SLOW-COOKER SPICED NUTS
Oven space is always at a premium around the holidays, and these slow-cooker spiced nuts won't claim any of it. They're so good and so easy, though, that you'll want to use this method all year round.
Provided by Food Network Kitchen
Time 4h5m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Line the insert of a 6-quart slow cooker with heavy-duty foil, and spray with cooking spray.
- Whisk together the maple syrup, butter, cinnamon, orange zest, salt and cayenne in a large bowl. Add the pecans and cashews, and toss to coat. Add the nuts to the slow cooker in an even layer, cover and turn the heat to high. Cook until a light syrup forms at the bottom, 1 hour.
- Turn the heat to low, stir the nuts and continue to cook, stirring every 20 minutes, until the nuts are glazed and the bottom of the cooker is dry, about 1 hour.
- Turn the slow cooker off, uncover and let the nuts harden, stirring occasionally, up to 2 hours. If not serving immediately, the nuts can be stored in an airtight container up to 5 days.
CAJUN SPICED NUTS
You'll keep going back for these nuts with Cajun seasoning and a bit of sugar and salt.
Provided by Food Network Kitchen
Time 1h30m
Yield about 2 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
- Whisk together the sugar, Cajun seasoning and egg white in a medium bowl until thoroughly blended and slightly foamy. Add the nuts and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Nuts will be fragrant and slightly darker but still a bit moist; they?ll crisp as they cool.
- Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.
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.
SWEET SPICED NUTS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 275. Line a large baking sheet with parchment paper.
- Whisk the egg white with 1 tablespoon water in a large bowl until frothy. In a small bowl, combine the sugar, 1 1/2 teaspoons salt, the spice blend and cayenne pepper. Toss the nuts in the egg white mixture, then stir in the sugar-spice mixture and Worcestershire sauce.
- Spoon the nuts onto the prepared baking sheet in small clusters and bake until golden, 30 to 35 minutes. Cool completely, then break into pieces.
AIR FRYER SPICED NUTS
Toasting nuts in an air fryer is not only fast and easy, but also creates very even browning as compared to larger ovens that have various hot spots. These crunchy, sweet and salty air fryer spiced nuts are great to serve alongside drinks as a pre-dinner snack without getting your guests too full!
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 2 cups of spiced nuts
Number Of Ingredients 10
Steps:
- Preheat an air fryer to 300˚ F. Whisk the egg white in a medium bowl until foamy. Add the pecans and almonds; toss well. Add the thyme, sage, brown sugar, salt, smoked paprika and cayenne; toss well.
- Lightly coat the air fryer basket with cooking spray. Add the nuts and spread out in an even layer. Cook, tossing halfway through, until golden brown and glazed, 7 minutes. Let cool completely.
FOIL-PACKET CORN
Steps:
- Lay out 2 sheets of foil. Top each with 3 husked ears of corn, a sprig each of thyme, basil and rosemary, salt and pepper to taste, and 2 tablespoons cut-up butter. Fold into packets; crimp to seal. Wrap each packet in another sheet of foil. Grill over medium-high heat, 15 minutes per side.
GINGERBREAD SPICED NUTS
Provided by Food Network Kitchen
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Whisk 1 egg white with 1/4 cup light brown sugar, 2 teaspoons gingerbread spice, 1 teaspoon kosher salt and 1/2 teaspoon each paprika and pepper. Add 1 1/3 cups each pecans and almonds; toss. Spread on a rimmed baking sheet and bake at 325˚, stirring every 10 minutes, until mostly dry but still slightly sticky, about 25 minutes; add 1 1/3 cups sesame sticks during the last 5 minutes of baking. Let cool.
SPICED MIXED NUTS
Provided by Food Network Kitchen
Time 55m
Yield 4 cups nuts
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
- Mix the cayenne, cinnamon, ginger, mustard powder, sugar and 1/2 teaspoon salt in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated.
- Spread the nuts on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet.
- Hot: These nuts are a not-too-spicy crowd pleaser. Cayenne, ginger and mustard powder give them mild heat.
- Hotter: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed.
- Hottest: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed. While the nuts are baking, fry 4 thinly sliced serrano chile peppers in 350 degrees F canola oil until crisp, about 30 seconds. Drain on paper towels, season with salt and toss with the nuts.
FOIL WRAPPED VEGGIES
Really yummy mixed fall veggies grilled in a foil packet. You'll want to use multiple packets to keep them all to a manageable size. Open the finished packets carefully - the veggies are HOT! Enjoy!
Provided by Marni Rachmiel
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat grill for high heat.
- In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat.
- Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly.
- Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 34.8 g, Fat 8.3 g, Fiber 5.4 g, Protein 3.9 g, SaturatedFat 1.2 g, Sodium 35.1 mg, Sugar 5 g
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