SZECHUAN SPICY PEANUTS (黄飞鸿花生, HUANG FEI HONG SPICY PEANUTS)
Szechuan spicy peanuts are an addictive beer accompaniment. Crunchy, salty, slightly sweet, and fiercely hot, with the citrusy tingle of numbingness. You won't able to stop once you pop the first peanut into your mouth.
Provided by Maggie Zhu
Categories Snack
Time 1h20m
Number Of Ingredients 9
Steps:
- Cover peanuts with warm water. Let soak for 30 minutes to 4 hours. Peel and discard the skin. Drain and pat dry peanuts with paper towel.
- Combine all the ingredients for the spice mix in a small bowl.
- Add peanuts into a wok and oil to cover. Turn on medium heat. Cook until the peanuts start to sizzle. Turn to medium low heat. Cook and stir occasionally until the surface turns pale yellow. Transfer peanuts using a colander onto a plate layered with paper towels. Remove extra oil from the wok and reserve just 1 teaspoon.
- (Optional) Add chili peppers and Sichuan peppercorns into the same wok. Cook and stir until fragrant.
- Return peanuts to wok. Add the spice mix. Stir to mix well so the peanuts are evenly covered with spices. Transfer peanuts onto a big plate to cool. Don't worry if the peanuts are not crispy enough when they're still warm. They'll crisp up and become crunchy once completely cooled.
- Serve immediately as a snack or store in an air-tight container.
SPICED NUTS
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Spread the nuts out on a large baking sheet. Bake until the nuts are lightly toasted, about 8 to 10 minutes.
- In the meantime, melt the butter in a small saucepan over low heat. Add the remaining ingredients and stir to combine. Transfer the nuts to a serving bowl. Pour in the butter and toss to coat evenly. Serve warm or room temperature.
SUGARED SPICED NUTS
These delicious nuts are such a sweet crunchy treat. Great for parties or late night munchies. Makes enough to keep a bit around for another day :)
Provided by Karen..
Categories Lunch/Snacks
Time 55m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees.
- In a large bowl, mix together everything but nuts.
- Add the nuts and stir until coated well.
- Spread evenly onto a greased cookie sheet or baking pan.
- Bake for 45 minutes, stirring every 15 minutes or so.
- Spread out on waxed paper to cool.
- Store in a zipper bag or airtight container.
CRUNCHY ASIAN SPICED NUTS
From "Cooks Country" magazine. This is perfect for a mixture of macadamia nuts and cashews.
Provided by threeovens
Categories Lunch/Snacks
Time 55m
Yield 5 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F; line a baking sheet with parchment paper, then spray with cooking spray.
- Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with cola and salt.
- Add nuts and toss to coat; drain in a colander for 4 to 5 minutes.
- Combine sugar, 5 spice powder, and ginger; add nuts and toss to coat in spices; spread nuts out on the prepared baking sheet.
- Bake until dry and crisp, turning baking sheet once halfway through cooking, about 40 to 45 minutes.
- Cool, then break apart nuts and serve.
- Store in an air tight container for up to 3 weeks.
Nutrition Facts : Calories 93.9, Fat 1, SaturatedFat 0.3, Cholesterol 42.3, Sodium 479.3, Carbohydrate 20.5, Sugar 20.3, Protein 1.3
SPICED NUTS
Make and share this Spiced Nuts recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat to 330 degrees F.
- In a small saucepan, melt butter with garlic over moderately-low heat and remove from heat.
- In a 13 x 9 inch baking pan, spread nuts, drizzle butter over, toss well to coat and roast, stirring occasionally, for 30 minutes, or until golden and fragrant.
- Combine dry ingredients and sprinkle over nuts.
- Stir to coat.
- Continue baking 3 minutes longer.
- Transfer to paper towels to drain.
- Sprinkle with salt to taste.
- Let cool and transfer to airtight container.
- (these keep up to 2 weeks).
Nutrition Facts : Calories 929, Fat 82.3, SaturatedFat 16.8, Cholesterol 30.5, Sodium 1040.8, Carbohydrate 37.5, Fiber 13.2, Sugar 7.5, Protein 24.2
CINNAMON SPICED NUTS
Munchie DeLuxe!! My sister gave me this recipe and they taste just like the ones you get at the fair. You can never have enough. This is the BEST recipe I ever made for these nuts.
Provided by DustyFox
Categories Lunch/Snacks
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Bring 1 cup sugar, 1/4 cup canned milk, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla to a boil in a saucepan big enough to hold the nuts, stirring constantly.
- After mixture boils add the nuts and continue stirring until all liquid is gone. Pour mixture onto Pam sprayed cookie sheet.
- Cool 3 minutes.
- Sprinkle with cinnamon sugar mix. Stir well, coating all nuts.
- Cool and store in covered container.
Nutrition Facts : Calories 507.6, Fat 28.9, SaturatedFat 4.2, Cholesterol 2.6, Sodium 376.6, Carbohydrate 58.7, Fiber 5.4, Sugar 46.7, Protein 10.1
CRUNCHY ORANGE CARDAMOM SPICED NUTS
Make and share this Crunchy Orange Cardamom Spiced Nuts recipe from Food.com.
Provided by threeovens
Categories Lunch/Snacks
Time 55m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F; line a baking sheet with parchment paper, then spray with cooking spray.
- Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with orange zest, orange juice, vanilla extract, and salt.
- Add nuts and toss to coat; drain in a colander for 4 to 5 minutes.
- Combine sugar, ground cardamom, and pepper; add nuts and toss to coat with spices; spread nuts out on the prepared baking sheet.
- Bake until dry and crisp, turning baking sheet once halfway through cooking, about 40 to 45 minutes.
- Cool, then break apart nuts and serve.
- Store in an air tight container for up to 3 weeks.
Nutrition Facts : Calories 97, Fat 1, SaturatedFat 0.3, Cholesterol 42.3, Sodium 479.4, Carbohydrate 21.1, Fiber 0.3, Sugar 20.3, Protein 1.4
SAVORY SPICED NUTS
After trial and error, finally came up with a nut recipe that was nicely spiced, and not greasy for the oil. These are wonderful snacking food, and great for serving with drinks.
Provided by C in PA
Categories Lunch/Snacks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 275 degrees.
- Whisk egg white and water until foamy.
- Toss with nuts, and pour into strainer.
- Strain for 3 minutes.
- Pour nuts into brown paper bag, and shake with spices until coated.
- Pour onto cookie sheet and spread out.
- Bake 15 minutes and stir.
- Lower heat to 225 degrees, and bake 1 hour, stirring a few times.
- Turn off oven and cool with door propped open.
- Store in airtight container.
CRUNCHY SPICED NUTS
Make and share this Crunchy Spiced Nuts recipe from Food.com.
Provided by threeovens
Categories Lunch/Snacks
Time 55m
Yield 5 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F; line a baking sheet with parchment paper, then spray with cooking spray.
- Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with water and salt.
- Add nuts and toss to coat; drain in a colander for 4 to 5 minutes.
- Combine sugar, cinnamon, ginger, and coriander; add nuts and toss to coat in spices; spread nuts out on the prepared baking sheet.
- Bake until dry and crisp, turning baking sheet once halfway through cooking, about 40 to 45 minutes.
- Cool, then break apart nuts and serve.
- Store in an air tight container for up to 3 weeks.
Nutrition Facts : Calories 96.8, Fat 1.1, SaturatedFat 0.3, Cholesterol 42.3, Sodium 479.6, Carbohydrate 21.2, Fiber 0.7, Sugar 20.1, Protein 1.4
CRUNCHY CHILI LIME SPICED NUTS
From "Cooks Country" magazine. This is perfect for a mixture of cashews, peanuts, and almonds.
Provided by threeovens
Categories Lunch/Snacks
Time 55m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F; line a baking sheet with parchment paper, then spray with cooking spray.
- Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with lime zest, lime juice, and salt.
- Add nuts and toss to coat; drain in a colander for 4 to 5 minutes.
- Combine sugar, chili powder, cumin, and cayenne; add nuts and toss to coat with spices; spread nuts out on the prepared baking sheet.
- Bake until dry and crisp, turning baking sheet once halfway through cooking, about 40 to 45 minutes.
- Cool, then break apart nuts and serve.
- Store in an air tight container for up to 3 weeks.
More about "crunchy asian spiced nuts food"
MALA FRIED PEANUTS RECIPE | BON APPéTIT
From bonappetit.com
4/5 (1)Estimated Reading Time 2 minsServings 8-10
- Toast cassia, star anise, cloves, sand ginger (if using), Sichuan peppercorns, licorice root, black peppercorns, and white peppercorns (if using) in a small skillet over medium, tossing once, until fragrant, about 3 minutes. Let cool; grind to a powder in spice mill or coffee grinder.
- Do Ahead: Five-Spice Powder can be made 1 month ahead. Store airtight at room temperature.
- If using unblanched (skin-on) peanuts, place in a medium bowl and pour in water to cover. Let soak at least 6 hours and up to 12 hours. Drain peanuts, then rub off skins with paper towels if needed.
- Arrange peanuts on a rimmed baking sheet and freeze at least 2 hours and up to 12 hours (this will dehydrate the nuts so that they crisp faster when fried). If using blanched peanuts, skip the soaking and freeze directly.
EASY CANDIED WALNUTS WITH SPICE - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
4/5 (1)Total Time 15 minsCategory SnackCalories 271 per serving
- Add the walnuts, sugar, and water into a saucepan or large nonstick skillet. Cook over medium-high heat until bringing to a boil. Turn to medium heat. Let cook, stirring occasionally, until the water has mostly evaporated. Turn to medium low heat and continue cooking until the walnuts are glazed. There will be some syrup left on the bottom of the pan, and the nuts should look shiny without any crystalized sugar on them. The whole process should take anywhere from 15 to 25 minutes, depending on the heat setting.
- If the sugar on the walnuts crystalizes, add another 1/4 cup water. Cook and stir until the crystals disappear. Set the heat to low when the nuts are ready to fry.
- Once the nuts have cooked for 10 minutes, heat another medium-sized saucepan with 2” (5 cm) oil over medium heat until it reaches 350 °F (176 °C).
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