Cayenne Sugar Nuts Food

CANDIED PECANS

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.
• Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
• Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
• Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
• Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.

CAYENNE SUGAR NUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Mix white sugar, brown sugar, salt, cinnamon, and cayenne pepper together in a bowl.
• Beat egg white and water together in a separate large bowl until frothy but not yet stiff; add pecans and stir to coat. Season nuts with the sugar mixture and spread onto the prepared baking sheet in a single layer.
• Roast in oven, turning occasionally, until the nuts are browned and no longer moist, about 30 minutes.
• Set baking sheet on a wire rack to cool nuts, breaking apart any nuts stuck together.

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.

CAJUN SUGARED PEANUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Stir sugar into water in a saucepan over medium heat; cook and stir until the sugar dissolves completely. Add peanuts, chipotle chile powder, kosher salt, chili powder, and garlic powder into the liquid.
• Bring the mixture to a boil and cook, stirring constantly, until the liquid evaporates and the remaining syrup coats the nuts, about 15 minutes; spread immediately onto the prepared baking sheet. Use forks to separate any peanuts stuck together and to get an even layer.
• Bake in preheated oven, stirring and then separating the peanuts every 5 minutes, until the peanuts are glazed, about 20 minutes total. Let peanuts cool completely before breaking into small pieces.

CAYENNE CASHEWS

Steps:

• Whisk egg white in a medium bowl until frothy. Mix in cashews until coated. Let soak for 30 minutes.
• Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
• Combine sugar, cumin, salt, and cayenne pepper in a small bowl. Pour over cashews and toss to coat. Spread cashews on the prepared baking sheet.
• Bake in the preheated oven, stirring halfway through, until fragrant, about 40 minutes. Reduce oven temperature to 200 degrees F (93 degrees C). Continue baking, stirring every 20 minutes, until cashews look dry, 30 to 40 minutes.
• Transfer cashews to a container and let cool, shaking or stirring occasionally to prevent them from sticking together.

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.

CINNAMON 'N' SPICE PECANS

Steps:

• In a large bowl, combine the butter, cinnamon, salt and cayenne. Stir in pecans until evenly coated. , Transfer to an ungreased 15x10x1-in. baking pan. Bake at 350° for 15-18 minutes or until pecans are toasted, stirring every 5 minutes.

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.

CANDIED WALNUTS

Steps:

• Preheat the oven to 350 degrees F.
• In a medium sized bowl, mix together the sugar, cayenne and salt.
• Bring a small saucepan of water to boil. Add the walnuts and blanch them for 3 minutes. Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly. Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown, about 10 minutes. Watch carefully because the sugar can burn easily. Let cool completely before serving.

THE UNION SQUARE CAFE'S BAR NUTS

Steps:

• Preheat the oven to 350 degrees F.
• Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
• In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
• Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.

ROSEMARY ROASTED CASHEWS

Steps:

• Preheat the oven to 375 degrees F.
• Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

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.

SOUTHERN SPICED PECANS

Steps:

• In a large skillet, melt butter. Add cumin and cayenne; cook and stir for 1 minute. Remove from the heat; stir in the pecans, sugar and salt; toss to coat. , Spread in a single layer in a greased 15x10x1-in. baking pan. Bake at 300° for 25-30 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container.

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.