SPICED PECANS
These spiced pecans have everything you want in a spiced nut. They are sweet, crunchy, spicy, and unbelievably addicting.
Provided by Rachel Gurk
Categories Appetizers/Snacks
Time 15m
Number Of Ingredients 9
Steps:
- Line a half sheet pan with parchment paper; set aside.
- Mix the salt, cumin, cayenne, cinnamon and cardamom in a small bowl; set aside.
- Place the nuts in a medium skillet over medium heat. Cook, stirring nearly constantly, for 4 to 5 minutes until they start to brown and smell like they are toasting.
- Add the butter and stir until melted. Add the spices and stir until combined. Add sugar and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
- Transfer the nuts to the prepared pan and separate them with a fork. Cool completely before transferring to an airtight container for storage.
Nutrition Facts : ServingSize 0.25 cup, Calories 239 kcal, Carbohydrate 9 g, Protein 3 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 147 mg, Fiber 3 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 18 g
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 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
AUSSIE SPICED NUTS
A deliciously different recipe for spiced nuts which I came across this afternoon in the current issue of the Australian magazine 'Woman's Day', and with my usual impatience just had to make this evening, with a few modifications - minus the chilli powder to meet our taste preferences - but I'd certainly make these complete with the chilli powder for friends, and have left the chilli powder in as an ingredient. In making these, I increased the garlic from 1 to 2 cloves, and I minced it rather than crushing it. I used cashews, macadamias and hazelnuts. Why, oh why do I keep buying all these magazines each week? Spot on if you guessed to check out their latest recipes! And it was worth buying this week's just to have found this recipe! These would be demolished very quickly if served with other appetisers and drinks, and they'd be a great addition to salads and stir-fries - if they lasted that long! :) Don't add salt - or add it sparingly - if your nuts are already salted.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to moderate (180°C/350°-375°F/4-5 gasmark); and line an oven tray with baking paper.
- In a large pan, combine the olive oil, paprika, maple syrup, garlic, salt flakes, chilli and pepper; stir over a low heat until the syrup has melted and the mixture is well-combined; add the nuts and stir until they are evenly coated with the spice mixture; spread on the prepared baking tray.
- Bake for 10-15 minutes, turning occasionally; remove and set aside to cool before serving.
- TIP: These Aussie Spiced Nuts can be made 2 days ahead and stored in an airtight container. I cannot advise as to how they'd last beyond the two days as I cannot even imagine them lasting that long!
Nutrition Facts : Calories 75.8, Fat 7, SaturatedFat 1, Sodium 4.5, Carbohydrate 3.7, Fiber 0.8, Sugar 2.2, Protein 0.4
MOROCCAN ORANGE & CARDAMOM CAKE
Replace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Treat
Time 2h20m
Number Of Ingredients 10
Steps:
- Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won't stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
- Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.
- After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.
Nutrition Facts : Calories 261 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 9 grams protein, Sodium 0.34 milligram of sodium
CANDIED SPICED NUTS
I find these nuts very addicting. I really love the orange/spice combination. These don't last very long in my house, so I often have to double the recipe.
Provided by Bayhill
Categories Lunch/Snacks
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a medium size heavy skillet. Heat over medium-high heat to boiling.
- Cook, stirring constantly, until all of the liquid is evaporated and nuts are coated and sugary (approximately 5 minutes).
- Transfer to a non-stick baking sheet; break nuts apart while still warm. Let cool.
Nutrition Facts : Calories 1026.4, Fat 76.4, SaturatedFat 7.2, Sodium 4.8, Carbohydrate 83.5, Fiber 8.2, Sugar 69.6, Protein 17.9
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
SPICED NUTS
Make and share this Spiced Nuts recipe from Food.com.
Provided by rcragun
Categories Candy
Time 2h25m
Yield 40 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your candy thermometer. Combine the sugar, water, cinnamon, and salt in a saucepan. Turn the heat to medium and stir the mixture until the sugar has dissolved.
- Turn the heat up to medium high, then place the thermometer into the pan. The temperature will slowly rise. Cook until the soft ball stage, 240°F.
- Once the syrup reaches that temperature, remove from the heat.
- Place the butter, vanilla, and almonds in a medium-sized mixing bowl. Pour in the syrup and mix everything together until the almonds are covered with the syrup.
- It will take about 2 hours for the syrup to crystallize. It should turn out as a soft glaze.
Nutrition Facts : Calories 96, Fat 6.9, SaturatedFat 1.2, Cholesterol 3, Sodium 58.5, Carbohydrate 7.3, Fiber 1.4, Sugar 5.5, Protein 2.4
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