Best Spiced Holiday Nuts Recipes

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HOLIDAY SPICED NUTS



Holiday Spiced Nuts image

This is a double batch, 3 cups to serve, 3 cups to gift-away. Buy nuts from bulk bins in market ? they are better priced than nuts on baking aisle.

Provided by Rachael Ray : Food Network

Categories     dessert

Time 12m

Yield 6 cups

Number Of Ingredients 10

2 cups walnut halves
1 cup peeled hazelnuts
1 cup whole unsalted cashews
1 cup whole pecan halves
3 tablespoons butter
1 teaspoon ground anise
1 teaspoon ground cinnamon
1 teaspoon coarse black pepper
1/2 teaspoon freshly grated nutmeg, eyeball it
1 cup smoked almonds (recommended: Diamond Smokehouse almonds)

Steps:

  • Heat a large skillet and cook nuts over moderate heat 7 to 8 minutes until golden and well toasted ¿ your nose will know when they are done. Transfer nuts to a plate and return pan to stove top. Add butter to the pan in small pieces. Melt butter and spice it with anise, cinnamon, pepper and nutmeg. Let butter infuse a minute then pour over nuts. Turn off heat. Add smoked nuts to the skillet and turn to combine evenly with butter.

SPICED HOLIDAY NUTS



Spiced Holiday Nuts image

Categories     Nut     Bake     Cocktail Party     Vegetarian     Pecan     Walnut     Spice     Honey     Christmas Eve     Bon Appétit

Yield Makes 1 1/2 cups

Number Of Ingredients 8

2 tablespoons olive oil
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 tablespoon honey
3/4 cup walnut halves
3/4 cup pecan halves

Steps:

  • Line baking sheet with foil. Lightly oil foil. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add ginger, curry powder and cayenne pepper; sauté until fragrant, about 5 seconds. Stir in sugar and honey. Add nuts. Stir until honey mixture is amber in color and nuts are well coated, about 6 minutes.
  • Transfer nut mixture to prepared baking sheet. Working quickly, separate nuts with spoon. Sprinkle with salt. Cool. (Can be made 3 days ahead. Store in airtight container at room temperature.)

SWEET AND SAVORY HOLIDAY PIE SPICED NUTS WITH BACON



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.

HOLIDAY SPICED NUTS



Holiday Spiced Nuts image

My inspiration for posting this recipe was from one I tried from JAP called Sweet Spiced Nuts by Beth McDaniel. I didn't have all the ingredients to make her recipe verbatim. I tweaked it a bit & doubled it. I'll link the two recipes. *** Oh, this recipe can be halved, but they get gobbled up way too fast and you just end up...

Provided by Donna Roth

Categories     Other Desserts

Number Of Ingredients 8

2 lb nuts (i used pecan, almond, cashew, peanut)
2 egg whites
1/8 c ice cold water
2 c splenda granular
3 Tbsp cinnamon
1 tsp salt
2 tsp ground ginger
1 tsp ground nutmeg

Steps:

  • 1. Preheat oven to 250º. Liberally spray 2 jelly roll pans with cooking spray.
  • 2. Combine Splenda, cinnamon, salt, ginger & nutmeg and set aside.
  • 3. Whip egg whites with cold water till foamy & frothy, but not stiff. You don't want to see any peaks. Add spiced Splenda mixture and mix well.
  • 4. Add nuts and stir to coat.
  • 5. Spread nuts evenly on the two jelly roll pans. Try to keep the nuts in a single layer.
  • 6. Bake for up to 2 hours, stirring the nuts about every 30 minutes till they are really dry and toasty. Each time you stir the nuts rotate the pans.
  • 7. Remove from oven and enjoy!!!!! These are super yummy!!!

SAVORY SPICED HOLIDAY NUTS



Savory Spiced Holiday Nuts image

Make and share this Savory Spiced Holiday Nuts recipe from Food.com.

Provided by PalatablePastime

Categories     Lunch/Snacks

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

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