Best Glazed Nuts Recipes

GLAZED NUTS

Steps:

• In a heavy 8 inch skillet combine nuts, sugar and butter.
• Cook over med heat, stirring constantly until sugar is melted and golden in color and nuts are toasted (about 7 minutes).
• Spread nuts on a butter cookie sheet or aluminum foil, separating nuts.
• Sprinkle lightly with salt.

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.

GLAZED NUTS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat a baking sheet with cooking spray.
• In a large bowl, beat egg white until foamy. Stir in brown sugar, cinnamon, cloves, ginger, and vanilla. Add nuts, and stir to coat. Spread evenly onto prepared pan.
• Bake for 30 minutes, stirring occasionally, or until well toasted and golden brown. Remove from oven, and cool completely. Store in an airtight container.

SPICED GLAZED NUTS AND PRETZEL MIX

Steps:

• 1. Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.
• 2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
• Add the salt, warm nuts, pretzels, and stir until the nuts and pretzels are completely coated.
• 3. Spread the mixture back on the baking sheet and return to the oven for 12 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.
• Once cool, this mixture can be stored in an airtight container for up to a week.

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.

GLAZED MACADAMIA NUTS

Steps:

• Spread macadamia nuts in a single layer in a greased 15x10x1-in. baking pan. Bake at 250° for 5 minutes; set aside. , In a heavy saucepan, combine 6 tablespoons sugar, corn syrup, oil and salt; bring to a boil, stirring constantly. Boil without stirring until a candy thermometer reads 238° (soft-ball stage). , Remove from the heat; stir in butter until melted. Pour over nuts; stir to coat. Bake for 50-55 minutes or until lightly browned, stirring occasionally. Sprinkle with remaining sugar; toss to coat. Spread on foil to cool. Break apart and store in an airtight container.

POMEGRANATE-GLAZED CHICKEN WITH BUTTERY PINE NUTS

Steps:

• Combine garlic, yogurt, 1/3 cup pomegranate molasses, 2 Tbsp. honey, and 2 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt in a large resealable plastic bag. Place chicken in bag and seal, pressing out any air; turn to coat. Chill, turning occasionally, at least 12 hours and up to 2 days.
• Let chicken sit at room temperature 1 hour before cooking.
• Place a rack in top position of oven; preheat to 450°F. Stir remaining 2 Tbsp. pomegranate molasses and remaining 2 Tbsp. honey in a small bowl.
• Drizzle enough oil to barely coat the bottom of a large heavy skillet, preferably cast iron, that can hold both chicken halves (or you can roast chicken on a foil-lined rimmed baking sheet). Remove chicken from marinade, letting excess drip back into bag, and place in skillet, skin side up. Pat chicken dry with paper towels; season lightly with salt. Brush or spoon pomegranate molasses mixture evenly over skin.
• Roast chicken until skin is lacquered and deep mahogany over most of surface and juices run clear when thigh meat is pierced with a knife, 25-30 minutes. Transfer to a cutting board and let rest 15 minutes.
• Meanwhile, melt butter in a small skillet over medium-low heat. Cook pine nuts, tossing often, until golden and mixture smells nutty (don't let the butter burn), about 3 minutes. Scrape buttery pine nuts into a small bowl and season with salt.
• Pour pomegranate juice into a large bowl or shallow platter and squeeze in lime. Season with a large pinch of salt and stir to dissolve. Add chicken to bowl (or divide between 2 shallow bowls) and spoon buttery pine nuts over to serve.

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.

SPICED GLAZED NUTS AND PRETZEL MIX-LEBOVITZ

Steps:

• 1. Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting. 2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, chili powder cocoa, and maple syrup. 3. Add the warm nuts, and stir until the nuts are completely coated. Then stir in the salt. 4. Mix in the pretzels, then spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring a couple of time during cooking to make sure the brown sugar isn't clumping. The exact baking time will vary, but the nuts are done when they are nice and toasty, and the mixture is nicely glazed. 5. Remove from oven and cool completely, separating the nuts and pretzels as they cool. Once cool, this mixture can be stored in an airtight container for up to a week.

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.

MAPLE GLAZED NUTS

Steps:

• Miz oil, syrup and salt in a bowl.
• Add nuts and toss to coat.
• Place in one layer on a baking sheet.
• Bake at 350F until you smell the nuts, approximately 15-20 minutes.

GINGER GLAZED NUTS

Steps:

• Set oven to 300 degrees.
• In a large skillet over medium heat melt butter.
• Add in the brown sugar, fresh ginger, 3 tablespoons water, salt and ginger powder; cook until the brown suagr is dissolved.
• Remove from heat and add in nuts; stir until coated.
• Spread the nuts in a lightly oiled baking sheet.
• Bake, stirring occasionally for about 25 minutes until golden; cool completely.

BALSAMIC GLAZED MUSTARD GREENS WITH RAISINS AND PINE NUTS

Steps:

• Bring 1/2 cup water to a boil, add greens and cook over medium-high heat until wilted. Add the raisins and red onion, reduce the heat, cover and cook, stirring occasionally until greens are tender, about 10 minutes, adding more water if necessary. Meanwhile, in a pan lightly rubbed with olive oil, saute garlic until soft, about 1 minute. Stir in pine nuts and remove from heat. Toss together greens, garlic/pine nut mixture and balsamic vinegar. * Kale, collard greens, turnip greens or a combination can also be used.

SWEET-HOT GLAZED NUTS

Steps:

• In a bowl, mix honey, sugar, 1 tablespoon butter, salt, cayenne and cinnamon. Add nuts and mix well to coat.
• Scrape nut mixture into a buttered 9-by-13-inch baking pan and shake to make level.
• Bake in 300 degree F oven, shaking pan often, until nuts are golden brown under skins (break a nut to test, if necessary), 20 to 25 minutes.
• Scrape nuts onto a buttered 10-by-12-inch piece of foil and let cool about 5 minutes, then break apart.
• Serve, or store airtight up to three days. These nuts also freeze well; store in an airtight container or double freezer bag for up to 2 months. Makes a great holiday or hostess gift, presented in a tin or jar tied with a pretty ribbon.

SPICED GLAZED NUTS

Steps:

• Preheat oven to 250.
• Combine sugar, cinnamon, allspice, seasoned salt, nutmeg, and black pepper in a large bowl. Set aside.
• Beat egg white until foamy. Add nuts, tossing to coat. Add to spice mixture tossing to coat evenly.
• Spread nuts on a greased baking sheet (a baking stone works great for this) in a single layer. Bake one hour, stirring once. Cool slightly on the baking sheet and break apart, if need be. Cool completely and then store in an airtight container up to two weeks.