Best Glazed Honey Nuts Recipes

HONEY GLAZED NUTS

Steps:

• Preheat oven to 375 degrees.
• Toss all the ingredients together. Transfer almonds to a greased baking sheet. Bake for 25 to 30 minutes until lightly toasted, stirring occasionally. Cool. Store in an airtight container.

SPICED HONEY-GLAZED NUTS

Steps:

• Position a rack in the center of the oven and preheat the oven to 350.
• Spread the nuts on a large rimmed baking sheet. Bake just until the nuts are warm to the touch, about 3 minutes. Remove baking sheet from oven. Drizzle nuts with honey and corn syrup, and mix well. Continue baking, stirring often with oiled spatula (I used Pam) until the liquid has evaporated into a glaze, about 10-12 minutes.
• Mix the sugar, salt, cumin, chili powder and cayenne pepper in a large bowl. Add the nuts and mix well to coat them with the spiced sugar. Transfer to a clean baking sheet to cool, breaking up the nuts that may have stuck together. They will crisp as they cool.
• Store in airtight container at room temp for up to one week.

HONEY GLAZED MIXED NUTS

Steps:

• In a large skillet, combine the ingredients and cook on medium high heat for 2 to 3 minutes or until glaze starts to simmer and turns foams.
• Spread onto a greased baking sheet, separating slightly with a fork; cool completely.

HONEY GLAZED MACADAMIA NUTS

Steps:

• Preheat oven to 375 degrees.
• Toss all the ingredients together.
• Transfer macadamia nuts to a greased baking sheet.
• Bake for 25 to 30 minutes until lightly toasted, stirring occasionally.
• Allow to cool.
• Store in an airtight container.

CREAMED SPINACH WITH HONEY GLAZED PINE NUTS

Steps:

• In a small sauté pan heat 1 tbsp of olive oil on MEDIUM, add pine nuts (be careful they burn quickly! Make sure you are constantly watching and stirring them). Toast lightly (about 1 minute) remove from heat and add 1 tbsp honey. Transfer to a small bowl and let pine nuts cool.
• Add 1 tbsp of olive oil to the small sauté pan. Add onions and garlic. Fry until translucent (do not brown). Sit onions/garlic to the side to cool.
• On MEDIUM heat, add 1/4 cup butter to a large saucepan. Once butter has melted add the flour, salt, pepper and nutmeg. Cook for about 1 minute.
• Slowly add milk to butter/flour mixture, stirring constantly until you have a thick sauce. Add the cubed cream cheese and stir until melted.
• Add the onion/garlic mixture to the cream sauce.
• Add the 2 packages of well drained frozen chopped spinach to the cream sauce. Stir to combine and cook for approx 3-4 minutes on MEDIUM.
• Once spinach mixture is heated completely through, stir in Asiago cheese and remove from heat.
• Transfer creamed spinach to a serving dish.
• Spoon honey glazed pine nuts over the creamed spinach and serve immediately.

HONEY-GLAZED MIXED NUTS

Steps:

• Cook all ingredients in skillet on medium-high heat 2 to 3 min. or until glaze starts to simmer and turn foamy, stirring constantly.
• Spread onto baking sheet sprayed with cooking spray, separating nuts slightly with fork. Cool completely.

HONEY- ROSEMARY GLAZED NUTS

Steps:

• Preheat oven to 350 degrees. Spray 2 large (1/2 sheet pans) or one 3/4 sheet pan with non stick spray. Place all nuts in a large bowl. Mix brown sugar and remaining ingredients in a small sauce pan. Stir over medium heat until sugar dissolves and syrup is smooth. Pour over nuts and toss well to coat. Divide nut mixutre between pans. Bake until deep golden and thickly galzed, stirring occasionally, about 20 minutes. See note above. cool nuts on sheets, occasionally loosening and separating nuts with spatula. Can be make 5 days in advance. Store airthight at room temperature. Break nuts apart, if necessary, before serving.

HONEY-ROSEMARY GLAZED NUTS (BON APPETIT 11/2005)

Steps:

• Preheat oven to 350. spray 2 large rimmed baking sheets with nonstick spray. Place all nuts in large bowl. Mix brown sugar and remaining ingredients in small saucepan. Stir over medium heat until sugar dissolves and syrup is smooth. Pour over nuts; toss to coat. Divide nut mixture between prepared sheets. Bake until deep golden and thickly glazed, stirring occasionally, about 20 minutes. Cool nuts on sheets, occasionally loosening and separating nuts with spatula. Can be make 5 days ahead. Store airtight at room temperature. Break nuts apart, if necessary, before serving.

HONEY-GLAZED DOUGHNUTS WITH RAISINS AND PINE NUTS

Steps:

• Combine 1/4 cup warm water and sugar in small bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is foamy, about 6 minutes.
• Whisk flour and salt in large bowl to blend. Make well in center. Add raisins, pine nuts, egg, and 1 tablespoon oil to well. Pour remaining 1 1/4 cups warm water over, then pour yeast mixture over. Stir until smooth dough forms. Scrape down sides of bowl; cover bowl with plastic, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
• Line large rimmed baking sheet with double layer of paper towels. Pour enough oil into large deep saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 360°F to 370°F. Working in batches of 5 or 6 doughnuts, dip metal tablespoon into hot oil to coat and, without deflating dough, gently scoop up rounded tablespoonful. Drop dough into oil. Fry until deep golden, turning occasionally, about 5 minutes. Using slotted spoon, transfer doughnuts to prepared sheet and drain. Do ahead Doughnuts can be made 6 hours ahead. Let stand at room temperature. Rewarm on same sheet in 350°F oven about 15 minutes.
• Whisk honey, 3/4 cup water, and cinnamon in heavy medium saucepan over medium-high heat until syrup comes to boil. Remove pan from heat. Dip warm doughnuts into honey syrup and pile onto platter. Pour remaining syrup into bowl. Serve doughnuts with remaining syrup.

HONEY-ROSEMARY GLAZED NUTS

Steps:

• Preheat oven to 350. Spray 2 large rimmed baking sheets w/PAM Place all nuts in a large bowl. Mix brown sugar and remaining ingredients in a small saucepan. Stir over medium heat until sugar dissolves and syrup is smooth. Pour over nuts; toss to coat. Divide nut mixture btwn baking sheets. Bake until deep golden and thickly glazed,stirring occasionally, about 20 minutes. Cool nuts on sheets. Store airtight @ room temp.

HONEY ROSEMARY GLAZED NUTS

Steps:

• Preheat ovent to 350. Mix brown sugar and remaining ingredients in saucepan over medium heat until sugar dissolves. Pour over all nuts, toss to coat. Put nuts on baking sheets, bake, stir occasionally for about 20 minutes. Cool, break up as needed

GLAZED HONEY NUTS

Steps:

• Combine salt, curry powder, and ground red pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pecans, walnuts, and honey. Cook 4 minutes or until nuts are toasted, stirring constantly. Sprinkle nuts evenly with spice mixture, tossing well to coat. Spread nut mixture onto a baking sheet coated with cooking spray. Cool completely. Store in an airtight container.