Best Savory Spiced Holiday Nuts Recipes

Sweet and Savory Holiday Pie Spiced Nuts with Bacon image

Provided by Food Network

Time 1h

Yield about 4 cups

Number Of Ingredients 19

Iced Tea:
4 teabags
Sugar or sweetener, optional
Holiday Pie Spice Blend:
6 tablespoons sugar
1 1/2 teaspoons ground cinnamon
Kosher salt
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Nuts:
Vegetable oil, for oiling the baking sheet
1 large egg white
1 cup unsalted raw almonds
1 cup unsalted raw hazelnuts
1 cup unsalted raw peanuts
1 cup unsalted raw pecans
1 cup chopped cooked bacon

Steps:

For the iced tea: Pour 8 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste if using. Stir in 12 cups ice cubes until melted. Keep refrigerated until ready to use.
For the holiday pie spice blend: Mix together the sugar, cinnamon, 1 1/2 teaspoons salt, allspice, ginger, cloves and nutmeg in a small bowl and set aside.
For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
Put the egg white in a large bowl and whisk until frothy. Add the almonds, hazelnuts, peanuts and pecans and toss to coat in the egg white. Add the spice blend and toss to coat.
Spread the nut mixture evenly out on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the bacon and transfer to a large bowl. Serve with iced tea.

Savory Spiced Holiday Nuts image

Provided by PalatablePastime

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 11

1 cup walnuts
1 cup pecans
1/2 cup unroasted peanuts
2 1/2 tablespoons peanut oil
2 teaspoons dried rosemary
1 tablespoon vegan sugar (or granulated sugar)
2 teaspoons ground cumin
2 teaspoons mild chili powder
1 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon ground red pepper (optional)

Steps:

Preheat oven to 300 degrees F.
Place nuts in a mixing bowl.
Heat the oil in a small skillet with the rosemary until it becomes aromatic, then pour over nuts, and stir to coat evenly.
Blend the sugar, cumin, chili powder, salt, black pepper, and red pepper together in a small dish and sprinkle over the nuts, and toss to coat well.
Spread the nuts on a non-stick baking sheet and bake in the preheated oven for 15-20 minutes, or until the nuts are toasted, stirring nuts once during the cooking time.
Allow to cool, then store in an airtight container.

Nutrition Facts : Calories 1148.3, Fat 101.7, SaturatedFat 11.9, Sodium 2251.8, Carbohydrate 63.7, Fiber 38.4, Sugar 14.9, Protein 29.8