Crunchy Spiced Nuts 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.

SPICED NUTS

Steps:

• Preheat the oven to 250 degrees F.
• In a bowl, whisk the egg white until thick and frothy. Add the sugar, ras el hanout and salt and stir to combine. Add the cashews, pecans, pistachios and walnuts and stir to coat with the egg white mixture.
• Using a slotted spoon, transfer the nuts to two baking sheets. Bake until golden brown and crunchy, 25 to 30 minutes, stirring halfway. Cool and store in an airtight container for up to two weeks.

SPICED NUTS

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.

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.

CRUNCHY SPICED NUTS

Steps:

• In a shallow bowl, whisk egg whites and water. Sift together the confectioners' sugar, cinnamon, ginger, cloves, salt and nutmeg; place in another shallow bowl. Coat nuts in egg mixture, then dip in sugar mixture., Transfer to a baking sheet coated with cooking spray. Bake at 250° for 45 minutes, stirring occasionally. Cool completely. Store in an airtight container.

SUGARED SPICED NUTS

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.

SPICED PECANS

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.

CRUNCHY CHILI LIME SPICED NUTS

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.

CRUNCHY SPICED NUTS

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.

GINGERBREAD SPICED NUTS

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• Add nuts to a large bowl. In a separate small dish, whisk together the melted coconut oil (or other fat of choice), maple syrup, molasses and vanilla. Then, add in the sea salt and spices. Whisk again until smooth.
• Pour mixture over nuts and stir well to coat. Spread in an even layer on prepared baking sheet. Bake for 10-12 minutes, stirring halfway through.
• Once done, remove from oven and stir again. Allow to cool completely before transferring to an airtight container.

CRISP SPICED NUTS

Steps:

• Preheat oven to 325°F.
• In a bowl with an electric mixer beat whites with salt until very foamy and gradually beat in sugar, Worcestershire sauce, paprika, and cayenne. Stir in nuts and butter, combining well, and spread in a large shallow baking pan.
• Bake nuts in middle of oven, stirring every 10 minutes, until crisp and golden, about 30 to 40 minutes. Spread nuts on a sheet of foil and cool. Break up nut clusters. Nuts may be made 1 week ahead and kept in an airtight container at room temperature.

CRUNCHY ORANGE CARDAMOM SPICED NUTS

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.

CINNAMON SPICED NUTS RECIPE

Steps:

• Preheat oven to 300 degrees F, and make sure to line a baking sheet with parchment paper - these nuts will stick to the pan without it.
• Add the nuts and dried cranberries to the parchment-lined baking sheet.
• In small bowl, stir together maple syrup, egg white, salt, cinnamon, and cayenne.
• Pour the spice mixture over the nuts, then stir to coat evenly.
• Spread the nuts into a single layer.
• Bake for 20 minutes, stirring halfway through.
• Cool, then enjoy. They will get crunchy and stick together into clusters as they cool.

CRUNCHY ASIAN SPICED NUTS

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.