Best Paprika Rosemary Spiced Nuts Recipes
ROSEMARY SPICED NUTS
These lightly-spiced cocktail nuts are a cut above the store bought sort. Cayenne adds kick, brown sugar balances the salt and fresh rosemary provides an unexpected woodsy note that really makes them something special. They're fancy enough to toss into a shiny cellophane bag, tie with a bow and give as a gift.
Provided by Peter Mcquaid
Categories easy, quick, finger foods, appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a bowl, toss nuts with butter and spread out onto a baking sheet. Bake until golden, about 10 minutes, stirring frequently.
- While nuts roast, mix rosemary, sugar, cayenne and salt in a bowl. Add nuts and toss. Serve warm or cool.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 24 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 140 milligrams, Sugar 1 gram, TransFat 0 grams
SPICY ROSEMARY NUTS
Provided by Giada De Laurentiis
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
- In a medium bowl, whisk the egg white and salt just until foamy. Add the maple syrup, rosemary and cayenne pepper. Stir in the nuts and sunflower seeds and toss until coated.
- Spread the nut mixture on the prepared baking sheet in a single layer. Bake until the nuts are crisp and brown, 20 to 25 minutes, stirring halfway through. Let cool before serving or storing.
Nutrition Facts : Calories 316 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 135 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 9 grams, Sugar 5 grams
SWEET, SAVORY & SPICY ROASTED NUTS
These Roasted Mixed Nuts are the perfect combination of savory, salty, spicy and sweet! They make a great, quick and easy appetizer or snack... but be warned, they are dangerously delicious!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories Appetizer Entertaining Snack starter
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up.
- Melt butter: Melt butter using the stovetop or the microwave (directions below)!(In the Microwave) Place butter in the microwave- safe bowl. Microwave on 50% power for 1 minute. Continue to microwave at 50% power for 10 second increments until just melted. Stir in the rosemary and set aside for 1 minute. Stir in the maple syrup. Set aside.(On the Stovetop) In a medium sized sauté pan, over medium low heat, melt the butter. Stir in the rosemary and cook until fragrant, about 1 minute. Remove from heat and stir in maple syrup. Set aside.
- Season nuts: Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Stir well and set aside.
- Add butter to nuts: Pour the butter over the nuts. Stir and toss to completely coat. Transfer the seasoned nuts to the prepared baking sheet, arranging them in a single even layer.
- Bake: Bake nuts for 10 minutes. Remove and stir, arranging nuts into a single layer. Return nuts to oven and continue to roast for an additional 5-8 minutes, or until they are aromatic and light golden in color (they will get darker upon sitting).
- OPTIONAL (for more flavor!): While the nuts are still hot and fresh out of the oven (on the pan), sprinkle the Turbinado sugar and flaked sea salt evenly over the nuts.
- Cool: Place the baking sheet on a wire rack and stir the nuts, spreading them back out into an even single layer once. Set aside and allow the nuts to cool on the pan for 15 minutes.
- Serve: Transfer to a serving bowl or a container with a tight fitting lid for storage. Enjoy!
Nutrition Facts : Calories 487 kcal, Carbohydrate 23 g, Protein 13 g, Fat 42 g, SaturatedFat 8 g, Cholesterol 12 mg, Sodium 941 mg, Fiber 7 g, Sugar 4 g, TransFat 0.2 g, UnsaturatedFat 32 g, ServingSize 1 serving
SMOKED PAPRIKA AND ROSEMARY MARINADE
This recipe is borrowed from "The World of Spice", which credits it to New Zealand cuisine. The book also credits "pioneer chef Peter Gordon", who uses smoked Spanish paprika from Extramadura. I don't know where my tin of smoked paprika comes from, but my rosemary comes from the back garden! The recipe makes enough to marinate 2lb chicken, lamb, cod or salmon. I'm going to try it on Tofu. Cooking time is marinating time. The recipe is posted for Zaar World Tour 2005.
Provided by Mrs B
Categories New Zealand
Time 8h5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Whisk all the ingredients together.
- Place in a bowl with the food to be marinated, cover with cling film and leave in the fridge overnight.
- Pour off excess marinade before grilling, roasting or frying.
Nutrition Facts : Calories 2039.9, Fat 219.9, SaturatedFat 30.5, Sodium 327.9, Carbohydrate 27.2, Fiber 12.3, Sugar 7.6, Protein 5.2
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