Brown Sugar Spiced Nut Mix Food

CONTEST-WINNING SUGAR 'N' SPICE NUTS

Steps:

• In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. , Bake at 300° until golden brown, 18-20 minutes, stirring once. Cool. Store in an airtight container.

SWEET, SPICY AND SALTY CANDIED NUT MIX

Steps:

• Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.

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.

SPICED MIXED NUTS

Steps:

• Preheat oven to 300°F. Place mixed nuts in large bowl. Heat vegetable oil in heavy small saucepan over medium heat. Add chili powder and cayenne pepper to taste and stir until aromatic, about 15 seconds. Pour over mixed nuts. Add sugar and salt and stir to blend. Transfer to baking pan. Bake until mixed nuts are toasted, stirring occasionally, about 20 minutes. Serve warm or at room temperature. (Can be made 5 days ahead. Cover and store at room temperature.)

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.

ROSEMARY SPICED NUTS

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.

SPICED NUTS

Steps:

• Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
• Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together.

MOLE-SPICED CANDIED NUT MIX #A1

Steps:

• Preheat oven to 300 degrees. Line a 9-by-13 inch baking dish with parchment and set aside. In a mixing bowl, combine the A1 sauce, walnuts, and peanuts, tossing until evenly coated with the sauce. In a small bowl, stir together the brown sugar, chili powder, cocoa powder, cinnamon, cayenne, and salt; sprinkle this spice mixture over the nuts and toss to coat evenly with the spices.
• Transfer spiced nuts to prepared baking dish and spread out into an even layer. Roast nuts in oven for 20-25 minutes, tossing nuts every 5 minutes to ensure even roasting - when done, nuts will be golden and aromatic and sauce will be almost dry. Remove from oven and immediately transfer nuts to large platter or baking sheet to cool. Once nuts are completely cool, break up any clumps with your fingers and stir in dried cherries and chocolate. Transfer mix to an airtight container for storage.