Best Sweet And Savory Holiday Pie Spiced Nuts With Bacon Recipes

SWEET, SALTY, SPICY PARTY NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

SWEET AND SAVORY SPICED NUTS

Steps:

• Preheat oven to 350°F with rack in middle. Lightly oil a 4-sided sheet pan.
• Whisk together sugar, spices, and 3/4 teaspoon salt in a small bowl. Whisk egg white in a medium bowl until frothy, then stir in nuts. Add spice mixture and toss to coat.
• Spread nut mixture in 1 layer in sheet pan. Bake, stirring once or twice, until dry and well toasted, about 20 minutes. Loosen nuts from pan, then cool completely.
• What to drink:
• Schloss Saarstein 1st Growth Riesling Kabinett '08

HOLIDAY PIE-SPICED HAZELNUTS

Steps:

• Mix together the sugar, cinnamon, allspice, ginger, cloves, nutmeg and 1 1/2 teaspoons salt in a small bowl and set aside.
• 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 hazelnuts and toss to coat in the egg white. Add the spice blend and toss to coat again.
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.

SWEET & SPICY NUTS

Steps:

• In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes., Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

HOLIDAY PIE-SPICED WALNUTS WITH CHERRIES

Steps:

• Mix together the sugar, cinnamon, allspice, ginger, cloves, nutmeg and 1 1/2 teaspoons salt in a small bowl and set aside.
• Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet with the oil.
• Put the egg white in a large bowl and whisk until frothy. Add the walnuts and toss to coat in the egg white. Add the spice blend and toss to coat.
• Spread the nut mixture evenly 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 dried cherries and transfer to a large bowl.

HOLIDAY NUT MEDLEY WITH CRANBERRIES

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
• Combine the cashews, macadamias, pecans and pistachios in a large bowl.
• Melt the butter in a small saucepan. Pour the butter over the nuts and combine with a wooden spoon. Stir in the chopped rosemary, brown sugar, thyme, cayenne pepper and salt until combined.
• Spread the nuts evenly on the parchment-lined rimmed baking sheet and cook until toasted and fragrant, 12 to 14 minutes.
• Allow the nuts to cool slightly until they are warm, about 5 minutes.
• Combine the dried cranberries with the warm nut medley in a large bowl. Season with salt, if desired. Garnish with the rosemary sprigs before serving.