Frosted Walnuts Or Pecans Food

CINNAMON-SUGARED WALNUTS

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with aluminum foil.
• Spread the walnuts out on the prepared baking sheet and roast for 5 minutes. Let cool, then transfer to a bowl. Lightly coat the aluminum foil with canola oil.
• In a second bowl, combine the corn syrup, maple syrup, brown sugar, cinnamon and salt. Stir to combine, breaking up any lumps of cinnamon. Add the walnuts and toss to coat thoroughly. Pour the walnuts onto the oiled baking sheet.
• Bake, stirring occasionally, until the walnuts are golden brown, 12 to 15 minutes. Remove from the oven and let cool. Sprinkle over desserts, or serve with cheese or as a snack.

FROSTED NUTS RECIPE BY TASTY

Steps:

• Preheat the oven to 300˚F (150˚C).
• In a large bowl, combine the walnuts, egg whites, sugar, and salt and mix with a rubber spatula until the walnuts are well-coated.
• Spread the walnut mixture evenly on a parchment paper-lined baking sheet.
• Bake for 30-40 minutes, stirring every 10 minutes, until the walnuts are crystallized.
• Cool completely.
• Enjoy!

QUICK FROSTED WALNUTS

Steps:

• Put 250g granulated sugar and 50ml water in a pan and set over a medium heat. Cook until the sugar dissolves and is just beginning to colour. Add 200g toasted walnuts and stir until the sugar crystallises, covering the nuts. Pour onto a tray and leave to cool before breaking up to serve.

SWEET-AND-SPICY PECANS

Steps:

• Preheat the oven to 250 degrees F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
• Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees F. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet.

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.

FROSTED PECANS

Steps:

• 1. Beat egg white slightly. Add water and beat until frothy, but not thick. Add pecans and sir so they are all well coated.
• 2. Mix remaining ingredients and add to nuts. Toss well to coat.
• 3. Pour mixture onto a greased cookie sheet and bake in 250 oven for one hour. Stir occasionally while baking.
• 4. Bet you can't eat just one!!

MAPLE GLAZED WALNUTS

Steps:

• Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

FROSTED WALNUTS OR PECANS

Steps:

• Preheat oven to 300.
• Beat egg white with water until frothy, but not stiff.
• Stir in nuts until evenly covered.
• Mix sugar, salt and cinnamon together. Add to the nuts and stir until evenly coated.
• Spread on cookie sheet and bake 35 - 44 minutes.
• Stir occasionally while baking.

PRALINE PECANS

Steps:

• In a heavy saucepan, combine the sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring., Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.

CHILLI & FENNEL FROSTED NUTS

Steps:

• Put the sugar and 150ml water in a pan, bring to the boil, then reduce by half, but don't let it caramelise - remove swiftly from the heat if this begins to happen.
• Tip the fennel seeds and chilli into a mortar and gently crush using a pestle (or use a heavy saucepan and a rolling pin) to just crack the seeds and break down the chilli a little.
• Add the fennel and chilli to the sugar along with the nuts and 1½ tsp sea salt, stirring quickly to crystallise the sugar. Scrape the nuts out of the pan and on to a baking sheet lined with non-stick parchment. Leave to cool.

FROSTED PECANS

Steps:

• Heat oven to 300 degrees.
• Liberally spray a baking sheet with cooking spray, such as Pam.
• Beat egg white and water until foamy, not stiff.
• Stir in pecans to coat.
• Mix salt, sugar and cinnamon together and add to coated pecans.
• Toss pecans until thoroughly coated.
• Place coated pecans on cookie sheet.
• Bake 30-35 minutes, TURNING EVERY 5-6 MINUTES (this is VERY important to the success of the recipe) Remove from oven and stir again before cooling.