHY CHILI LIME SPICED NUTS



Crunchy Chili Lime Spiced Nuts image

From "Cooks Country" magazine. This is perfect for a mixture of cashews, peanuts, and almonds.

Provided by threeovens

Categories     Lunch/Snacks

Time 55m

Yield 5 cups

Number Of Ingredients 9

1 large egg
1 tablespoon fresh lime zest
1 tablespoon fresh lime juice
1 teaspoon salt
1 lb unsalted nuts
1/2 cup sugar
2 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper

Steps:

  • Preheat oven to 300 degrees F; line a baking sheet with parchment paper, then spray with cooking spray.
  • Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with lime zest, lime juice, and salt.
  • Add nuts and toss to coat; drain in a colander for 4 to 5 minutes.
  • Combine sugar, chili powder, cumin, and cayenne; add nuts and toss to coat with spices; spread nuts out on the prepared baking sheet.
  • Bake until dry and crisp, turning baking sheet once halfway through cooking, about 40 to 45 minutes.
  • Cool, then break apart nuts and serve.
  • Store in an air tight container for up to 3 weeks.

CHILI NUTS



Chili Nuts image

Make and share this Chili Nuts recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Lunch/Snacks

Time 15m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 6

12 ounces mixed nuts
1 teaspoon Mexican chili powder
1 teaspoon seasoning salt
1 teaspoon curry powder
1 tablespoon Worcestershire sauce
1/4 cup cooking oil

Steps:

  • Combine chili powder, seasoning, curry powder with the Worcestershire sauce.
  • Pour over nuts and stir until well coated.
  • Heat oil in a saucepan until hot, then pour over nuts and mix thoroughly. Spread the nuts on a tray lined with nonstick baking paper and bake in a 350 degree oven F. for 10-15 minutes or until golden brown.
  • Cool and store in airtight containers.

CHILI MIXED NUTS



Chili Mixed Nuts image

Make and share this Chili Mixed Nuts recipe from Food.com.

Provided by Boomette

Categories     Lime

Time 25m

Yield 3 cup, 12 serving(s)

Number Of Ingredients 5

2 tablespoons butter, melted
1 tablespoon chili seasoning mix
1 tablespoon lime juice
1 teaspoon garlic salt
3 cups mixed nuts or 3 cups peanuts

Steps:

  • In a bowl, mix butter, chili seasoning, lime juice, garlic salt. Add nuts and mix to coat well.
  • Spread nuts on a baking sheet with parchment paper.
  • Bake in a preheated oven of 325 F for 15 minutes (shake 2 times). Spread nuts on foil sheet and let cool.

CROCK POT SPICY CHILI NUTS



Crock Pot Spicy Chili Nuts image

Make and share this Crock Pot Spicy Chili Nuts recipe from Food.com.

Provided by Auntie Jan

Categories     Lunch/Snacks

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 3

2 (12 ounce) unsalted dry-roasted cashews
1/4 cup butter, melted
1 (1 1/4 ounce) package chili seasoning mix

Steps:

  • Mix your nuts, butter and seasoning mix well.
  • Place in crock pot on low for about 2 hours.
  • Remove the lid and turn heat to high and cook for about 10 more minutes or so.
  • Can eat warm or put into nut dishes.

AHI SALAD WITH MACADAMIA NUTS AND CILANTRO CHILI OIL



Ahi Salad with Macadamia Nuts and Cilantro Chili Oil image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 13

10 ounces ahi tuna
1 teaspoon garlic, crushed
4 ounces onion
4 ounces carrots
1 cup soy sauce
2 teaspoons sesame seed oil
4 teaspoons sesame seeds
2 teaspoons pickled ginger
1-ounce macadamia nuts, chopped
6 ounces water chestnuts
1/2 cup cilantro leaves, chopped
1/4-ounce black caviar
1/4-ounce green caviar

Steps:

  • Dice the ahi into 1/4-inch pieces, place in a mixing bowl, and add crushed garlic, fine diced onions, fine diced carrots, soy sauce, sesame seed oil, sesame seeds, chopped pickled ginger, macadamia nuts, fine diced water chestnuts and cilantro. Mix together and garnish with black and green caviar.

APPLE AND SMOKED-BACON SALAD WITH LYCHEES AND CHILI NUTS



Apple and Smoked-Bacon Salad with Lychees and Chili Nuts image

Chang's two restaurants cater decidedly to the pork lover, and this salad is no exception. Among the sweet, smoky, and tart notes tossed together, you'll get an occasional zing of heat from the chili nuts (which, served on their own, may very well become your new favorite bar snack).

Provided by David Chang

Time 45m

Yield Makes 8 (first course) servings

Number Of Ingredients 11

1 cup unsalted dry-roasted peanuts
2 tablespoons Asian fish sauce (preferably Tiparos brand)
1 teaspoon chili powder
1/8 teaspoon cayenne
1 1/2 pounds Winesap or Gala apples (3 to 4)
1 1/2 pounds Mutsu (also called Crispin) or Golden Delicious apples (3 to 4)
1/2 pound slab bacon, any rind discarded, cut crosswise into 1/2-inch lardons (sticks)
3 tablespoons fresh lime juice
16 canned lychees (from a 20-ounce can), drained and quartered, at warm room temperature
1/2 cup chopped scallions at room temperature
Equipment: an adjustable-blade slicer

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Stir together all chili nut ingredients in a metal pie plate. Bake, stirring occasionally, until liquid is absorbed and nuts are coated with spice mixture and dry, about 20 minutes. Cool to room temperature, stirring occasionally.
  • Warm apples in a large bowl of warm water, turning occasionally, about 15 minutes, then drain and pat dry.
  • Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until browned and crisp, about 12 minutes. Transfer with a slotted spoon to paper towels to drain and reserve 6 tablespoons fat in skillet.
  • Using slicer, cut apples into 1/8-inch-thick slices into a large bowl, rotating apple a quarter turn each time you reach core, then continuing to slice until left with nothing but core. Gently toss with lime juice.
  • Heat fat in skillet over medium heat until hot, then pour over apples and gently toss with bacon and 1/4 teaspoon pepper. Divide among 8 shallow bowls and sprinkle with lychees, scallions, and chili nuts.

CHILI LIME NUTS



CHILI LIME NUTS image

Number Of Ingredients 7

½ pound raw cashews
½ pound raw almonds
1 tablespoon extra virgin olive oil
1 tablespoon chili powder
¼ teaspoon cayenne pepper
¼ cup lime juice
1 teaspoon sea salt

Steps:

  • Cover the nuts with water and add a half tablespoon of sea salt. Soak the almonds over night and the cashews for 6 hours. Drain and rinse well. Preheat your oven to 150 degrees (or get your dehydrator ready). Spread the cashews and almonds on separate trays in a single layer. Dry the nuts, turning occasionally, for 8 hours. Split the remaining ingredients in half. Remove from the oven and toss each tray of nuts with half the olive oil, spices, salt, and lime juice. Return to oven and dry for another 1-2 hours, or until all of the moisture is gone and nuts have a crunch to them. The almonds may take less time than the cashews. If you don't soak and dry, toss the nuts first then roast them at 350 degrees for 15-20 minutes. Turn every 5 minutes so they don't burn. Store in an air-tight container in a cool, dry place for two weeks.

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